1. Whisk the butter that has softened at room temperature with sugar, and beat until the volume becomes larger and the color becomes lighter.
2. Add half of the egg liquid.
3. Continue to beat until the egg liquid and butter are completely blended.
4. Add the remaining half of the egg liquid and continue beating until the egg liquid and butter are fused.
5. Sift in low flour and cocoa powder.
6. Use a spatula to cut and mix to form a dough shape that is suitable for dryness and wetness.
7. Divide them into equal parts of about 20 grams, and roll them into round balls.
8. Press it with something with a grid, it looks like a waffle. I used part of the tool for cutting French fries, which happened to be grid-shaped.
9. Put it into the preheated oven.
10. Bake at 175 degrees for 25 minutes. (I use this ACA oven, the temperature control is very precise, the oven door is like a mirror, it will shine into my kitchen and me.)
11. Let out a little to let cool.
12. You can eat as soon as you serve it.
Tips:Butter should be softened rather than melted.
The egg liquid should be added in two batches, each time until the egg liquid and the butter are completely fused.
The baking time and temperature should be adjusted flexibly according to the temper of your own oven.
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