1. The material is weighed out and set aside.
2. After the butter has melted, pour the milk in twice and mix the milk and butter evenly.
3. Sift the low-gluten flour into the blended butter.
4. Stir well.
5. Knead the dough with your hands.
6. Then knead the dough into long strips and cut out noodles of the same size with a knife.
7. Pinch the noodles into the shape of mushroom head and mushroom stem, put them together, and place them on oiled paper.
8. Bake in a small oven for 15 minutes.
9. Melt the chocolate and set aside.
10. Dip the mushroom biscuit on the chocolate sauce, hang it, and wait for the chocolate to set.
11. Finally, it is made into mushroom biscuits.
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