Kiwifruit biscuit(qi yi guo bing gan )

Kiwifruit biscuit

Introduction:

"It's a very vivid kiwifruit biscuit. When you see it, you'll be surprised with joy ~ ~"

Production steps:

Step 1: after the butter is softened, add all the butter and sugar to the container.

Step 2: beat with a hand beater until the butter and sugar are completely blended.

Step 3: add a small amount of egg liquid for many times, stir each time until there is no oil-water separation between egg liquid and butter, and then add the next egg liquid.

Step 4: according to the proportion of materials, add the flour + other flour of three kinds of dough into the corresponding grams of butter to make three kinds of dough.

Step 5: first shape the original dough into a cylindrical shape by hand, and then put it in the refrigerator for a moment. Then roll the Matcha dough into thin slices.

Step 6: wrap the Matcha dough in the original cylindrical shape.

Step 7: wrap the cocoa dough in the same way, wrap it with plastic wrap and put it in the refrigerator for at least two hours.

Step 8: take out the frozen cylindrical dough from the refrigerator, wait for a moment, and then cut it into biscuits of the same thickness with a knife.

Step 9: put black sesame for decoration.

Materials required:

Original dough: butter: 30g

Original dough: white granulated sugar: 20g

Original dough: whole egg liquid: 10g

Original dough: low flour: 55g

Original dough: corn starch: 5g

Matcha dough: butter: 30g

Matcha dough: sugar: 20g

Matcha dough: whole egg liquid: 10g

Matcha dough: low flour: 55g

Matcha dough: Matcha powder: 5g

Cocoa dough: butter: 15g

Cocoa dough: sugar: 20g

Cocoa dough: whole egg liquid: 5g

Cocoa dough: low flour: 28g

Cocoa dough: cocoa powder: 3 G

Decorative Sesame: 10g

Notice: in the middle of oven, bake at 175 ℃ for 20 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Yi Guo Bing Gan