Vienna cocoa cookies
With strong cocoa fragrance and smooth and clear lines, this cookie has a high success rate. It is worth trying~Material Science:250g butter, 260g low gluten flour, 30g cocoa powder, 100g powdered sugar, 2 pieces of protein and appropriate amount of salt1. after adding powdered sugar to the butter, mix it manually and then turn on the electric mixer to avoid the flying of powdered sugar;2. it is best to use silicone embossing bag for extruding cookie batter, and the disposable embossing bag is easy to break;
Step 1 . Add powdered sugar and salt to butter softened at room temperature
Step 2 . Stir manually with the egg beater until there is no dry powder
Step 3 . Turn on the electric egg beater and beat the butter until the color becomes lighter and the volume expands
Step 4 . Add protein in batches
Step 5 . Stir evenly; Pay attention to beating the protein well every time, and then add it to the next time
Step 6 . Sift in low gluten flour and cocoa powder
Step 7 . Mix well with a scraper
Step 8 . Put the flower spout in the silicone flower mounting bag, and then put it into the batter mixed well
Step 9 . Squeeze your favorite shape on the baking tray
Step 10 . Send to the middle layer of the preheated oven
Step 11 . 180 ° C for about 15 minutes, and then seal and store it after cooling
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
