Cocoa hollow biscuits

1. Materials and molds ready: Butter should be softened at room temperature in advance and lightly pressed with fingers to identify finger pits; Low gluten flour, sugar powder, light cream, cocoa powder, various favorite molds, 1 toothpick; Cream can be replaced with an equal amount of egg liquid; Try to use molds with similar areas and bake them in the same furnace.

2. Use an egg beater or whisk to beat the butter into a smooth shape; Pour the powdered sugar into the butter batter and stir it evenly by hand.

3. Add light cream to butter in 3-4 parts, each time completely blending into the butter before pouring it down again. Finally, beat until there is no oil or water separation. The butter has a slight fluffiness, so do not over beat.

4. Sieve the cocoa powder into the butter paste; The amount of cocoa powder can be chosen according to preference, with variations in color and taste depending on the amount used; Cocoa powder can be replaced by an equal amount of low gluten flour, matcha powder, strawberry powder, blueberry powder, etc., to create different flavor cookie dough.

5. Sieve in low gluten flour again.

6. First, use an egg beater to mix flour and butter into granules. Remove the butter and flour from the egg beater, then use a scraper to cut and mix or press into a ball.

7. Prepare a cling bag, cut it open, it is better than cling film and can be used 3-4 times; Pour the cocoa butter dough onto a cling bag and press a few times to shape the dough; Fold the fresh-keeping bag a few times, roll it into 5mm thick noodles, place them on a baking tray, and refrigerate for 15 minutes in the refrigerator; After the surface becomes hard, it is easy to proceed to the next step.

8. Use a mold to press the dough into a biscuit shape, gently and quickly remove it, and place it in a suitable position, leaving a distance between each other; Roll the remaining dough back into 5mm slices, refrigerate and use.

9. Use a flower mouth or small mold to carve a slightly larger pattern, and then use a toothpick to poke a sparse or dense pattern in the blank space. Look at the texture, does it feel like buffalo leather? After the pattern is finished, it is sent to the middle layer of the preheated oven and heated up and down at 170 degrees Celsius for 12 minutes.

10. This is all the cookies baked, using only a simple mold and a toothpick, it's beautiful!

11. Cocoa hollowed out cookies, super recipe crispy and crumbly!