Chocolate Cookie
1.
Put dark chocolate in a container; pour whipped cream into water and heat to melt for later use
2.
Cut butter into small pieces and soften at room temperature; add powdered sugar and salt; beat with a whisk
3.
Pour in the whole egg liquid and beat evenly; pour in the chocolate evaporated milk solution in step 2 in batches until all is added; use a whisk to beat evenly
4.
After mixing the low powder and cocoa powder, pour into step 9; cut and mix evenly with a spatula
5.
Put the mixed batter into a piping bag with a flower mouth; squeeze out the flower shape on the baking tray
6.
Put it into a 180 degree preheated oven and bake for 18-20 minutes; take it out of the oven and place it on a drying rack to cool, and keep it sealed after cooling
Tips:
1. After the dark chocolate and whipped cream are heated and melted in water, you can sit in water or take it out according to room temperature conditions, and keep it warm when using it;
2. Pour the chocolate evaporated milk solution into the whipped butter. If it is too thin, it does not matter. You can put the container in ice water to cool down and make it slowly solidify;
3. After mixing in the flour, do not over-mix;
4. When squeezing cookies, leave a certain gap between the cookies to prevent them from expanding and sticking together after baking;
5. Squeeze the cookies as evenly as possible, and the baking maturity will be consistent;
6. The baking time is increased or decreased according to the actual situation, and in the last few minutes, be sure to observe and be careful of over-baking;
7. At the end of baking, if you are worried about not being cooked, you can put the baking tray in the oven and use the remaining temperature to continue baking for 10 minutes.
