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20minutes
Break the chocolate by hand, put it in a heat-resistant bowl, add milk, and heat it in a 600w microwave oven for 30 seconds. Mix well and cool in the refrigerator.
Put (A) in a plastic bag, tie the mouth and shake, and mix the powder. Add the vegetable oil and knead by hand. Put them together in a square, roll them out to a thickness of about 2 mm with a rolling pin, and cool them in the refrigerator.
Cut the bag with scissors and cut the dough into 3 cm squares. Place on a foil-lined tray and bake in a 180 ° C toaster for 5 minutes. When it is cooked, cool it on the net.
Put 1 on the cookie and sandwich it with another cookie.
・ Process 1 Put it in the microwave and mix well to melt the chocolate. If there is any undissolved residue, heat it for an additional 20 seconds to dissolve it. Mix until the chocolate is shiny.
・ Process 2 It is good to rest in the refrigerator for about 30 minutes.
・ Process 3 Cut the pieces into a square, cut into 3 cm squares, and bake with a toaster.
・ The time required does not include the time to cool the ganache cream and the time to cool the cookies.
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