1. After the butter has softened at room temperature, add powdered sugar and beat with an electric whisk until white and light.
2. Add half of the egg liquid, beat at high speed with an electric whisk until the egg liquid and butter are completely fused, then add the other half and beat evenly.
3. Sift in low-gluten flour and cocoa powder. Cut and mix evenly with a spatula.
4. Cut and mix until there is no dry powder, transfer to cutting board.
5. Organize into a strip with a diameter of about 5 cm. Use a scraper to smooth the ends.
6. Cut into two pieces, wrap in plastic wrap, and refrigerate for 2 hours.
7. Take it out of the refrigerator and cut into slices about 0.6 cm.
8. Place it in a baking tray and place the chocolate beans evenly on the top.
9. Preheat the oven at 170 degrees for five minutes. Add the cocoa cookies and bake for 15 minutes.
Tips:1. The butter should be softened at room temperature before being beaten, to avoid the fat temperature is too low, agglomeration and uneven whipping. Use a spatula to clean up several times if necessary.
2. Do not beat the eggs too fast when added to the butter to avoid the inability of the egg liquid and butter to be fully fused, which will cause the butter to be beaten and affect the hair.
3. When adding cocoa powder and low-gluten powder, do not stir, but use a spatula to cut and mix to prevent gluten.
4. Brush the bottom of the baking pan with grease or grease paper to prevent sticking.
