How to make cocoa cookies, cocoa powder cookies in the oven

Teach you how to make cookies simple, delicious and fluffy.

Preface. If you like cookies, you prefer the bitter and fragrant taste of cocoa, and at tea time, a cup of coffee and a few cookies can satisfy your taste buds and add some pleasant breath to your busy day.

Material. Ingredients: 10g cocoa powder, 90g cake flour, 60g powdered sugar;

Excipients: 60g milk, 65g butter, 15g egg liquid, 20g milk powder, cocoa cookies.

Prepare various ingredients, sugar, milk, low powder, cocoa powder, butter.

The butter is softened at room temperature and whipped until light yellow.

Add the egg mixture in portions.

When adding the egg mixture, mix it completely with the butter each time.

Add milk. Continue to whip until completely fused.

Add low powder and sift through.

Add the cocoa powder.

Mix well into liquid form and add milk powder.

Stir to combine. Squeeze out the shape of the cookies in a piping bag, place on a baking sheet lined with oiled paper, and preheat the oven to 175 degrees for 20 minutes.

The baked cookies have a clear texture, a crispy taste, and a strong cocoa flavor.

Tips: 1.Use sugar to make the baked cookies clear, or you can mix them with caster sugar.

2.I don't like cookies that are too sweet, which will mask the cocoa flavor, so I use less sugar.

3.Leave the baked cookies to cool and put them in an airtight jar, otherwise they will become soft.

Ingredients: 100 grams of butter, 120 grams of low flour, 30 grams of powdered sugar, 1 small egg, 20 grams of milk powder.

Production method: 1. Prepare 100 grams of butter and soften it first; Soften until your fingers can easily press down;

2. Sift in 30 grams of powdered sugar, and beat it with an electric whisk until the color becomes lighter and the volume becomes larger;

3. Add the beaten butter to the egg mixture 3-4 times, and add the next one after each beating; until all of them are added;

4. Then sieve in low powder and milk powder;

5. Mix evenly with a spatula; Do not over-mix; Mix until there is no dry powder;

6. The piping bag is put into the piping nozzle in advance, and I use a 6-tooth piping nozzle; If it is a disposable piping bag, it is best to put 2 on it to prevent the bag from breaking;

7. Then squeeze evenly in a baking dish; The oven is preheated in advance; Bake on top and bottom heat at 180 degrees for 5 minutes, then turn to 170 degrees and bake for 15 minutes; The purpose of this is to set the shape at high temperature first, and then turn to a suitable temperature to bake;

8. It's good to have a super crispy original cookie, it's crispy and delicious to bite into, much more delicious than bought;

Ingredients

100g cake flour

Cocoa powder 15g

50g butter 50g caster sugar

25g eggs baking powder to taste.

Chocolate 40g

Step 1

1.This recipe is made according to the method of Junzhi, which is very simple and easy to do, with zero failure. Start by preparing all the ingredients and softening the butter to room temperature. If you don't like to eat too sweet, you can add a little less sugar.

2.After the butter is heated and softened, it is stirred with a manual whisk until smooth, and I use the microwave heating method, which is enough for a minute, and I think it is more convenient than heating it over water.

3.Add the white sugar to the butter, stir until smooth, add the egg mixture in divided portions, and continue to beat thoroughly.

4.Sift the flour, cocoa powder, and baking powder into the butter liquid and stir well until the butter and powder are well combined.

5.Take out 15g of dough, knead it into a circle in your hands, put it on a baking tray and flatten it, and put all the dough on the baking sheet in turn, the dough will be heated and expand during the baking process, so be sure to leave an appropriate distance.

6.Cut the chocolate into small pieces and press the chocolate on top of the cookies, three to four pieces on each cookie. Put the baking tray into the middle layer of the preheated oven, the temperature is 170 degrees above and below, my oven is small so the temperature is relatively high, bake for about 15 minutes, cool thoroughly after baking, and wait for the chocolate to solidify before eating.

Tips:

The recipe for this cookie is very simple, the butter does not need to be whipped, and it can be stirred by hand. I used Dove's milk chocolate because the dark chocolate was sold out. (It's best to use chocolate for baking.)

Beat the butter of the cookies and rocks first, then add various flours, squeeze out the cookies and put them in the oven after forming a film, the specific method is as follows:

Ingredients: 40 grams of high-gluten flour, 50 grams of low-gluten flour, 90 grams of butter.

Excipients: 1 gram of salt, 20 grams of corn starch, 10 grams of milk powder, 25 grams of powdered sugar.

1. Soften the butter to a paste in advance, then sieve in powdered sugar, add salt, and directly beat the butter until the color is white, showing the shape of reed shed bucket feathers with grinding.

2. Sift in the high-gluten flour, low-gluten flour, corn starch and milk powder, and gently stir with a spatula.

3. Rub the batter softly, put it in a piping bag, and squeeze out the cookies on a baking sheet.

4. Put it in the oven at 170 degrees, bake for about 20 minutes, and seal and store after baking.

Notes: