Tree ring cheese biscuit(shu lun nai lao bing gan )

Tree ring cheese biscuit

Introduction:

"Circle by circle To the tree ring... "

Production steps:

Step 1: put all the ingredients marked b into a bowl, then add water slowly to make a smooth dough

Step 2: soften the butter and cream cheese and place in a bowl. Add sugar a

Step 3: use the electric egg beater to mix the materials in step 2 evenly and smoothly.

Step 4: pour low gluten flour a into the material in step 3

Step 5: knead dough a and B

Step 6: roll the chocolate dough thin with a rolling pin, preferably into a rectangle.

Step 7: roll out the cream cheese dough, preferably into a rectangle. My skill is a little poor~~

Step 8: brush a layer of water on the chocolate dough, then gently put the rolled cream cheese dough on it, cut off the irregular parts and roll it tightly. The finished product is shown in the picture. Place the roll in the refrigerator for about 40 minutes, then take it out and slice it with a knife. Put it in a tin foil covered baking tray and bake at 160 ℃ for 20 minutes.

Step 9: the finished baked biscuit is shown in the picture.

Materials required:

Low gluten flour: 300g

Cream cheese: 150g

Sugar: 100g

Butter: 80g

Cocoa powder: 20g

Water: moderate

Note: the roll surface roll must be tight, otherwise there are gaps affect the appearance, and baking time will crack. Roll a good roll must be frozen, and then cut, otherwise it is not easy to shape.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Shu Lun Nai Lao Bing Gan