3Sift in starch and mix well. Knead and knead into a ball. Divide into two parts, one spare part and one cocoa powder, knead and knead evenly.
4Five minutes after entering the freezing chamber, roll each piece into a fresh-keeping bag (anti-sticking) to form a face with the same thickness.
5Press out the heart-shaped face with the big one heart-shaped die, and then press out the small one on the heart-shaped face with the small one die. Treat the other dough in the same way, and then cut the heart-shaped dough.
6180 degrees, one or tow centimeters. OK, give yourself afternoon tea!
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