The Lion King I saw as a child is now retired from the screen, but the courage and optimism of the little lion Simba inspired me to grow up, every child needs the encouragement and companionship of his parents to become a confident and happy person.Let's have a bumpy lion biscuit, which not only has a crispy taste, a strong butter flavor, and a bumpy shape, but also enjoys the fun and satisfaction of baking.

WHAT YOU NEED

Ingredients

150 grams of butter
65 grams of flour
200 grams of low-fat flour
One egg yolk
12 grams of cocoa powder
30 grams of chocolate

How TO MADE The lion biscuit

Steps 1 to 4

1. The softened butter is added to the sugar powder to make it fluffy.

2. Add the egg yolk and continue mixing.

3. Add the sieved low-strength powder and mix with a silicone shovel.

4. Quickly and gently knead the dough by hand.

Steps 5 to 8

5. Divide the dough into two cylinders

6. Take half of the raw dough and rub it into a cylinder, wrap it in oil paper to make the corners square, cross-section square, and freeze for 15 minutes

7. The other half is mixed with cocoa powder.

8. Place the cocoa dough on a silicone mat and cover it with oil paper to make a 5 mm thick dough.

Steps 9 to 12

9. Turn over the silicone pad and the oil paper, and remove the silicone pad, remove the frozen raw dough, and put it on the cocoa cake.

10. Wrap the raw dough in cocoa dough, wrap the edges in oil paper, make a square cross-section, freeze for 15 minutes

11. Remove the frozen biscuit base and cut it into 8 mm thick biscuit slices with a knife

12. Preheat the oven to 140 degrees, squeeze out the lion's mane with a fork, put it on a grill, and bake it on 140 degrees for 15 minutes.

Steps 13 to 16

13. The baked biscuit base is removed for cooling, at which point the insulating water melts the chocolate

14. Put the chocolate juice in a bag and dry it on the lion's five senses.

Handy cooking tips

　　Butter is very easy to melt when exposed to hand temperature, use silicone shovel as much as possible during the production process to press it into a clump, rub the dough if the butter melts and the dough sticks to the hand, it can be refrigerated (not frozen) after 15 to 20 minutes to remove for operation