Chessboard biscuit

Chessboard biscuit

Introduction:

"Black and white are always the most classic and commonly used colors in fashion. And the most important thing is that students who like F1 racing must be familiar with the black-and-white checkered flag. The engine is booming and the black-and-white flag is waving at the moment of crossing the finish line. In the biscuit industry is no exception, do a classic black and white with chessboard biscuit, let our life also full of passion

Production steps:

Step 1: divide the butter into two equal parts, cut into small pieces and soften at room temperature.

Step 2: add 60 grams of powdered sugar respectively, beat with electric egg beater until thick and white.

Step 3: add the whole egg liquid in several times and stir until the egg liquid is completely absorbed.

Step 4: mix 160g of low flour, 1g of salt and sift into the basin; mix 150g of low flour, 1g of salt and 10g of cocoa powder.

Step 5: refrigerate the dough for 20 minutes.

Step 6: roll the frozen dough into 6 and 7 mm thick pieces, cut off the irregular edges with a knife, and refrigerate until the dough is hard.

Step 7: two pieces of dough overlap, the middle of a layer of egg paste.

Step 8: cut into 1cm strips.

Step 9: cross the cut strips into mosaics according to the color, and apply a layer of egg liquid in the middle of each strip for pasting. Wrap in plastic wrap and refrigerate for 1 hour until dough hardens.

Step 10: take out the frozen mosaic, cut it into 1cm slices and put it into the baking pan.

Step 11: preheat the oven to 170 degrees, put it in the middle and upper layer of the oven and bake for about 20 minutes.

Materials required:

Low gluten flour: 310G

Whole egg: 1 (50g)

Egg liquid: 20g

Salt free butter: 150g

Cocoa powder: 10g

Powdered sugar: 120g

Salt: 2G

Note: 1, the shape of chessboard biscuit is very beautiful, so it is very important to keep its shape. When cutting dough, we should pay attention to the consistency of the length and thickness of the two colors of dough, so that the chessboard can be neat. The dough is made entirely of powdered sugar and no butter, so it has low ductility and keeps its shape well when baking. 2. When the butter and egg liquid are mixed, the rubber scraper can be used to stir, or the electric egg beater can be used to stir at low speed. 3. Baking temperature depends on the temperature of your oven, pay more attention to observation, so as not to affect the color.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other