The long-awaited oven has finally become a trophy for the double eleven, and it has opened a baking trip for food. This time, I chose a hand-made biscuit that is relatively easy to operate. As a baking debut, I experienced it quite awkwardly and expecting it. I started to worry about being too sweet, and I personally reduced the weight of the formula, which made my family think that the biscuit was not sweet. Therefore, the road to baking is a long way to go! However, a girl like me who has never done baking can make biscuits that are so popular. I believe everyone will do better than me! Such a simple and delicious snack, friends who like cocoa must try! PS: Measuring spoon reference 1 tablespoon = 3 teaspoons = 15cc 1 tsp = 5cc
Because of the first baking, it is inevitable to forget to buy a measuring cup, so this weighing uses the peeling method, first weigh the weight of the vessel, and then select the required butter 80g.
The weight of low-gluten flour is also taken by peeling method, taking 130g
Add low-gluten flour to cocoa powder 20g, stir evenly and use
The butter needs to be melted. It is heated by water. It can also be thawed and melted in a microwave oven. Remember not to heat it directly on the pan. Here is a statement that melting into a liquid state is not correct! ! Because I can't grasp the degree of melting, I melt directly into a liquid state. It doesn't matter, just put it in the freezer for 30 minutes, you can get the thickest you need.
Figure 5 shows the state of the milkshake after freezing, that is, it can be stirred with chopsticks, but not too thin. If you are worried about the difficulty of mastering the degree of freezing, you can always observe the refrigerator and take it as appropriate.
Dissipate half of the eggs, add them to the butter paste in portions, add a small amount of egg liquid each time, mix well with the butter, and add a small amount of egg mixture again until the whole is added.
In a butter egg paste, add 1/8 teaspoon of vanilla essence and mix well.
The butter egg paste was added to the cocoa flour of Fig. 3 while adding 30 g of almond tiles.
Smooth all the materials in Figure 8 to form a smooth chocolate dough.
Gently shape the dough into the desired strip shape for later slicing.
Wrap the noodles in baking paper, enter the freezer in the freezer, and freeze for 30 minutes.
The noodles were taken out, cut into 0.5 cm thick sheets, and placed on a baking sheet covered with oil paper.
The oven needs to be preheated and preheated up to 190 degrees for 15 minutes. The cut biscuits can be placed in a preheated oven and heated up and down at 190 degrees for 12 minutes.
At the moment, the biscuits in the oven are sizzling, and the smell of butter, cocoa and vanilla in the house is too late to wait!
Come, let's take a look at the small pot after the pot! A hot, fragrant little biscuit, just like this!
Finally, wait until the biscuits are fully cooled, then you can reap the income into the prepared container, and package it!rChristmas is coming, the little friends are working together to make some handmade cookies for lover friends! Full of love!
1/ Recipe selected from Junzhi's chocolate nut biscuits, moderately adjusted sugar powder, and added vanilla flavor, sweet-sweetened partners can increase the weight of sugar powder to 60-80g; 2/The butter melts, must be heated by water, remember not to directly on the pot, once it melts into a liquid, it needs to be frozen into the refrigerator to the milkshake state; 3/Almonds can be replaced with any favorite nuts, even baked chocolate beans; 4/Vanilla essence must be a little helper for extra points. I believe that a little friend who likes vanilla will love it.