Cocoa crispy rolls(ke ke juan xin su )

Cocoa crispy rolls

Introduction:

Production steps:

Step 1: pour the sugar into the softened cream, and beat until it is bulky and white;

Step 2: pour in the protein and continue to loosen it;

Step 3: loose state;

Step 4: sift in the low gluten powder and baking powder, and knead them into a ball

Step 5: take half of the dough, add cocoa powder, and knead it into a dough;

Step 6: roll the two color dough into thin slices. When rolling, put the plastic film under it for easy operation. After finishing into rectangular slices, put the cocoa dough on the light color dough. The plastic film of cocoa can be torn off. Keep the film under it for easy rolling.

Step 7: roll forward one by one and press at the same time;

Step 8: after rolling, refrigerate for 3 hours until hard;

Step 9: cut the biscuit into 1.2cm thick biscuit blanks, and the trimmed leftovers can be mixed to make marble flower table.

Step 10: preheat the oven at 170 degrees, I'm a small oven, so count the second layer on it, close to the fire, about 15-20 minutes, and finally simmer in the oven for about 10 minutes.

Materials required:

Salt free cream: 90g

Low gluten powder: 170g

Protein: 20g

Baking powder: 1 / 4 tsp

Cocoa powder: 10g

Granulated sugar: 65 g

Note: Tip: the original recipe is granulated sugar, so the baked product can have granulated sugar. If you don't like it, you can change it into powdered sugar.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ke Ke Juan Xin Su