)
1. Prepare the required materials
)
2. Add softened butter to powdered sugar and beat until fluffy
)
3. Add the sifted low-gluten flour, mix well with a silicone spatula, and quickly knead it into a dough
)
4. Fold the dough into a cylinder and divide it into two. Take half of the original dough and roll it into a cylinder. Wrap it with oil paper and arrange the edges and corners. The cross-section is square. Freeze for 15 minutes.
)
5. Add cocoa powder to the other half and knead into a dough
)
6. Put the cocoa dough on the silicone pad, cover with greased paper and roll it to a thickness of 5mm
)
7. Take out the frozen plain dough and place it on the cocoa noodles. Wrap the original dough with cocoa noodles, wrap it with oiled paper to make the edges and corners, the cross-section is square, and freeze for 15 minutes
)
8. Take out the frozen biscuit base and cut into 5mm thick biscuit slices with a knife
)
9. Use a fork to press out the lion’s mane and place it on a baking tray
)
10. Preheat the oven to 160 degrees, and bake on the top and bottom for 15 minutes
)
11. Put the chocolate liquid into the piping bag, draw the facial features of the lion and dry it
)
Tips:1. Butter is easy to melt after touching the hand temperature. Use a silicone spatula to press it into a ball during the production process as much as possible.
2. If the butter melts and the dough sticks when kneading, it can be refrigerated (not frozen) for 15-20 minutes before taking it out for operation.
3. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate temperature adjustment.
