Mocha biscuit(mo ka shuang se bing gan )

Mocha biscuit

Introduction:

"Recently, I suddenly fell in love with baking. Then I bought an oven and all kinds of materials online and started my baking career. This Mocha two-color biscuit is based on Jun Zhi's recipe. It's very successful for the first time. This biscuit is not fragile, very suitable for carrying, rich chocolate and coffee flavor mixed, delicious and refreshing, super suitable for travel snacks or office snacks

Production steps:

Step 1: prepare all the materials

Step 2: soften the butter, add salt and sugar, beat with egg beater, the volume expands and the color becomes lighter

Step 3: add the whole egg liquid in three times, mix well with the egg beater, make the butter and egg liquid completely mixed each time, the butter after adding the egg should be smooth and light

Step 4: sift low gluten flour into the whipped butter

Step 5: stir with a rubber scraper. Mix the flour and butter to make a moist dough

Step 6: divide the dough into two equal portions and put them in different containers

Step 7: add 1 teaspoon of instant coffee to 1 teaspoon of hot water, dissolve and add to a portion of dough

Step 8: press and mix with a rubber scraper to make it completely mixed into brown dough

Step 9: melt the dark chocolate into liquid, add it to another portion of dough, and turn into chocolate dough as in step 8

Step 10: put the coffee dough on the fresh-keeping bag and roll it into a rectangle with a rolling pin

Step 11: put the chocolate dough on the fresh-keeping bag and roll it into a rectangle of the same size as the coffee dough. Brush the dough with a layer of whole egg

Step 12: lift the coffee dough together with the fresh-keeping bag, buckle it upside down on the chocolate dough to make it tightly bonded, and tear off the fresh-keeping bag

Step 13: roll up the dough, wrap it in a fresh-keeping bag and freeze it in the refrigerator for more than half an hour until the dough hardens

Step 14: cut the frozen dough into 0.3cm slices with a knife

Step 15: put the cut dough on the baking plate, leave enough distance, put it into the middle layer of the oven with 180 ° preheating, heat the upper and lower tubes for 15 minutes, until the brown part becomes dark

Materials required:

Low gluten flour: 120g

Butter: 40g

Egg: 30g

Fine granulated sugar: 40g

Dark chocolate: 35g

Instant coffee powder: 1 teaspoon

Hot water: 1 teaspoon

Salt: 1 / 8 teaspoon (0.625ml)

Note: 1. Because there is dark chocolate sauce at home, I use it instead of chopping it directly. 2.1 spoon = 5ml 3. Preheat the oven for 10 minutes, but according to the different oven (Changdi 25B in my family), it depends on the situation. In the last few minutes, it is suggested to stay at the side of the oven to prevent the paste...

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Ka Shuang Se Bing Gan