1. The butter is softened at room temperature and chopped. Use an electronic scale to weigh 50g of butter and 20g of fine sugar, and put it in an egg-beater bowl, and mix the butter and fine sugar evenly.
2. After the eggs are beaten, weigh 20g, first pour half of the egg liquid into the egg beater, beat with an electric whisk until the egg liquid is not visible, and completely fuse the butter and egg liquid. Add the remaining eggs to the butter and continue to beat them with an electric whisk until the color turns white.
3. Knead it into a ball with your hands. Don’t knead it too much or you will get muscles. Put the dough in the plastic wrap and roll it into 3mm thin slices with a rolling pin.
4. Roll it into a 3mm sheet and put it in the refrigerator for 1 hour to harden the dough, which makes it easier to shape the biscuits.
5. Draw the shape of the cat’s head on oil paper and cut it out
6. Put the cut cat head model on the frozen dough and use a knife to carve out the shape of the cat
7. Put the cut biscuits on a baking tray, put greased paper on the baking tray, and put them in the oven (preheated to 170 degrees in advance) for 15 minutes, and bake them until golden brown.
8. Put 50g of white chocolate in a bowl, place a small bowl in a basin of warm water, and stir until the chocolate is completely melted, and the dark chocolate is melted in the same way
9. Divide the white chocolate into half and add a little strawberry powder to one part to make it pink. Divide the white chocolate into half and add a little strawberry powder to one part to make it pink. Put the piping bag on a cup
10. Cut a small opening of the chocolate piping bag, outline the edge of the cake, and then coat it with chocolate as the base color
11. When the background color is dry, outline the kitten’s eyes on the background color, fill in the black eyeballs with dark chocolate, and fill the white chocolate with white chocolate. Then use the same method to draw the kitten’s nose, mouth and accessories.
Tips:The chocolate in the piping bag is easy to cool and harden, causing it to not be squeezed out smoothly. At this time, you can put the piping bag in warm water to melt the chocolate again, and it can be squeezed out smoothly!
The chocolate can only be melted in water, and the water temperature should be controlled at about 50 degrees. Don't overheat, otherwise the chocolate will become hoarfrost after cooling.
Chocolate biscuits can be sealed and stored in the refrigerator, please enjoy the oatmeal within a week (I might have thought about this too much...)
