Chessboard biscuit

Chessboard biscuit

Introduction:

Production steps:

Step 1: add 60g sugar powder to 80g butter to beat, as shown in the figure

Step 2: add 25g egg liquid and continue to beat evenly.

Step 3: blend the egg and butter

Step 4: sift in 150g low gluten flour and vanilla extract.

Step 5: knead into smooth dough and wrap it with safety film for standby.

Step 6: mix the remaining 60g sugar powder, 80g butter and 25g egg liquid to beat. Finally, sieve the 130g low gluten flour, 20g cocoa powder and almond essence.

Step 7: knead into a smooth cocoa dough

Step 8: roll the vanilla dough and cocoa dough into a rectangle about 1cm thick

Step 9: brush the cocoa dough with egg liquid as adhesive.

Step 10: cover the vanilla pasta on the cocoa pasta to make it adhere. Wrap in plastic wrap and refrigerate for half an hour until hard

Step 11: cut the frozen dough into 1cm wide strips, brush with egg liquid, and stick them in pairs to form a checkerboard with staggered colors.

Step 12: if you want a layer of bread on the outside, you can increase the ingredients of vanilla dough by 50%. Roll a piece of vanilla dough into a 0.2cm piece

Step 13: brush with egg liquid as adhesive.

Step 14: place the chessboard shaped dough on top and wrap it. Wrap in plastic wrap and refrigerate for half an hour

Step 15: cut the frozen dough into 5 mm thick biscuits and put them into the baking tray with oil paper in advance. Preheat the oven at 170 ℃ for about 10 minutes.

Materials required:

Low gluten flour: 280g

Butter: 160g

Sugar powder: 120g

Egg liquid: 50g

Cocoa powder: 20g

Vanilla extract: 2G

Almond essence: 1g

Egg brushing liquid: appropriate amount

Note: 1. Oven temperature and time can be adjusted according to your own situation; 2. Vanilla flavor dough materials: 75g low gluten flour, 40g butter, 30g sugar powder, 13g egg liquid, 1g vanilla essence;

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet