Wheel biscuit(che lun bing gan )

Wheel biscuit

Introduction:

"I like the biscuit task of my choice. I want to do what I want. I've been thinking about wheel biscuits for a long time, but I always think it takes time to do it. This time, it seems that there is enough time, so I will work hard to make this biscuit. I think it's very successful. It's just that there are a lot of cases, but the desk is limited. I always feel that I can't make use of the big dough

Production steps:

Step 1: prepare materials

Step 2: pour hot water into the cocoa powder

Step 3: stir well and set aside

Step 4: soften the butter, add sugar and salt

Step 5: beat with an egg beater

Step 6: add egg liquid in several times and continue to beat

Step 7: add milk powder in batches and stir evenly

Step 8: sift in the low gluten flour and mix into a uniform dough

Step 9: take half of the dough and add the cocoa paste

Step 10: mix well

Step 11: wrap the two kinds of dough with plastic wrap, flatten them, refrigerate them for 30 minutes, then take them out

Step 12: roll the white dough into a large rectangle about 0.2 cm thick and 23 cm wide

Step 13: roll the cocoa dough to the same size

Step 14: fold the cocoa dough on the white dough, align the edges, and roll it up

Step 15: after rolling, wrap it in plastic wrap and freeze it in refrigerator for 1-2 hours until hard

Step 16: take it out and cut it into a disc about 0.5cm thick

Step 17: put into the baking pan, put into the oven, middle layer, heat up and down 170 degrees, bake for about 15 minutes

Step 18: the edge is golden, remove

Materials required:

Butter: 205g

Powdered sugar: 180g

Salt: 3 G

Milk powder: 20g

Whole egg: 65g

Low gluten powder: 360g

Cocoa powder: 20g

Hot water: 30g

Precautions: the dough is thin and easy to crack when taking and stacking, so the operation should be careful and gentle; the dough can also be rolled a little thicker, but the layer of the roll will be reduced. Although the layer of the roll can be increased by increasing the width, the diameter of the final product will also be increased.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Che Lun Bing Gan