1. When whisking the butter, add powdered sugar three times to make it fluffy.
2. According to the book, add cocoa powder, mix well, then sift in the low-gluten powder and peanut powder (after frying, polish it yourself), stir it with your hands.
3. Divide into twelve equal parts (how many equal parts are up to you) and roll each part into a ball.
4. Squeeze it by hand or a flat bottom.
5. Put it in a non-stick pan and bake, time temperature reference book.
6. Let cool after baking.
7. Pack the chocolate in a bag, about 80 grams, put it in a bowl, melt it with insulated water, and then put it into a squeeze bag and squeeze it into your favorite pattern.
8. Be careful, don't just put it in the pot and boil it directly, it will burn. After squeezing the pattern, wait for the chocolate to cool and solidify before putting it into the cookie jar.
Tips:1. White chocolate is more viscous. It must be soft enough to melt. Use a slightly larger squeezing nozzle to make it easier to squeeze.
2. If the size of the cake is small or thin, consider reducing the time and temperature when baking. It is difficult to see if the cake is dark, so the time and heat should be controlled.
