Chocolate Garland Cookies

Name: Chocolate Garland Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 125g butter; 1g salt; 52g Powdered sugar; 30g Room temperature protein; 125g Low powder; 5g corn starch; 15g cocoa powder; 50g White chocolate; Some Hazelnuts chopped

by Dusty

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Simple and easy-to-operate cocoa cookies, easy to squeeze flowers, clear lines after baking! Rich cocoa cookies, half wrapped in white chocolate, sprinkled with crispy hazelnut kernels, beautiful and delicious! Although the cocoa flavor is strong, it is not bitter at all!
The finished product can make 15 cocoa garland cookies, with a medium-sized 8 teeth for the decorating mouth!
Tips: 1. Too much paste is not good enough to squeeze. Cocoa paste can be bagged twice, and the unsqueezed part can be stored in the refrigerator.
2. The cookie must be squeezed slowly at a constant speed, and the pattern will not be jagged.
3. It is a reference when roasting mildly!
4. The weather is hot. After decoration, it can be put into a larger box, sealed and refrigerated, and canned after the chocolate has solidified.

Ingredients

Chocolate Garland Cookies

1. Step 1. Prepare materials. Cut the butter into small pieces in advance and soften at room temperature.

2. Step 2. Soften so that it can be easily wiped off with a spatula, and pour in salt and powdered sugar (the particles of powdered sugar are small, which reduces the ductility of the dough and helps the cookies to be baked and keep the pattern)

3. Step 3. Mix well until there are no dry powder particles to prevent splashing when whisking.

4. Step 4. The electric whisk is sent at medium speed, fluffy and emulsified, the color is whitish, and the volume is obviously larger. Add the room temperature protein in 3 times (the material temperature is close, it is not easy to separate oil and water, and the fusion is better).

5. Step 5. Beat until thoroughly mixed and then add until all the egg whites are added and the butter is smooth and fluffy.

6. Step 6. Mix low flour, corn starch, and cocoa powder.

7. Step 7. Sift into the butter paste.

8. Step 8. Cut and mix, press to the side of the bowl, turn the bowl with your left hand, press to make the butter paste and powder mix more thoroughly. No dry powder is enough. No need to over-mix.

9. Step 9. Preheat the oven up and down 170 degrees. The piping bag is equipped with an 8-tooth medium piping nozzle, the mixed cookie paste is put into the piping bag, and the piping bag is pushed forward along the tail of the piping bag with a scraper, and the tail of the piping bag is tightened.

10. Step 10. Hold the piping bag with your right hand and pinch the piping mouth with your left hand, vertically above the baking tray. Squeeze out the cookie paste at a constant speed, counterclockwise or clockwise, gently press down on the tail, and then lift to finish!

11. Step 11. Squeeze the cookie ring, put it into the lower middle layer of the preheated oven, and bake it at 150 degrees for 25 minutes.

12. Step 12. After baking, take it out and let it cool.

13. Step 13. The white chocolate melts into a liquid state in warm water.

14. Step 14. Cool and cool cookies. Dip some white chocolate on the side and sprinkle with chopped hazelnut kernels. For those who like dried fruit or cranberries, you can add some chopped cranberries.
Just wait for the chocolate to solidify! It looks good and delicious. It has a rich cocoa flavour with the scent of crushed hazelnuts, wrapped in slightly sweet chocolate, praise! "A strong and sincere confession of the "white" season"