1. Sift low-gluten flour and cocoa powder into the container
2. Weigh the powdered sugar and pour it with baking soda into the container
3. Soften the butter at room temperature and cut into small pieces
4. Add the cut pieces of butter, twist the butter with your gloved hands, and mix it evenly with the others
5. Pour in the whole egg liquid and rum
6. Use a spatula to mix evenly and form a dough, wrap it in plastic wrap, and refrigerate for half an hour
7. When the time comes, take it out of the refrigerator, divide it into 15g each, and knead it into small balls by hand.
8. Each small ball is evenly coated with powdered sugar
9. Line the baking tray with greased paper, and place them neatly with some gaps. Fire the middle layer up and down at 160° for 25 minutes. Don’t take it out when the time is up, it’s stuffy for 20 minutes
10. The surface will crack naturally, accompanied by cocoa aroma
Tips:When the time is up, take it out in no hurry, and take it out again after 20 minutes.
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