1. Flour, starch and baking powder are weighed and mixed together;
2. Beat one egg and set aside; (with the shell weighing 56 grams)
3. After the butter has softened at room temperature, add the powdered sugar twice and beat evenly;
4. Then add the whole egg liquid in portions and beat evenly;
5. Sift in the mixed flour, press lightly and stir evenly; (At this time, you can squeeze some lemon juice in. I don't like the buttery flavor, so I added some lemon juice, if you don’t need it)
6. Use a spatula to turn the flour into a dough;
7. Then divide the dough into small pieces each weighing about 20 grams and round them;
8. Find a small dish and pour the right amount of cocoa powder;
9. Find another empty stele wine bottle and put the mouth of the bottle half-dipped in the cocoa powder; (I don’t have an empty bottle in my house. This is a vase I made with empty stele wine bottles before. It's an emergency)
10. Then take a small dough, hold the dough in your left hand, gently press the bottle of stele with your right hand, and a cute little mushroom will come out; (each time you make one, the bottle of stele must be dipped in cocoa powder)
11. Finish all the small mushrooms one by one, then put them in the middle layer of the preheated oven and bake them at 170 degrees Celsius for about 25 minutes;
12. The baked mushroom biscuits are out of the oven and let cool thoroughly, and then sealed and stored.
Tips:Powdered sugar and egg liquid must be added to the butter in batches for whipping; each time a biscuit is made, the bottle of stele must be dipped in cocoa powder again!
