Mosaic biscuit(ma sai ke bing gan )

Mosaic biscuit

Introduction:

"I often pass by a cake shop. Every time I see a mosaic biscuit in his window, I think that we can do it. I always think about when to copy one, but I can't find the schedule. On this day, suddenly there is a feeling of doing nothing, all of a sudden associate with the biscuit. Why don't you just use mosaic to kill your idle time. In fact, this mosaic should have been made a little thicker, which would have made it feel better. However, as it gets late, thick biscuits will need more baking time, and the solidification of biscuits will also need more time. So, make it simple. In fact, the mosaics pasted on the wall are just this thickness? "

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat with egg beater until loose

Step 4: add egg liquid in batches

Step 5: stir evenly

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

Step 7: add almond powder

Step 8: mix well

Step 9: divide into 2 equal parts and add cocoa powder to one of them

Step 10: make cocoa dough and plain dough

Step 11: divide two kinds of dough into two equal parts

Step 12: roll them into rectangles of the same thickness and size

Step 13: spread a piece of cocoa dough on the bottom and brush the surface with egg liquid,

Step 14: spread a piece of original pasta, then brush with egg liquid and spread the cocoa pasta. In this way, fold the four pasta together and freeze in the refrigerator for 15-30 minutes until the pasta hardens

Step 15: take it out and cut it into 1.8 cm cubes

Step 16: put in the baking tray

Step 17: put it in the oven, middle layer, heat up and down 170 degrees, bake for 20-25 minutes, the surface is golden, after flameout, continue to simmer for about 10 minutes

Step 18: release

Materials required:

Low gluten powder: 90g

Whole egg liquid: 10g

Powdered sugar: 33 G

Butter: 45g

Baking powder: 1 / 8 TSP

Almond powder: 8g

Cocoa powder: 1 teaspoon

Note: Biscuit size can be adjusted according to their own preferences, but too large is not a mosaic. You can also roll the two kinds of dough into thin slices and cut them into two equal parts, but it's easier to operate with less weight.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ma Sai Ke Bing Gan