1. Prepare the materials and put the powder materials together.
2. Melt the chocolate over water and set aside.
3. Beat the softened butter.
4. Add powdered sugar all at once.
5. Disperse it evenly and fluffy.
6. Add the egg mixture three times. Adding it all at once will make the batter too thin, so be careful.
7. The beaten batter is very smooth.
8. Add the melted chocolate.
9. Just beat it evenly, the color becomes darker.
10. Pour in all powdered materials.
11. Mix with a spatula until there is no dry powder.
12. Put the mixed batter into the plastic wrap and poke it into long strips to facilitate cutting later.
13. Use a spatula to cut out from the batter and weigh it, about 15 grams, and then round it and place it. I made 23 portions.
14. Sprinkle the chocolate beans on the greased paper.
15. Pick up a small dough and press it on the chocolate beans so that the chocolate beans will stick to the dough naturally, then use a scraper to flatten the dough and take it out.
16. After the arranged biscuit paste, the chocolate beans are pressed down naturally, so each one is different. The one in the lower left corner was peeled off and I was anxious, so it was crooked.
17. Put it in the middle of the preheated oven and bake at 170°C for 18 minutes.
18. It’s been cooked for 10 minutes, and it’s ok.
19. Get out of the oven and let cool.
20. Finished product.
Tips:Students who don’t have chocolate can replace it with cocoa powder in the same amount.
