Dosage: about 26 tablets

I think the cookies made by this recipe are just the right size. If you like to eat thick and chewy, you can make it thicker, and if you like crispy, you can make it thinner. )

Material: (hereinafter "gram" = gram = gram)

Sugar-free cocoa powder 15g I used Hershey (this kind of cocoa powder is brewed and tastes good, the sweetness can be controlled by myself, and it is sold in supermarkets).

90 grams of gold sugar Because cocoa powder is sugar-free, the amount of sugar will affect the degree of bitterness.

80 grams of salt-free cream I use the French presidential brand, which is sold in the best supermarket, but I don't like Anjia; Switching to other oils or changing the amount may taste different. Welcome to share your experience.

1 10 grams of water-drop chocolate can be used small, but it will affect the taste if it is big.

1 The original weight of the whole egg is 50g, but I will directly hit a hero, which should be a medium-sized washed egg. However, depending on the size of the egg, the weight of flour may increase slightly, depending on the humidity of the dough.

Low-gluten flour150 ~160g

Soda powder 1/2t

Practice: (It is recommended to prepare all the materials first, so as to proceed smoothly)

1.

Take out all the unsalted cream, eggs and sugar and put them at room temperature. Cream is softened rather than liquefied, so you can't heat it back and forth by heating it.

2.

Salt-free cream+gold sugar, stir evenly with an electric mixer to form a small cream block with sugar. If you want to use a "manual" eggbeater, you can have a golden arm (again, if you want to do this in winter, please prepare a muscle pain ointment first).

3.

Add the whole egg in batches (I beat it directly, remember not to contain the eggshell) and continue to beat it quickly into a uniform cream paste. The right cream will have the color of Klimt. Smooth and creamy texture.

4.

Sift the flour, cocoa powder and baking soda together into the cream paste. Whether you use a tea sieve or a flour sieve, you should use a fine mesh. In short, it is better to sieve. ) Stir it a little with a rubber spatula, then throw the chocolate beans in and "cut and mix" in an irregular direction. The purpose of this is to prevent the dough from containing gluten.

It's a little wet when kneading dough, so it's hard to use force. My method is to increase flour according to humidity. If possible, I will pour it into a cooking table or a clean stainless steel pot and fold it in an irregular direction to make the dough fully formed. If necessary, I will sprinkle some flour on my hands so that it won't stick too much.

Delicious biscuits, dough with a little personality and a little patience are worth it!

* This is what the dough looks like after being stirred. At this time, it has a very rich cocoa aroma _ _ ~ *

5.

Wrap the dough in plastic wrap and put it in the refrigerator to relax for about 30 minutes.

After taking out, grab the dough with your hands, each serving is about 20 grams, gently knead it into a glutinous rice ball with your hands, and put it on a baking tray; Then crush them one by one. But I like the feel of the dough. I will gently shape it by hand to avoid too much difference in thickness between the center and the edge.

* This is what it looked like before entering the oven *

8.

After the oven is preheated, bake for about 25 minutes with the upper fire at 180℃ and the lower fire at 160℃, and then continue to be stuffy for about 10 minutes with the residual temperature after flameout. The above is the writing on the teacher's menu. As for me, I am bold and rude, because I cook many cookies at once and even bake different kinds at the same time. The oven itself is not noble enough to adjust the fire. My method is to take the middle value, bake at 170℃ for 25 minutes, then observe the coloring degree, and let it cool after ok.

* This is the appearance of the finished product. Basically, this photo will be changed again, but that's it. *, reference: blog.roodo/ysharlene/archives/2988209, sugar-free cocoa powder is used to make cakes, chocolate cakes and biscuits.

Add milk to make chocolate drink. There is enough sugar in the order. If you want cocoa, you will use it.

For example, Tiramisu,