Cocoa marbling biscuit(ke ke da li shi wen bing gan )

Cocoa marbling biscuit

Introduction:

"There's always a lot to inspire you. The pocket booklet, the biscuit called cocoa biscuit ring, clearly saw two colors of dough folded up, but the final product could not show a circle of color patterns, there were too many edge zones, right? And that's the inspiration. Rather than curl up like this..... Just make a marble pattern. There is no need to roll the pieces evenly and roll them up. Just two kinds of dough, pinch, pinch, pull. As simple as it is. Prescription? It's still a classic of Mr. Meng. "

Production steps:

Step 1: Materials

Step 2: soften the butter and add sugar

Step 3: beat well with egg beater

Step 4: add egg liquid in several times

Step 5: make a uniform cream paste

Step 6: sift in low gluten powder and baking powder

Step 7: add almond powder and make a uniform dough

Step 8: take one third of the dough and add cocoa powder

Step 9: make an even cocoa dough

Step 10: divide into small pieces and put them back into the original dough

Step 11: knead into a ball

Step 12: shape into strips about 2-2.5cm in diameter, wrap them with plastic wrap, and refrigerate for about 1 hour until the dough hardens

Step 13: take out and cut into pieces about 0.6cm thick

Step 14: put in the baking tray

Step 15: put in the oven, middle layer, heat 165 degrees, bake for 15-20 minutes

Step 16: the original dough is slightly colored and baked

Materials required:

Butter: 90g

Granulated sugar: 65 g

Whole egg: 20g

Low gluten powder: 180g

Almond powder: 15g

Baking powder: 1 / 4 teaspoon

Cocoa powder: 1.5 TSP

Note: when mixing the two kinds of dough, you can pinch them to form a whole dough. Don't pinch too much to prevent the dough from mixing too evenly and showing no marbling effect.

Production difficulty: simple

Baking technology

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Ke Ke Da Li Shi Wen Bing Gan