Marble biscuit (cocoa flavor)(da li shi bing gan ke ke wei )

Marble biscuit (cocoa flavor)

Introduction:

Production steps:

Step 1: weigh according to the formula

Step 2: cut the butter into small pieces, soften at room temperature, and then add sugar powder

Step 3: make it white and bigger

Step 4: add the egg liquid in two times and beat evenly

Step 5: sift in the low powder and milk powder, stir well, divide into 2 parts, one part of which is added with cocoa powder

Step 6: synthesize the pellet, as shown in the figure

Step 7: mix the two pieces of flour, make long strips, and freeze them in the refrigerator for 40 minutes

Step 8: take out and cut 0.5cm thick slices, put them on the baking tray and put them into the preheated oven

Step 9: the middle layer of the oven is 150 degrees, 25-30 minutes

Materials required:

Low powder: 200

Egg yolk: 2

Butter: 110

Milk powder: 10

Powdered sugar: 60

Cocoa powder: 8

Note: fish bubble: 1, when the day is hot, butter easily hit too much, you can use manual stirring can. 2. Hot days can also reduce the amount of egg liquid, almost 5-10 grams, the synthetic dough will not stick to the hand, or increase the amount of low flour. 3. When doing modeling, you can spread some flour on the chopping board and hands for fear of sticking your hands. It's easier to operate. 4. When mixing two-color dough, fold the two dough together and knead it several times with your hands repeatedly. Don't knead it too long, or the pattern won't look good.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Da Li Shi Bing Gan Ke Ke Wei