About 35 servings: 70g butter at room temperature
70g of softened butter and 35g of powdered sugar are poured into the egg bowl to blend
Pour the eggs into 2 times and continue to hit the fusion
Pour 50g of cocoa hazelnut and stir
Finally, pour 115g of low-gluten flour and stir to become biscuit dough.
Scrape the mixed dough into a flower bag with a flower mouth and squeeze it into the baking tray
The oven is preheated for 160 minutes at 160 degrees, and baked in a biscuit for about 17 minutes.