Cocoa rolls(ke ke juan xin su bing )

Cocoa rolls

Introduction:

"I've made wheel biscuits before. It's the same roll. However, the fine granulated sugar used in this cocoa Roll Pastry by Mr. Meng is more granular. A little puzzled is, why do we all roll the white flour outside? The wheel biscuits have already been copied. Is this... I want to roll out the dark color. It looks good, too

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat with an egg beater

Step 4: add protein in batches and stir

Step 5: beat to make a uniform butter paste

Step 6: mix baking powder and low gluten powder and sift into butter paste

Step 7: add almond powder

Step 8: mix well

Step 9: divide into equal parts

Step 10: add cocoa powder to one portion

Step 11: make cocoa dough

Step 12: push the white dough into a rectangle by hand

Step 13: rolling into a blockbuster

Step 14: roll the cocoa dough into pieces of the same size

Step 15: fold the white dough over the cocoa dough

Step 16: roll up the plastic wrap while holding it

Step 17: roll long strips, wrap them in plastic wrap and refrigerate until hard

Step 18: cut into 0.8 cm thick disc

Step 19: put in the baking tray

Step 20: put it in the oven, middle layer, heat up and down 165 degrees, bake for about 20 minutes, and then simmer for 10 minutes

Step 21: get out

Materials required:

Butter: 90g

Granulated sugar: 65 g

Protein: 20g

Low gluten powder: 180g

Baking powder: 1 / 4 teaspoon

Almond powder: 15g

Cocoa powder: 2 teaspoons

Note: if the prepared strip is not used immediately, it can be stored in the refrigerator freezer. If it needs to be roasted, it can be stored in advance, frozen and thawed before slicing and baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Juan Xin Su Bing