Cocoa marble biscuit(ke ke da li shi bing gan )

Cocoa marble biscuit

Introduction:

Production steps:

Step 1: soften the butter, add sugar, beat until the butter is white and swollen

Step 2: add the egg mixture to the whipped butter three times

Step 3: add the sifted low powder

Step 4: cut and mix evenly and knead into a ball

Step 5: take one third of the dough and mix with cocoa powder to make chocolate dough

Step 6: add the two color dough together and knead slightly to form a marble pattern

Step 7: shape, wrap the plastic film and freeze for more than 30 minutes

Step 8: cut into 0.5cm slice, middle layer, 185 ° for about 15 minutes

Materials required:

Low powder: 180g

Butter: 75g

Egg: 1

Cocoa powder: 10g

Powdered sugar: 75g

Precautions: 1. In winter, butter can be softened by hot water and then put into the refrigerator for 10 minutes until the surface is set. 2. When two-color dough is added together, it doesn't need to be kneaded thoroughly, just knead slightly. 3. If you like the taste of Matcha, you can also change the cocoa powder into the same amount of Matcha powder to make marble Matcha biscuit.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Ke Ke Da Li Shi Bing Gan