Cocoa crispy rolls(ke ke juan xin su )

Cocoa crispy rolls

Introduction:

As like as two peas, I just finished baking the cookie, and I didn't know much about it. I opened the webpage and saw several words of the heart biscuit, curious to open it, wondering what kind of a roll cookie I found, but I found it almost the same as I made it myself. It's a crash

Production steps:

Step 1: prepare materials

Step 2: pour hot water into the cocoa powder, stir well, and let cool

Step 3: mix the powdered sugar, salt and milk powder and sift into the softened butter

Step 4: mix well with a rubber scraper

Step 5: use the electric egg beater again

Step 6: add egg liquid in batches

Step 7: beat evenly

Step 8: sift in the low gluten powder

Step 9: mix well

Step 10: take half of the batter and add the cocoa batter

Step 11: mix well

Step 12: wrap the two kinds of dough with plastic wrap and refrigerate for half an hour

Step 13: take it out and roll it into pieces about 0.5cm thick

Step 14: brush water on the white flour

Step 15: put on the cocoa dough and roll it up

Step 16: wrap in plastic wrap and refrigerate until firm

Step 17: take out, remove the preservative film and brush water on the surface

Step 18: roll a layer of sugar

Step 19: cut into a disc about 0.6cm thick

Step 20: put in the baking tray

Step 21: put in the oven, middle layer, heat up and down, bake about 15 minutes

Step 22: the white flour slice is light golden yellow and comes out of the oven

Materials required:

Butter: 103G

Powdered sugar: 90g

Salt: 1.5g

Milk powder: 10g

Egg liquid: 33 G

Low gluten powder: 180g

Cocoa powder: 10g

Hot water: 15g

Fine granulated sugar: a little

Note: brushing water between patches can make the two patches join more closely. Also can not stick to the fine sugar, directly slice and bake. With a layer of granulated sugar, it tastes grainy and rich.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ke Ke Juan Xin Su