Cocoa Cookies

Cocoa Cookies

1. Material collection diagram, butter is softened in advance, low-gluten flour is mixed with cocoa powder

2. Electric whisk to beat the butter until smooth, add salt and powdered sugar and beat evenly

3. Add the egg whites in two batches and beat evenly

4. Continue to beat the butter paste until it is puffed, the volume increases, and the color turns white and feathery

5. Add low-gluten flour and cocoa powder

6. Use a rubber spatula to make it evenly. Don’t over-mix the cookie batter, as tendons will affect the crispy taste.

7. Put the cookie batter into a piping bag, and squeeze out a pattern of the same size on a baking pan covered with greased paper

8. Set the oven temperature to 180 degrees for 18 minutes, press the start button, the oven will begin to preheat, reach the set temperature, and the buzzer will sound

9. Place the baking tray in the middle layer, press the start button again, and the oven starts to work

10. When the baking is over, take out the cookies, let cool and store in an airtight seal

Tips:

The temperature and time of the oven are adjusted according to the conditions of your own oven; the cookie batter should not be over-stirred, the flour will affect the crispy taste of the cookies