1. 60 grams of butter melted in insulated water. Pour in 50 grams of white sugar and 1 gram of salt.
2. Stir well and set aside.
3. Stir 1 egg and mix well with butter. Eggs must be at room temperature.
4. All kinds of flour, 115 grams of low-gluten flour, 3 grams of matcha powder, 1.5 grams of baking powder, sift and pour into the butter.
5. well mixed. Remember not to over-mix after adding flour to avoid gluten, and it will have a very soft taste.
6. Add 50 grams of chocolate beans (black and white are fine), and mix well. Don't over-mix to avoid gluten.
7. Keep it in the refrigerator for 1 hour, otherwise the dough will be too soft and will not form a dough. Preheat the oven to 190°C up and down. Knead into a sphere with a diameter of 2cm, arranged at a distance of about 4-5cm. There is no need to flatten, the dough will slowly collapse when baking.
8. Put it in the preheated oven, heat up and down at 190℃, middle level, 10 minutes.
9. It can be eaten hot after roasting. It is very soft and has a little heart, and it will be very soft after it is cold.
10. The soft cookies with milk and coffee have a great taste.
Tips:1. Remember not to over-mix after adding flour to avoid gluten, and it will have a very soft taste.
2. The baking time is about 11 minutes, not more than 13 minutes. The biscuits will become brittle after baking and lose their softness.
3. The chocolate beans can also be replaced with m&m beans, and the chocolate can be broken and put in! In addition, the flavor of macadamia nuts will also be good.
