Chessboard biscuit
Introduction:
Production steps:
Step 1: add 60g sugar powder to 80g butter to beat, as shown in the figure
Step 2: add 25g egg liquid and continue to beat evenly.
Step 3: blend the egg and butter
Step 4: sift in 150g low gluten flour and vanilla extract.
Step 5: knead into smooth dough and wrap it with safety film for standby.
Step 6: mix the remaining 60g sugar powder, 80g butter and 25g egg liquid to beat. Finally, sieve the 130g low gluten flour, 20g cocoa powder and almond essence.
Step 7: knead into a smooth cocoa dough
Step 8: roll the vanilla dough and cocoa dough into a rectangle about 1cm thick
Step 9: brush the cocoa dough with egg liquid as adhesive.
Step 10: cover the vanilla pasta on the cocoa pasta to make it adhere. Wrap in plastic wrap and refrigerate for half an hour until hard
Step 11: cut the frozen dough into 1cm wide strips, brush with egg liquid, and stick them in pairs to form a checkerboard with staggered colors.
Step 12: if you want a layer of bread on the outside, you can increase the ingredients of vanilla dough by 50%. Roll a piece of vanilla dough into a 0.2cm piece
Step 13: brush with egg liquid as adhesive.
Step 14: place the chessboard shaped dough on top and wrap it. Wrap in plastic wrap and refrigerate for half an hour
Step 15: cut the frozen dough into 5 mm thick biscuits and put them into the baking tray with oil paper in advance. Preheat the oven at 170 ℃ for about 10 minutes.
Materials required:
Low gluten flour: 280g
Butter: 160g
Sugar powder: 120g
Egg liquid: 50g
Cocoa powder: 20g
Vanilla extract: 2G
Almond essence: 1g
Egg brushing liquid: appropriate amount
Note: 1. Oven temperature and time can be adjusted according to your own situation; 2. Vanilla flavor dough materials: 75g low gluten flour, 40g butter, 30g sugar powder, 13g egg liquid, 1g vanilla essence;
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Qi Ge Bing Gan
Chessboard biscuit
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