Two color biscuit roll(shuang se bing gan juan juan )

Two color biscuit roll

Introduction:

"When it's baked, it's fragrant all over the room. It's really amazing when it comes out of the oven. When it's hot, my grandfather thinks it's a piece of cake. When it's cold, he knows it's a biscuit. It's crisp and salty, which makes people want to put it away."

Production steps:

Step 1: cut the butter into small pieces to soften (it's better to gently poke your fingers). Beat the eggs and set aside. Put the low gluten flour and almond powder into the sieve and set aside

Step 2: soften the butter and add the sugar. First mix it by hand with the egg beater, and then beat it with the electric egg beater. It is delicate, and the volume becomes larger and the color becomes lighter

Step 3: add the egg liquid in several times. Beat until the egg and butter are mixed before adding again

Step 4: make it paste like

Step 5: sift the powder into the sieve. If you can't sift it, press it with a spoon. If the almond powder is a little thicker and can't pass the sieve, add it directly. It doesn't have much effect, but the taste will not be so delicate

Step 6: mix well with a scraper, turn it from the bottom up and then press it down. It's powdery at the beginning. If you mix more, you'll make a dough

Step 7: after mixing, knead it into a smooth dough. Divide the dough into two equal parts. Add cocoa powder and knead it into cocoa dough

Step 8: after kneading, roll the two dough into two rectangles of similar size

Step 9: brush a layer of whole egg on the white dough

Step 10: then place the cocoa dough on top of the white dough and roll it up. When rolling, the force should be even and tight, but not deformed

Step 11: wrap the dough in plastic wrap and refrigerate until the dough is hard (overnight)

Step 12: take out the hardened dough roll, cut it into 0.5cm thick slices with a knife, and trim the lower edge slightly by hand (before cutting, turn on the oven, heat 170 ℃, heat 150 ℃, preheat)

Step 13: bake in the preheated oven for 20 minutes, then take it out. It's not crisp after taking it out, but crisp after cooling

Materials required:

Butter: 100g

Low gluten flour: 160g

Fine granulated sugar: 50g

Almond powder: 30g

Whole egg liquid: 30g

Cocoa powder: 5g

Table salt: 1g

Note: 1, butter softening must be softened well, butter is too hard to fight, and it is easy to burn the electric egg beater, if there is no heating in winter, you can use air conditioning, otherwise softening is too slow; 2, dough roll must be refrigerated to harden and then cut, otherwise the shape will not be so beautiful, especially the edge.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Shuang Se Bing Gan Juan Juan