WHAT YOU NEED

Ingredients

65 grams of low-fat flour
10 grams of cornstarch
25 grams of flour
25 ml of whole egg liquid
5 grams of cocoa powder
20 grams of unsalted butter

How TO MADE Claw cookies

Steps 1 to 4

1. Saltless butter is softened at room temperature, sugar powder is added, and slightly stirred with a rubber scraper;

2. With an electric egg beater, the butter expands and turns white.

3. Add the egg juice in stages, beating it evenly with an egg beater each time, and add it again.

4. The low-fat flour is sifted, mixed evenly with a scraper, stirred evenly by hand, and made into a dough;

Steps 5 to 8

5. Remove 1/3 of the dough, add cocoa powder, add cornstarch to the remaining dough, mix separately, wrap in a preservative film, put in the refrigerator and refrigerate for 20 minutes;

6. First take one-third of the white dough, then divide the remaining two-thirds equally into three parts, grind them into dough, weigh the cocoa dough in the same way, grind the white dough into small round slices, grind the cocoa dough into small long strips, the length is the same as the sliced slices, and combine them separately;

7. Roll the cocoa beans with the slices and gently rub them into a cylindrical shape;

8. The three thin strips are glued together on the larger noodles, squeezed tightly with a little pressure, wrapped in a preservative film, and frozen for about an hour;

Steps 9 to 12

9. The dough is cut with a knife into slices about 0.5 cm thick;

10. The biscuits are placed in an oiled pan, the oven is preheated to 160 degrees, placed in the middle layer, baked for 20 minutes, baked for 10 minutes after extinguishing the fire.

11.

Handy cooking tips

　　1. cocoa flour and cornstarch are added to the dough separately in order to maintain the hardness of the dough; 2. the dough is loose when refrigerated, so it is easier to shape; 3. the dough is loose when refrigerated, so it is easier to cut; 4. after extinguishing the fire, use the remaining heat for 10 minutes, but the biscuits are crisper.