1. Prepare materials. The butter is softened at room temperature; low-gluten flour, corn starch, cocoa powder, salt are mixed and weighed.
2. The softened butter is beaten with a whisk until the color is white and the volume is slightly expanded, so there is no need to beat it.
3. Add powdered sugar to the butter and beat evenly.
4. Add the egg liquid to the butter three times, beating evenly each time to avoid separation of water and oil.
5. Sift the mixed powder into the butter and egg mixture, and stir evenly with a rubber knife until there is no dry powder.
6. Put the mixed dough on the plastic wrap and roll the plastic wrap into strips for easy division. Plastic plastic wrap is used to make it easy to clean and moisturize.
7. Divide the dough into small doughs of about 15 grams each, about 30 pieces. Round the small dough.
8. Spread the baking-resistant chocolate beans evenly, and press the small dough on the baking-resistant chocolate beans to make the chocolate beans stick in the dough. It can also be pressed with the help of a scraper to make the dough smoother.
9. Put the pasta in a baking tray lined with greased paper.
10. The oven is preheated by three-dimensional hot air at 170℃, which usually takes about 10 minutes. Put the baking tray in the middle and bake for 18 minutes.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
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