Chocolate Sakura Cookies
1.
Melt the butter at room temperature into toothpaste.
2.
Add powdered sugar and stir well.
3.
Add fine sugar and stir well.
4.
Pour in the whole egg liquid.
5.
Continue to stir evenly.
6.
Sift in low-gluten flour.
7.
Sift in the cocoa powder.
8.
Stir all the ingredients evenly with a silicone spatula, and avoid particles.
9.
Prepare cherry blossom powder.
10.
Then add cherry blossom powder.
11.
Stir evenly with a silicone spatula.
12.
Prepare a disposable piping bag and chrysanthemum-shaped piping mouth.
13.
Put the batter into the piping bag, and cut the bottom of the piping bag to expose the piping mouth.
14.
Tie the piping bag tightly, spread oil paper on the baking tray, squeeze the batter from the piping mouth, and squeeze it into a hollow circle of the same size.
15.
The oven temperature is set to 165 degrees, and the time is 15 minutes, because each oven brand is different, the temperature and time are for reference only. The batter of this formula can make 55-65 pieces of cookies. The cookies just out of the oven will be a little soft, but will become hard after cooling.
16.
The cold cookies are very crispy, with a bite, the rich chocolate fills the whole mouth, and there is a slight salty taste during the period, which will definitely make you can't stop your mouth. If it is not eaten immediately, it can be packed into a sealed biscuit tin.
