Pumpkin Seed Cocoa Slices
1.
All the materials are ready
2.
Cut the butter into small pieces, soften at room temperature, add sugar in two portions, and fluffy
3.
Add the egg liquid in two times, and beat evenly to a fluffy state each time
4.
Sift in low-gluten flour and cocoa powder, cut and mix evenly
5.
Add fried pumpkin seeds
6.
Put it into the mold, lightly tidy it up (it can be wrapped with a layer of plastic wrap to be more conducive to demoulding), put it in the refrigerator and freeze for about 1 hour
7.
Take out the frozen dough. It was not very good to release from the mold. I gently warmed the lower surface with a warm towel, and it was quickly removed from the mold.
8.
Cut into even slices. Preheat the oven to 150 degrees before slicing
9.
Put the biscuits in the baking tray and place them neatly, in the middle of the oven, and fire up and down for about 25 minutes to half an hour. The color of this biscuits is darker, and the time should be controlled properly and not over-baked.
10.
Take out the baked biscuits and let cool
Tips:
The baking time and temperature can be slightly adjusted according to the temper of your own oven~
If you feel that it is too troublesome to demold with a warm towel, you can use a layer of plastic wrap to demold~
