Viennese Cocoa Cookies
1.
125 g butter, low powder, 130 g Fafna cocoa powder, 15 g powdered sugar, 50 g protein, 1 salt, 1/8 tsp
2.
Add the cocoa powder to the flour and stir
3.
The butter softens,
4.
Add powdered sugar and salt
5.
Beat with a whisk until hair is loose
6.
Add the egg whites in 3 times,
7.
Every time you have to whipped evenly before adding
8.
Sift in low powder and cocoa powder at one time
9.
Quickly mix well into a relatively viscous batter without dry powder
10.
Pack it in a thick silicone piping bag
11.
Spread silicone oil paper on the baking tray, and squeeze out the shape like a wavy line by turning your wrist, like a gesture of writing 3
12.
Turn the knob of the oven to the upper and lower fire, the temperature is 180 degrees, and the time is 18 minutes. After the preheating is over, put it into the oven
13.
When you bake for the last 5 minutes, adjust the temperature of the upper and lower heat to 160 degrees.
14.
Take it out and let cool until the end of baking.
15.
Finished product
Tips:
Xiaoyingzi's words:
1. Try to use better cocoa powder when making this cookie. The quality of cocoa powder directly determines the taste of the cookie.
2. Even if you don't like sweets anymore, don't reduce the amount of sugar easily. Don't ignore the existence of cocoa powder. If cocoa is bitter, you need to add sugar to buffer the bitterness. Less sugar is not good, and the taste is compromised.
3. The baking time is also directly related to the size and thickness of the cookies you squeeze, try to squeeze the same size, otherwise some have been baked and some are not cooked.
4. The weather is cold and the temperature is low. If the mixed batter is too dry to squeeze, you can put the piping bag with the face in a warm place, or cover it with your hands, and it will be easier to squeeze.
5. Sprinkle a little water between the baking tray and the greased paper will stick the paper on the baking tray, otherwise the paper will stick when the cookies are squeezed.
