Super Crispy Chocolate Garland Cookies, Not Too Fragrant~

Super Crispy Chocolate Garland Cookies, Not Too Fragrant~

1. Prepare materials. Cut the butter into small pieces in advance and soften at room temperature.

2. Softened enough to be easily wiped off with a spatula, pour in salt and powdered sugar. (The powdered sugar particles are small, so that the ductility of the dough becomes low, and the cookie pattern will not be so easy to run)

3. Mix well until there are no dry powder particles to prevent splashing when whisking.

4. The electric whisk is sent at medium speed, fluffy and emulsified, the color is whitish, and the volume is obviously larger. Add the room temperature protein in 3 times (the material temperature is close, it is not easy to separate oil and water, and the fusion is better).

5. Beat until thoroughly mixed and then add until all the egg whites are added and the butter is smooth and fluffy.

6. Mix low flour, corn starch, and cocoa powder.

7. Sift into the butter paste.

8. Cut and mix, press to the side of the bowl, turn the bowl with your left hand, press to make the butter paste and powder mix more thoroughly. No dry powder is enough. No need to over-mix.

9. Preheat the oven up and down 170 degrees. The piping bag is equipped with an 8-tooth medium piping nozzle, the mixed cookie paste is put into the piping bag, and the piping bag is pushed forward along the tail of the piping bag with a scraper, and the tail of the piping bag is tightened.

10. Hold the piping bag with your right hand and pinch the piping mouth with your left hand, vertically above the baking tray. Squeeze out the cookie paste at a constant speed, counterclockwise or clockwise, gently press down on the tail, and then lift to finish!

11. Squeeze the cookie ring, put it into the lower middle of the preheated oven, turn to 150 degrees and bake for 25 minutes.

12. After roasting, take out and cool.

13. The white chocolate melts into a liquid state in warm water.

14. Cool and cool cookies. Dip some white chocolate on the side and sprinkle with chopped hazelnuts. For those who like dried fruit or cranberries, you can add some chopped cranberries.

Tips:

1. For fear of bad squeezing, the cocoa paste can be bagged twice, and the unsqueezed part can be stored in refrigeration;
2. The cookies must be squeezed slowly at a constant speed, and the pattern will not be jagged;
3. It is a reference when roasting mildly;
4. The weather is hot. After decoration, it can be put into a larger box, sealed and refrigerated, and canned after the chocolate has solidified;
5. The article is from @尘晓.