1. The butter is softened at room temperature, cut into small pieces and put in the basin.
2. Add powdered sugar and mix well with a manual whisk.
3. Add the milk in two batches and mix well.
4. Sift in low-gluten flour.
5. Work hard and form a dough.
6. Divide the dough into approximately 3 grams each.
7. Take a small dough and divide it into two.
8. One portion is pinched into a mushroom umbrella shape.
9. The other portion is kneaded into mushroom stalks.
10. Then assemble into small mushrooms.
11. Do them one by one and complete a set.
12. Previously preheat the oven, 170 degrees, upper and lower fire, middle level, 18 minutes.
13. Let cool after baking, the dark chocolate melts in water.
14. Take a small mushroom and dip it upside down in the chocolate liquid, only the part of the umbrella.
15. Just stand it up to dry.
16. Finally, melt the white chocolate in water, dip a toothpick in the chocolate and place it on the mushroom cap.
17. Lay out
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