Many of you will have eaten a biscuit with chocolate beans, a crunchy texture with a rich layer of chocolate particles. The world's first chocolate bean biscuit came from the United States in the 19th century and quickly became the most popular food of its time. The most famous brand of chocolate bean biscuit on the market today is produced in the United States and was launched by the second largest food company in the world.
Ruth Graves Wakefield, a famous American chef, invented the modern day chocolate chip biscuit in 1938 in her own restaurant by very unexpected circumstances, when in making the biscuits she substituted Nestle's semi-sweet chocolate bars to make up for the missing ingredient, the chopped chocolate bars failed to melt during the baking process, causing the biscuits to soften, resulting in the invention of The result was the invention of the chocolate chip biscuit.
As sales of the treat increased, Ruth eventually sold the recipe to Nestlé Chocolates, who in turn gave her a lifetime supply of Nestlé chocolate - a win-win for both parties - and according to one statistic, the market for chocolate chip biscuits is now over $18 billion in the US alone.
Today we are going to bring you a homemade version of the delicious chocolate bean and cocoa biscuits, which are easy to learn and are as good as those sold in supermarkets. It's a great snack for yourself or as a handmade treat for your friends.
Ingredients Needed
130g of low gluten flour
80g of butter
10g of cocoa powder
50g of high temperature chocolate chips
one egg
a little baking soda
a little salt
50g of sugar
Cooking Process
1. Take the frozen butter out in advance and thaw it at room temperature, then use a knife to cut out a certain amount of butter pieces, put them into a small bowl, then sit in a pot of boiling water and heat it over hot water to melt.
2. Remove the heated butter from the pan and pour it into a large, clean, water-free container.
3. Sprinkle about 50g of the sugar and 5g of the salt into the container, then use a hand mixer to quickly whisk the butter, egg and seasoning into a smooth, even mixture.
4. Sift the low gluten flour, cocoa powder and baking soda separately through a flour sieve, then mix the three together and pour into the butter and egg mixture.
5. Using a rubber spatula, toss continuously from the bottom of the bowl to the top, until all the flour and the butter and egg mixture are fully incorporated and there is no dry residue of cocoa paste.
6. Divide the 50g of hot chocolate into two portions in a ratio of four to one, with the larger portion going directly into the container.
7. Cut the tip of the laminating bag with scissors and fill the bag with the chopped chocolate cocoa butter, then line a baking tray with greaseproof paper and squeeze out the cocoa balls in a size of about two centimetres in diameter, leaving enough space in the middle.
8. Preheat the oven in advance according to the actual performance, then turn the upper and lower heat to 180 degrees and put the baking tray into the oven and bake for about 18 to 20 minutes.
9. When the baking time is up, remove the tray and leave it at room temperature to cool naturally, then remove and serve the cocoa biscuits once the temperature has dissipated and the texture has become crispy.
