Chocolate cookies
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Description

Raw materials

Number, %

Wheat flour

26,0

Chocolatіe mix

20,0

Margarine

20,0

Sugar

20,0

Eggs

10,0

Apricot jam

20,0

All

1,160

 Technological process

Margarine is mixed with sugar to a homogeneous consistency, then the eggs and jam are added and again mixed until evenly distributed. Next, make bulk components (the mix is mixed with flour) and mixed to a homogeneous consistency.

The moulding is carried out through a jigging machine or manually.

It is advisable to cool the workpieces after moulding in a refrigerator.

Before planting in the oven, the dough pieces are rolled in powdered sugar, or simply sprinkled with powder.

Landing temperature in the oven 190-210 ° C.

Bake at 180-190 ° C.