MaterialServing size: 15 yuanLow gluten flour 200gButter 110g50g powdered sugarRoom temperature whole egg liquid 30gCocoa powder 7gDark chocolate 15gprocess1. Cut 110g of butter into small pieces and soften it at room temperature until it can be easily pierced with your hands. If your room temperature is lower than 22°C, it will be difficult to soften the butter. You can soften it in the microwave at medium-low heat or in the oven on the fermentation setting.
2. Add 50g of powdered sugar and mix with a spatula first to avoid splashing of the powdered sugar when whipped later.
3. Use an electric whisk to beat the butter at high speed until the butter becomes light in volume and becomes lighter in color.
4. Add 30g of whole egg liquid in two batches. After adding the egg liquid for the first time, beat evenly, then add the second egg liquid, and beat evenly again.
5. Sift and add 200g of low-gluten flour.
6. Use a silicone spatula to cut and mix until basically combined.
7. Wear disposable gloves and knead the dough into a ball.
8. Take half of the dough, add 7g cocoa powder and knead evenly.
9. Wrap the two pieces of dough in plastic wrap and rest for half an hour. If it is summer, put it in the refrigerator to rest.
10. Divide the cocoa dough into three doughs, one large and two small. Each of the two small doughs is 60g, and the rest is the large dough.
11. Roll three pieces of cocoa dough into a cylindrical shape with a length of 20 cm.
12. Shape the thick cylinder into a triangle and use it to make the mouse's face.
13. Sprinkle a little flour on the table to prevent sticking, and roll out the original dough into a dough with a thickness of 0.7 cm.
14. Cut off the excess dough on both sides and trim it slightly into a rectangle with a width of 8 cm and a length of 20 cm.
15. Use rectangular plain dough to wrap the two sides of the triangle.
16. Glue two thin strips of cocoa dough to both ends of the unwrapped side of the triangle. These are the mouse ears.
17. Take some of the remaining original dough and fill the middle part of the two ears.
18. At this time, roll out the remaining original dough into a dough with a thickness of 0.7 cm, wrap the mouse graphic part, round it into a round shape and put it in the refrigerator for half an hour.
19. Take out the frozen dough and cut it into 1 cm thick slices.
20. Place in the middle rack of the preheated oven and bake at 180°C for about 15 minutes.
21. Put 15g of dark chocolate into a piping bag and tie tightly, soak in 60℃ hot water and melt.
22. When the chocolate has cooled to 30°C, cut a small opening of 0.1 cm in the piping bag and describe the facial features of the mouse.
23. The vivid and festive mouse cookies are ready.
