Rilakkuma Biscuits

Name: Rilakkuma Biscuits
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 190g Low-gluten flour; 30g Egg liquid; 50g dark chocolate; 10g cocoa powder; 80g Powdered sugar; 50g White chocolate; 100g butter

by Angel falling to earth

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I bought cocoa powder and it has been useless. I was thinking of making a small biscuit for my baby as a snack. The ones bought outside are really not reassuring. Although you can’t eat more desserts, you can make them yourself, which is much safer than the ones you bought. I used to bake biscuits. You need to set the time, temperature, etc. Now, with the Internet oven to bake biscuits directly with one-click operation, it is very simple. Is it very high-tech? Even if you are not in front of the oven or simply not at home, you only need to tap the phone, and the oven will automatically bake the biscuits for us. If you don’t have a recipe, you can refer to the cloud recipe and perform a one-click fool operation. Haha, children are all I can play around. I used to be afraid that my child would be burned or dangerous in front of the oven. Now it’s fine. You can send instructions to the oven at any distance. It’s really comfortable. I hope that all home appliances will be remotely controlled by mobile phones in the near future. That's so convenient.

Ingredients

Rilakkuma Biscuits

1. Prepare the ingredients.

2. After the butter has melted, put it in an egg beater, add some powdered sugar and start stirring.

3. Add the powdered sugar to the butter several times and mix it together with a spatula to prevent the powdered sugar from flying around. Be careful not to touch the whisk.

4. The butter is feathered.

5. Add the egg liquid in portions and continue beating until fully integrated.

6. Sift in the low powder and cocoa powder and mix well.

7. Knead it into a smooth dough, wrap it in a fresh-keeping bag and let it sit for more than 30 minutes in the refrigerator.

8. Roll the dough into pieces on tin foil and press out the shape with a mold.

9. The prepared biscuits are placed on the plate, leaving a certain gap in the middle to avoid adhesion. Start the biscuits and tart mode to preheat first.

10. After preheating, put in biscuits and bake.

11. Put the black and white chocolate into the piping bag, melt it with 40°C water, and cut a small mouth at the front end.

12. Draw emoticons on the cookies.

Tips:
The biscuits should be of moderate thickness. The butter melts faster when cut into small pieces. It is hot in summer and it is not easy to solidify after the butter melts. If the butter has been beaten to water and not sent, just put it in the refrigerator for a while and continue to beat it. Enough.