Two color biscuit(shuang se xiao bing gan )

Two color biscuit

Introduction:

"Today, I made a delicious biscuit. This biscuit has two kinds of original flavor and chocolate flavor. It can be combined and different pattern biscuits can be made according to my own preferences. The whole process is like making rubber clay works. It's very interesting. Let's play together!"

Production steps:

Step 1: as shown in the picture, the "main ingredient" is the original dough ingredients.

Step 2: as shown in the picture, "ingredients" contains chocolate flavored dough ingredients

Step 3: first, let's make the original part: stir 65 grams of butter with a hand beater. (there's no need to kill here, so there's no need for electric egg beater.)

Step 4: add 60 grams of powdered sugar and continue stirring until the powdered sugar is completely mixed into the butter.

Step 5: add 30 grams of egg liquid in two times, and wait until the last egg liquid is completely mixed into the butter before adding the second time.

Step 6: sift 150 grams of low gluten flour into the butter slowly with a sieve. It's better to sift in and stir at the same time to make the butter and flour blend better.

Step 7: knead the initially mixed butter flour into dough by hand

The eighth step: as like as two peas of cocoa, we can make chocolate flavors. It's just the same as the original flavor. Only after screening 135 grams of flour, we can sift 15 grams of cocoa powder into it. (as shown in the picture)

Step 9: divide two portions of dough into equal portions. Roll the original part into 3 mm pieces, and cut off the surplus part to make it into a rectangle. In addition, roll the chocolate dough like that. If the weather is very hot, put the rolled dough in the refrigerator for 20 minutes until the butter solidifies slightly, and then take it out. It is more convenient to operate and will not stick everywhere.

Step 10: fold the two dough together and spread a little egg liquid in the middle. Roll up the whole dough from the same side and put it in the refrigerator for half an hour to make the butter harden again. Then take it out and cut it into pieces with a knife. The thickness is about 3mm.

Step 11: preheat the oven for 5 minutes, 190 degrees, bake up and down, about 10 minutes, until the surface is golden.

Step 12: in addition, you can make various shapes with molds according to your own creativity, and you can also use forks to make small holes on them. It's better to put a piece of oil paper on the baking plate before baking.

Step 13: baked product map

Step 14: baked product map

Step 15: baked product map

Materials required:

Low gluten flour: 150g

Sugar powder: 60g

Egg: 30g

Butter: 65g

Cocoa powder: 15g

Note: (1) generally, biscuits are made with powdered sugar. Although it's not easy to buy, you must use this. You can't use white granulated sugar. Soft white sugar is barely enough. (2) The mixing process of butter is not very simple, we should have enough patience. In addition, soften the butter before use at room temperature (it's better to wait for it to become as soft as plasticine). (3) Cocoa powder can be bought in general supermarkets. I bought it in Metro, where there are more varieties and other materials.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Shuang Se Xiao Bing Gan