Two color cookies

Two color cookies

Introduction:

"The reason why we use the master's formula is that this two-color cookie refers to the book" French pastry foundation 1 ", which is published by the world's top Culinary Institute. It slightly changes the amount given in the book, but the others remain unchanged. What impresses us most is that in the book, egg yolk is added to the original dough, and whole egg liquid is added to the chocolate dough. It is also obvious in the process of operation The original dough with egg yolk is crisp and a little hard to pick up, while the chocolate dough has good extensibility and is easy to operate. As for the final product, if you look at the last picture, you can see that the original part is more three-dimensional than the chocolate part. I don't know if the masters want to achieve this effect

Production steps:

Materials required:

Low powder: 150g

Powdered sugar: 60g

Butter: 80g

Egg yolk: 1

Cocoa powder: 15g

Whole egg liquid: 40g

Egg white: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor