1. Mix the low powder, red yeast rice powder, and baking soda evenly, and sieve for later use.
2. Cut the dark chocolate coins into large pieces.
3. Butter melted into liquid in one minute in microwave.
4. Add whipped cream, white sugar and salt, microwave for 20 seconds, and stir well with egg cream.
5. Add the powder of Method 1 in two times, mix with egg soaking irregularly, do not stir in circular motions.
6. Add dark chocolate particles and mix with egg custard.
7. Use gloved hands to divide the dough into 20 portions, each about 16 to 17 grams.
8. Round it up slightly and put it on the baking tray. Press gently with your hands.
9. Put it in the middle layer of the oven preheated at 180 degrees, and bake for 20 minutes. Let the cookies cool in the baking tray and keep tightly sealed.
10. Finished picture.
