By squirrel a little sweet
<h2>Royalties</h2>
Butter 100 g
2 cooked egg yolks
Low gluten flour 100 g
Caster sugar 50 g
Cornstarch 80 g
Cocoa powder 15 g
Chocolate chunks a little
A little meliso chocolate
<h2>Practice steps</h2>
1: Cook the eggs in cold water for about 15 minutes on high heat until the egg floating noodles are fully cooked, then soak them in cold water to remove the eggshells
2, unsalted butter room softening well (softened to the state where the scraper can be gently moved), add fine granulated sugar, electric egg beater open a gear after mixing well, turn medium speed mixing to slightly white
3: Add the sifted egg yolks and mix well with a spatula to sort out the lower edges
4, add corn starch and sifted low gluten flour and cocoa powder, mix well with a spatula until there is no obvious dry powder, put on gloves to cover the dough into a ball, fingers press down to feel the degree of softness and hardness
5: Divide the dough equally, each portion of the dough is about 10 to 12 grams, put it in a small circle on a baking sheet with oil paper, and press it with your thumb
6: Preheat the oven at 170 degrees Celsius; put the molded biscuits into the preheated oven in advance, heat up and down at 170 degrees, medium, bake for 20 minutes
7, after cooling, you can do decoration
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