Red Velvet Chocolate Chip Cookies: Happy Tanabata!

Tanabata is coming! Let's make ordinary love biscuits more thoughtful~ It is also a production method discovered by chance, the biscuits will neither expand nor retract, the shape is maintained very well, and the original baked will be what it is. Points to note:1. The butter must be softened at room temperature until it is very smooth; 2. Powdered sugar is necessary, do not substitute white sugar or white sugar; 3. I forgot to add the eggs, but the order is just right, and the baked cookies will not expand or retract; 4. It is recommended to bake at 150 degrees for 12 minutes in a high oven.

Ingredients

Butter 80 gram

Powderedsugar 45 gram

Cakeflour 192 gram

RedYeastRicePowder 3 gram

Egg 1 piece

Cooking Instructions

1. 80 grams of butter softens at room temperature, it can only be done in such a state, and it is still better to soften in summer.
2. Add 45 grams of powdered sugar, don't make white sugar or white sugar~
3. Mix well.
4. Sift in 192g cake flour.
5. Sift in 3 grams of red yeast rice flour.
6. Beat an egg, about 40 grams, and add it.
7. Mix with a spatula first.
8. Rub again.
9. Knead into a smooth dough.
10. Cover with two sheets of oiled paper and roll out with a rolling pin to a thickness of about 3-4mm.
11. If the rolled dough is hard enough, you can directly use the mold to carve the biscuits, and if it is not hard enough, put it in the refrigerator and freeze it for a while before using it.
12. Lay the carved cookies on a baking sheet.
13. Bake in the oven at 150 degrees for 12 minutes.
14. Wrap it in a piping bag.
15. Melt directly into hot water.
16. Drizzle a little over the surface of the biscuits, just feel free.
17. Garnish with some dried strawberries.
18. Freeze for a while to allow the chocolate to solidify, then eat it straight or pack it.