1. Put the milk and fine sugar into a small pot, heat it on a low heat until the sugar melts, let it warm and set aside.
2. The butter is softened at room temperature ahead of time.
3. Beat with an electric whisk until the butter turns light and whitish.
4. Add the sugar water in portions, and beat evenly each time before adding the next time.
5. This is the state of the butter after adding the sugar water, and the surface is shiny.
6. Add all the mixed powders.
7. Stir evenly with a silicone knife until there is no dry powder.
8. Put your favorite flower mouth in the piping bag and put in the right amount of cookie dough.
9. Squeeze them evenly onto the baking tray, leaving a certain space between each. Avoid joining the biscuits when baking.
10. Put it in the preheated oven, the temperature is 150 degrees for the upper tube and 165 degrees for the lower tube. The time is 20-25 minutes.
11. Take it out after baking.
12. The baked biscuits are placed on the drying net to cool.
13. Finished picture.
Tips:1. The butter must be taken out in advance and softened in place. It's easy to pass it when it's passed.
2. When squeezing cookies, don’t fill the piping bag too full, it’s better to squeeze it with less.
3. The color of cocoa-flavored cookies is relatively dark, and the color is not easy to see. In the last few minutes, carefully observe the color of the cookies. If you are afraid of baking, you can use low temperature to extend the baking time.
