Ph Master Classic Recipe-vienna Cocoa Cookies
1.
Raw material diagram.
2.
Mix low-gluten flour and cocoa powder evenly and sieve. Sift it several times.
3.
The butter is softened at room temperature, and pure powdered sugar and salt are added. I didn't weigh the weight of the salt. I pinched it with my fingertips every time.
4.
Beat with a whisk until it is light and fluffy.
5.
Then add the egg whites several times in small amounts, each time you have to beat until the egg whites and butter are completely fused before adding the next time.
6.
Pour in the mixed and sifted flour.
7.
Stir until there is no dry powder.
8.
Put the batter into the piping bag.
9.
Squeeze the pattern you want on the oil paper.
10.
In the middle of the oven, heat up and down at 170 degrees for about 15 minutes.