Coco chequered biscuit of delicious afternoon tea series(mei wei xia wu cha xi lie zhi ke ke qi ge bing gan )

Coco chequered biscuit of delicious afternoon tea series

Introduction:

"It's been cloudy for several days. I'm lazy and don't want to do anything. It's rare that it's sunny today. I'd like to offer you this simple and easy-to-use biscuit. It's almost no mistake ~"

Production steps:

Step 1: materials ready

Step 2: soften butter with water, mix with powdered sugar, no need to send

Step 3: add the egg liquid in several times and mix well

Step 4: sift in the low gluten flour, make a dough, wrap it in plastic wrap and refrigerate for half an hour

Step 5: cocoa flavor dough material

Step 6: the method is the same as above, that is, the last step is to sift in the low gluten flour and cocoa powder at the same time

Step 7: take out the frozen dough and roll it into 1cm thick dough. Two pieces of the same size as possible, then brush one piece with egg liquid, cover the other piece and freeze for 20 minutes

Step 8: take out the frozen dough and cut it into 1cm square strips, then brush the egg liquid on the side as shown in the picture, cross bond well, and freeze for another 10 minutes

Step 9: freeze and cut into 0.5cm pieces

Step 10: oven 170 degrees, 10-15 minutes, color the edge~

Materials required:

Low gluten flour: 100g

Butter: 50g

Sugar powder: 40g

Egg liquid: 16g

Cocoa powder: 20g

Precautions: 1. When freezing dough, use egg liquid as adhesive. This step can't be saved, otherwise it will spread when cutting. 2. When rolling dough, put 2 books to block it and roll it into the same size dough as much as possible. 3. Oven temperature must be controlled well to avoid scorching and color the edge~

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Mei Wei Xia Wu Cha Xi Lie Zhi Ke Ke Qi Ge Bing Gan