Two color chequered biscuit(shuang se qi ge bing gan )

Two color chequered biscuit

Introduction:

"Today, the baby found a beautiful biscuit and begged me to try it. No way, had to meet the requirements of the cat. It's amazing. It's a beautiful biscuit. "

Production steps:

Step 1: prepare materials.

Step 2: after the butter is softened

Step 3: add sugar powder

Step 4: slowly stir until the sugar and butter are well blended. Don't beat the butter.

Step 5: add eggs to the butter

Step 6: mix well

Step 7: add eggs for the second time

Step 8: stir well, also do not send.

Step 9: sift the low gluten flour and pour it into the butter paste.

Step 10: mix well with a rubber scraper to make the flour and butter completely mixed to form a dough. Refrigerate the dough for more than half an hour until it is dry and easy to handle.

Step 11: sift the cocoa powder and low gluten flour.

Step 12: add to the butter.

Step 13: mix the flour and butter with a rubber scraper to make the dough. Refrigerate the dough for more than half an hour until it is dry and easy to handle.

Step 14: put the dry dough on the chopping board and roll it into a rectangle about 1cm thick.

Step 15: brush the chocolate dough with egg liquid as adhesive.

Step 16: cover the white dough over the chocolate dough to make it bond tightly.

Step 17: put the dough into the refrigerator freezer and freeze for half an hour until hard.

Step 18: cover the white dough over the chocolate dough to make it bond tightly.

Step 19: take out the dough after freezing.

Step 20: cut into 1cm wide strips.

Step 21: brush the cross section of a strip with egg liquid as adhesive.

Step 22: cover another strip with egg liquid to form a checkerboard with staggered colors. Wrap it up and remove the extra dough. Put it in the freezer and freeze for about 30 minutes.

Step 23: cut the frozen dough into biscuits with a thickness of 0.5cm

Step 24: put the cut biscuits into the baking tray, leave a certain space for each biscuit, put the baking tray into the oven preheated at 190 ℃ and bake for about 12 minutes.

Step 25: finished product drawing.

Materials required:

Powdered sugar: 100g

Butter: 140g

Cocoa powder: 20g

Low gluten flour: 280g

Egg: 50g

Note: chessboard biscuit has a beautiful shape, so it's important to keep its shape. When cutting dough, you should pay special attention to the consistency of the length and thickness of the two colors of dough, so that the chessboard is neat.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Shuang Se Qi Ge Bing Gan