I’m often asked why you never fail at making good ones, but it’s really a combination of talent and the rigor of each step. Don’t change the recipe until you know how to do it, and be attentive to the state and correct gestures at every step.
In baking and cooking, it’s not about the weight of the ingredients, it’s about the ratio, and it’s not about the various temperatures, it’s about learning to carefully look at the state of the ingredients, carefully consider the technique, and every step can’t be played randomly.
Enough chatter, let’s get to the recipe! Are you ready Super easy, quick, and zero failures!
low gluten flour
#Zerofail #Chocolate Soft Heart Cookies
Melt butter to a liquid by heating it over water.
Add the sugar and salt to the liquid butter and mix thoroughly with a whisk; add the eggs and mix well.
After sifting all the powders, add them to the butter solution and mix well with a spatula.
Add the chocolate beans to the dough.
Preheat the oven to 200 degrees centigrade, divide the dough and roll it into small balls.
Bake in the oven at 190 degrees for 9-10 minutes; the dough will be slightly cushioned, but not by much.
Ding – out!
Eaten the same day out of the oven, the shell is dry and the inside is soft core; eaten the next day, the whole cookie will be moister; the flavor is awesome! What’s a Toto!