1. The butter is softened in advance.
2. Add powdered sugar.
3. Stir the electric whisk without turning it on to avoid splashing of powdered sugar.
4. Use an electric whisk to beat.
5. Add normal temperature egg liquid (add three times at low temperature to avoid oil and water separation).
6. Beat the mixture with a whisk.
7. Add the sifted low flour, salt and almond flour.
8. Use a rubber spatula to stir and press until there is no dry powder.
9. Put it in a piping bag.
10. Squeeze it on the baking sheet with spacing.
11. Preheat the oven in advance, about 12 minutes in the middle of 150 degrees (time and temperature are for reference only)
12. Seal and store after cooling.
13. Melt the dark chocolate every 40 minutes.
14. Squeeze the melted chocolate in the middle of the biscuit.
Buy on JD
Buy on Amazon