Two color cookies: Fun cookies

Two color cookies: Fun cookies

Introduction:

"In the new year, I'd like to give you New Year's greetings first! Good luck in the year of rabbit!!! At the beginning of the year, my relatives came to my house to visit and want to make some biscuits and cakes. However, it happened that the temperature had risen in those days at the beginning of the year, and the refrigerator was full of a lot of food. I was afraid that the cake would be broken if it was made outside. After thinking about it, I shelved the idea of making a cake. Let's simply make a few kinds of biscuits! This two-color cookie, I have made a total of four shapes, checkerboard cookie relative steps are the most complex, so take checkerboard cookie as an example

Production steps:

Step 1: make vanilla dough: soften butter (microwave in winter), add sugar and stir well.

Step 2: add egg yolk and stir well.

Step 3: add vanilla extract and stir well.

Step 4: sift in the low powder and stir.

Step 5: add water, knead into dough and let stand for 15 minutes.

Step 6: roll it to the required thickness. I want it to be 0.5cm thick and cut it into rectangle.

Step 7: the chocolate dough is the same as vanilla dough. The chocolate dough is rolled to the same thickness as vanilla dough, cut into the same size, and coated with a layer of whole egg liquid as adhesive.

Step 8: put the vanilla dough on the chocolate dough.

Step 9: cut into 1cm wide strips and fold them in a staggered fashion, using the whole egg liquid as the adhesive.

Step 10: roll the remaining vanilla dough into thin slices.

Step 11: brush the whole egg liquid on the surface, wrap the folded chessboard dough and cut away the vanilla dough.

Step 12: refrigerate for half an hour, take out the dough after it hardens, cut it into slices, about 0.5cm thick.

Step 13: put in the baking tray, leave some space in the middle, slightly expand when baking, middle layer of oven, heat up and down, 180 degrees, about 15 minutes

Materials required:

Low powder: 185g

Butter: 100g

Water: 5ml

Egg yolk: 1

Vanilla extract: a little

Cocoa powder: 15g

Whole egg liquid: 2 / 3

Fine granulated sugar: 100g

Note: 1: the water in the ingredients can be added or not, and the hardness of the dough can be adjusted properly. 2: the butter here is not recommended to be whipped (the color becomes lighter and the volume is fluffy). The biscuits made with whipped butter will be more loose. If the biscuits are not whipped, they will be more compact. In order to keep the shape of the baked biscuits, it is recommended to use fine sand in step 1 If the color is too fast, it can be covered with tin foil. 4: when the biscuit is baked, it will become soft after cooling. It is likely that the biscuit is not baked well. It can be baked at 150 ℃ for 5-10 minutes

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet