3. Powder Sugar
5. Cocoa Powder
Step 1：Mix the softening butter with powder sugar until fluffy.
Step 2: Continue to mix after adding yolk into it.
Step 3: Continue to mix after adding low-gluten flour into it.
Step 4: Knead the dough quickly.
Step 5: Make the dough into two cylinders.
Step 6: Wrap one cylinder with oilpaper. Make the cross section square and freeze it for 15 minutes
Step 7: Knead the dough which has added cocoa powder.
Step 8: Roll the cocoa dough into 5mm thick bread on the silicon pad which has wrapped with oilpaper.
Step 9: Overturn the silicon pad and oilpapper, tearing off them. Put the frozen dough on the cocoa bread.
Step 10. Wrap the frozen dough with cocoa bread and wrap with oilpaper again in order to make the cross section square. Then freeze this for about 15 minutes.
Step 11: After it frozen, cut it into pieces with 8mm thick.
Step 12: Make the pieces into lion head shape with fork and bake them in the oven with 140 degree for about 15 minutes.
Step 13: Melting chocolate in a pot over hot water. Then draw five sense organs on the baked cookies.
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