Two color alabang(shuang se a la bang )

Two color alabang

Introduction:

"Ala stick, Italian style hard noodle stick this golden and crispy hard noodle stick originated in Turin, Italy. Now it's everywhere. It's perfect for people who like to eat while watching TV. It's not only grinding teeth but also killing time. The key is low calorie."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: add sugar in batches

Step 3: pour in the egg liquid again

Step 4: mix well

Step 5: sift in 110g low powder

Step 6: cut and mix well and knead into dough

Step 7: cut the chocolate and melt it in hot water

Step 8: add the remaining 10g low powder

Step 9: mix into chocolate dough

Step 10: divide the dough into two parts

Step 11: roll out the three pieces of dough and put them together

Step 12: roll into 0.5cm thick pieces, and then cut into 0.5cm wide strips

Step 13: twist it into a twist and put it into a baking pan. Preheat the oven 180 degrees. Bake in the middle layer over high and low heat for 10 minutes

Materials required:

Low powder: 120g

Egg: 1

Butter: 10g

Chocolate: 15g

Sugar: 30g

Note: ① the taste of alabang is crisp and hard, so eggs and butter don't need to be whipped. ② when rolling dough and cut dough, the thickness and width should be moderate

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shuang Se A La Bang