Recipe: Original/cocoa biscuits

Home Cooking Recipe: Original/cocoa biscuits


The little biscuits for the daughter-in-law~ According to her mother, she loves to eat, and is pleased~~~ Fang Zi was changed according to the prescription that was previously copied on paper. I forgot the original work. Forgive me~~



  1. The butter softens and adds sugar to the fluffy color.

  2. Add egg yolk and mix well.

  3. Mix low powder and milk powder, pour in milk, mix well

  4. Knead the dough (do not over-knead), put the dough into a uniform dough, and put it in the refrigerator for 10 minutes.

  5. Take out the stamper and drain it into the baking sheet with oiled paper

  6. The oven is preheated to 170 degrees and the middle layer is baked for 10-15 minutes.


1. The mold is the kind of spring-loaded stamper. There are many TBs and many styles. 2. The distance between the mold and the word is very small. It is easy to stick the dough on the mold. The biscuit is not complete and beautiful. I have found that the time for putting the dough on the refrigerator should not be too long. The frozen is too hard and not good. Pressing, freezing a little harder, do not need too much force, just a little pressure to complete, if it is too sticky, you can sprinkle a little flour on the dough, this degree is only your own grasp ~ 3. I changed the sugar in the original side into sugar powder. The sugar used in the past was grainy and the taste was not good. This time I changed it to sugar powder, which is very good!

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