Chocolate Cookie
by Hang Niu'er
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. After the butter is softened, add sugar and beat well
2. Add powdered sugar and beat until lighten
3. Add the egg liquid in portions to form a uniform oily egg batter
4. Hei Qiao melts in water and waits for it to cool
5. Add the cooled black chocolate liquid to the egg batter and mix well
6. Add the sieved low powder and mix with a rubber knife until there is no dry powder particles
7. Prepare the piping bag, put the materials into the bag in batches
8. Decorating flowers; middle of the oven, 180°, 15-20 minutes
Tips:1. Don't change the amount of sugar in cookies at will. Adding sugar will help increase the crispness, and adding powdered sugar will help ensure the texture of the cookies;
2. Don't pass the butter when adding sugar to whipping;
3. When adding low flour, use the method of mixing to make the cookies taste better and looser;
4. It takes more effort to make cookies, but the material in the piping bag is relatively dry to squeeze out a beautiful pattern;
5. Don't put too much into the piping bag at one time. Putting too much dough will thin out due to hand temperature and affect the texture.
