Delicious Cookies that Boost The Confidence of Novices: [chocolate Cookies]

Delicious Cookies that Boost The Confidence of Novices: [chocolate Cookies]

1. Prepare all materials;

2. Mix low-gluten flour and cocoa powder evenly and sieve 2~3 times in advance;

3. Pour the whipped cream into a container that can be heated with water, break the chocolate into small pieces, put it in the whipped cream, and melt the insulated water (about 50 degrees);

4. After melting, continue to put it in hot water to keep it warm;

5. Butter cut into small pieces;

6. After softening at room temperature, add powdered sugar and salt, and beat until the volume expands and the color turns white;

7. Add egg liquid and beat evenly;

8. Add the cream chocolate solution in portions and beat evenly. Each time you have to wait until the chocolate solution added in the last time is completely mixed with the butter, and then add the next time. I divided it 3 times;

9. The state after adding the cream chocolate solution;

10. Sift the powder mixture into the basin at one time;

11. Cut and mix evenly with a spatula;

12. Preheat the oven 180 degrees in advance. Put the piping mouth into the piping bag, and then put the biscuits into the piping bag (I use a disposable piping bag!!);

13. Extrude the pattern on the baking pan covered with baking paper, spaced 2cm apart;

14. After preheating is over, put the baking tray into the oven, middle level, upper and lower fire, 175 degrees, bake for about 20 minutes, until there is a strong fragrance. After baking, immediately take it out of the oven, use a spatula to transfer the biscuits to the drying net to cool (the biscuits are very crisp, preferably with tools), and then they can be sealed for preservation or eaten.

Tips:

1. When the whipped cream and chocolate melt in water, the water temperature should not be too hot, otherwise it will easily cause oil and water separation;

2. Whip the butter fully, and mix it evenly when mixing with egg liquid and chocolate solution;

3. When mixing powder and liquid, cut or stir, do not stir in circles;

4. The specific baking time and temperature should be adjusted according to the actual situation. In the last few minutes, take a look at the side of the oven. The color of the chocolate cookies is not obvious. Be careful not to overbake;

5. It is recommended to use better chocolate and cocoa powder. The better the quality of the two, the better the taste of the biscuits! I use 72% of Favna’s black chocolate and Favna’s cocoa powder.

6. I used a disposable piping bag and packed 4 kinds of flowers. Each pattern is maintained quite well!