The whole is a crisp cookie, specially wrapped in chocolate filling, when eaten hot, there will be a flowing pulp texture, the surface is matched with fun toto unique chocolate beans, there will be a different chewing feeling when biting.
By hostess micro food note
Butter 45g
Powdered sugar 20g
Low gluten flour 75g
Cocoa powder 10g
Light cream 60g
Cornstarch 30g
A little chocolate
Heat resistant chocolate beans to taste
1: Dice the butter, soften at room temperature, add the powdered sugar first, stir well with a spatula.
2: Beat with an electric whisk until fluffy and white; light cream is added to the butter 3 times, and each time it is added, it should be evenly beaten.
3: Sift in low gluten flour, corn starch and cocoa powder.
4: Stir well, knead into doughs and divide into 30 grams of dough.
5: Slightly flattened, put chocolate in the middle, wrap tightly and knead the circle and slightly flatten it to make a small cake.
6, light wave oven method: grill spread silicone oil paper, evenly code into the dough, the surface is decorated with high temperature resistant chocolate beans.
7: Microwave the microwave on a plate of about 5 cm, put it in the grill, select the light wave combination one (light wave combination key press 2 times), bake for 15 minutes. * Different models of light wave furnace power is different, according to their own machine conditions to adjust
After 8 or 5 minutes, change the position of the cookie inside and outside, and then continue to bake.
After 9 or 10 minutes, turn the cookie over, be careful not to touch the chocolate beans, and continue to bake for the rest of the time.
10: Baking pan with silicone oil paper, evenly into the dough, the surface is decorated with high temperature resistant chocolate beans.
11: Preheat oven 170 for 10 minutes and add cookies.
12: Heat up and down at 170 degrees Celsius and bake for 18 minutes. *The temper of each oven is different, and it is adjusted according to the actual situation
13, such a fragrant chocolate chip cookie, children must love it
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