Flower Pig Biscuits
1.
After the butter that has been softened at room temperature is softened, add powdered sugar and salt to beat evenly, no need to beat
2.
Add the egg mixture in 2 times and mix well
3.
Add vanilla extract and stir well
4.
Add sifted low-gluten flour
5.
Knead into a smooth dough, divide two thirds into the refrigerator and refrigerate for about 30 minutes
6.
Add cocoa powder to one third of the original dough
7.
Knead the cocoa dough
8.
Sandwich the plain dough between two layers of oiled paper and roll out
9.
Pull a few small pieces of cocoa dough on the original biscuit dough
10.
Roll out the dough to a thickness of 3mm
11.
Use a pig mold to press out a piggy-shaped biscuit blank
12.
And move it to a baking sheet lined with parchment paper
13.
Put into the oven preheated to 180℃, upper and lower fire
14.
Bake for about 10 minutes until golden brown
Tips:
1. One-third of the cocoa dough is still too much, and it can be reduced again;
2. When molding, pay attention to the position of the cocoa pattern to get a different piglet.
