#the 4th Baking Contest and is Love to Eat Festival#cocoa Nut Cookies

#the 4th Baking Contest and is Love to Eat Festival#cocoa Nut Cookies

1. Butter cut into small pieces to soften at room temperature

2. Add in powdered sugar and whip into feathers and swell

3. Put the walnuts in the oven at 180 degrees and bake for 2 minutes

4. Put it in a fresh-keeping bag and roll it with a rolling pin

5. Add the egg mixture to the butter twice and mix well each time

6. Weigh low-gluten flour and cocoa powder, sieve and mix well

7. Add it to the butter liquid twice and mix well each time

8. Put the chrysanthemum piping mouth into the piping bag, and use a cup to hold the batter

9. Piping bag

10. Squeeze into a baking sheet lined with greased paper

11. Put melon seeds and chopped walnuts on the batter, preheat the oven at 180 degrees

12. Put it into the oven at 170 degrees for 18 minutes, and let it cool down

13. Loading

Tips:

1. To make cookies, the first thing to do is to soften the butter, to the extent that it can be pressed down with a light touch with your hand, and you can't do it too hastily. 2. The time and temperature of the first baking must be explored by yourself. At the beginning, the time should be shorter. If you can't continue baking, you can't bake it all at once. 3. The baking time and temperature are different from one to another. The temperature of our oven is too high, so everyone should be flexible.