Cocoa almond biscuit(ke ke xing ren bing gan )

Cocoa almond biscuit

Introduction:

Production steps:

Step 1: prepare materials. All materials are weighed

Step 2: soften butter at room temperature

Step 3: add the powdered sugar in three times and stir (lighten the color and enlarge the volume)

Step 4: whisk the butter, add the egg liquid in three times, stir evenly, make the butter and egg liquid fully mixed

Step 5: add the milk twice. Beat well to make the milk and butter mix well

Step 6: sift in cocoa powder / almond powder and low gluten flour, mix well

Step 7: finally put in the almond slices

Step 8: mix well

Step 9: roll the dough into a rectangular cake about 1cm thick. Wrap it in plastic wrap and freeze it in the refrigerator for 30 minutes

Step 10: cut off the extra edge and make the cake into a regular rectangle. Then cut it into 1.5cm wide strips

Step 11: put it into the baking tray with oil paper. Preheat the oven. 165 ℃ for 20 minutes

Materials required:

Butter: 150g

Low gluten flour: 190g

Almond powder: 15g

Cocoa powder: 15g

Almond slice: 15g

Sugar powder: 60g

Milk: 20g

Egg liquid: 30g

Note: the shape of the biscuit can be adjusted according to your preference. Knead the dough into a cylinder and cut it into round pieces. You can also knead it into a square column and cut it into square pieces. In short, you can change the dough freely in your hands

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ke Ke Xing Ren Bing Gan