Low-gluten flour100g

80 grams of corn starch

20g cocoa powder

60 grams of egg liquid (1 big egg)

60 grams of powdered sugar

Salt 1 g

80 grams of unsalted butter

40 grams of baking-resistant chocolate beans

How to make fun cookies?

Prepare materials. Butter softens at room temperature; Mix and weigh low-gluten flour, corn starch, cocoa powder and salt.

Beat the softened butter with an egg beater until the color becomes lighter and slightly higher, so it is not necessary to send it away.

Add powdered sugar to butter and stir well.

Add the egg liquid into the butter three times, stirring evenly each time to avoid water-oil separation.

Sift the mixed powder into the butter and egg liquid and stir evenly with a rubber knife until there is no dry powder.

Put the mixed dough on the plastic wrap and rub the plastic wrap into strips for easy division. Plastic surgery with plastic wrap is convenient, clean and moist.

Divide the dough into pieces of about 15g, which can be divided into about 30 pieces. Knead the dough round.

Spread the baking-resistant chocolate beans evenly, and press the small dough on the baking-resistant chocolate beans to make the chocolate beans stick to the dough. You can also press it with a scraper to make the cake smoother.

Put the bread in the baking tray with oiled paper.

Preheat the oven with 170℃ three-dimensional hot air. Preheating usually takes about 10 minutes. Put the baking tray in the middle layer and bake for 18 minutes.