1. Prepare all the ingredients, mix low-gluten flour, cornstarch, cocoa powder, and salt and sieve together for later use, sieve the icing separately, beat the eggs for later use, and put the butter in a basin to soften at room temperature.
2. When the butter is softened at room temperature, you can easily poke a hole with your fingers. Add the softened butter to the sifted icing sugar.
3. Stir it with a spatula until the butter is slightly whitish.
4. Add the whole egg liquid in three batches and stir evenly (remember to wait until the egg liquid and butter are evenly mixed each time before adding the next time to avoid oil and water separation)
5. The blended butter is light in texture and does not need to be beaten.
6. Sifted low-gluten flour, cornstarch, cocoa powder, and salt are mixed and poured into the stirred butter.
7. Use a spatula to mix them and stir evenly until there is no dry powder.
8. Divide the mixed dough into 15 g pieces each, knead round and press them on the baking-resistant chocolate beans, put them on a baking tray lined with greased paper, remember to leave a gap for each biscuit.
9. Preheat the oven at 180 degrees for 10 minutes, and bake the middle layer for 18 minutes (the temperature of each oven is different, it is recommended that you stay aside for the first and last few minutes). Take out the freshly baked biscuits and move them to the greased paper. Keep it cool and airtight online.
Tips:The sweetness that everyone accepts is different from the concentration of chocolate cocoa powder. For the first time, it is recommended to try less, and then increase or decrease appropriately according to the acceptable range!
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