1. Prepare the required ingredients and soften the butter at room temperature in advance
2. Boil the whipped cream on a low heat to about 75 degrees-80 degrees, set aside to cool down for later use
3. Add salt to the softened butter at room temperature, whip slightly
4. Add icing sugar, first use an electric whisk to mix manually (to avoid splashing), continue to beat with an electric whisk until the butter color becomes lighter and the volume becomes larger
5. Add the whipped cream that has been heated and cooled down several times, and whipped until the water and oil merge, and the whipped butter becomes smooth
6. Add the rum and mix it with two turns on low speed
7. Sift in the low-gluten flour and cocoa powder that have been mixed and sifted, and use a spatula to mix into a cocoa cookie batter
8. Take a model of the flower mouth you like (here I use Sanneng 20-tooth piping mouth) and put the piping mouth into the one-time piping bag (I am lazy and don’t want to wash the piping bag)
9. Put the prepared cocoa whipped cream cookie batter into the piping bag, and use a scraper to help scrape the batter into the air
10. Take a Wunuo UN10008 shallow baking pan and vertically squeeze it into the cocoa whipped cream batter (the thickness of each size should be even)
11. Preheat the oven to 170 degrees, and fire up and down for 20 minutes in the middle layer (cocoa is more difficult to observe the coloring situation, it is recommended to stay at the oven at the last time to observe, I am baking in the hot air mode at the back)
Tips:1. It tastes better after adding rum, if you don’t have it, you can leave it alone
2. The molds and tools used in this recipe are all home-baked by Sanneng.
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