Quduoduo Chocolate Biscuits

Name: Quduoduo Chocolate Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 25g Sugar; 1 piece egg; 160g Low-gluten flour; 1g Baking powder; 100g Baked chocolate

by Norwegian Red Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This Fun Duoduo Chocolate Biscuit made by ourselves is soft and sweet. It is really delicious! Definitely no less than the purchased one, or even better!
Quduoduo's chocolate biscuits are a combination of cream cookies and mellow chocolate. They have been particularly popular since they entered the Chinese market! But this fudge cookie is also high-energy, not only has a lot of chocolate, but the amount of butter accounts for more than half of the flour.
Considering that the chocolate itself is very sweet, I reduced the amount of white sugar in the original cube by half, and it still feels quite sweet.
This biscuit is not difficult to make. It is much simpler than cookies. You don’t need to consider technical issues such as the malleability of the cookie pattern. You don’t need a standard round shape. Just pull it into a small ball and press it flat. The handmade personality also makes the pie crispy and soft.

Ingredients

100g Butter
25g Sugar
1 piece Egg
160g Low-gluten Flour
1g Baking Powder
100g Baked Chocolate

Quduoduo Chocolate Biscuits

1. First, beat 100 grams of butter softened at room temperature and 20 grams of sugar, and use an electric whisk to high-end.

2. Then add the beaten egg liquid in two batches.

3. Beat with an electric whisk at the lowest setting until the egg liquid and butter are completely fused, if it is lumpy, beat it again.

4. 100 grams of baking chocolate cut into small cubes.

5. Take about 20 grams of fragments of chocolate, heat to melt, add to the "3" butter and egg liquid, and still use the lowest level of the whisk to beat evenly.

6. Sift in low-gluten flour and baking powder.

7. Add about 30 grams of small chocolate cubes and mix well, and no dry powder is visible.

8. Divide into small doughs of 15 grams each.

9. Flatten the dough directly, and press 3-4 small chocolate cubes on the surface.

10. Put it in a 180 degree oven, bake for about 12 minutes, take it out and put it on a rack to dissipate heat. When it is completely cold, put it in a biscuit box for storage.

Tips:
1. The egg liquid should be completely blended into the whipped butter, without lint lumps at all.
2. Don't stir the dough too much, just don't see the dry powder, otherwise it will affect the crispness.