Main Ingredients:
Low-gluten flour: 225g; Butter: 125g; Fine sugar: 45g; Egg liquid: 40g; Cocoa powder: 10g; Baking powder: 2g.
Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.
Steps to Cook Mengzhao Cookies
Soften butter at room temperature.
Add fine sugar and beat until the color turns white and fluffy.
Add egg liquid in 3 portions, fully incorporating each time.
Sift in low-gluten flour and baking powder.
Mix into a dough with a spatula, wrap in plastic wrap, refrigerate for 1 hour, or 30 minutes in hot weather.
Take 1/3 of the dough, knead in 10g of cocoa powder until well mixed.
Flatten the dough gently, cover with parchment paper or plastic wrap, roll out to about 3mm thick with a rolling pin.
Press into round shapes with a mold.
Roll out the cocoa dough thinly.
Use pens of different sizes to cut out small circles.
Place small imprints on the plain dough.
Preheat the oven to 170 degrees, bake for about 12 minutes until the surface is slightly golden.
Cool and enjoy after baking.
