1. Prepare materials. Cut the butter into small pieces to soften, and mix the cocoa powder and low-gluten flour for the chocolate dough through a sieve.
2. Soften the butter and beat into a cream, add the icing sugar, and beat until the color is white; add the eggs three times, continue to add the rum and mix well
3. Add half of the flour and half of the cocoa powder and knead into a dough
4. Roll the dough into pancakes and freeze for 0.5-1 hour in the refrigerator until hard.
5. Take out the frozen noodles and cut into strips and stack them in staggered fashion
6. After brushing a layer of egg wash on the side, cut into small pieces and put in the oven. Set the temperature to 160 degrees, and bake for 16-18min
7. Okay out
