Cocoa rolls

Cocoa rolls

Introduction:

"Cocoa roll biscuits taste crisp, lovely shape, very suitable for relatives and friends. When I got up in the morning and cleaned up, I began to make biscuits. At noon, I went to my friend's house with two biscuits. My friend liked them very much. "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: add the granulated sugar in several times, and stir evenly with the electric egg beater

Step 3: add the protein in several times and stir with the egg beater until the butter and protein are fully blended

Step 4: mix the low gluten flour and baking powder evenly and sift into the butter and egg paste

Step 5: add almond powder

Step 6: grasp well with hands and knead into dough

Step 7: divide the dough into two parts evenly, take one part and put it on the plastic film, roll out the flake with a length of about 23cm and a width of about 18cm.

Step 8: add the other half of the dough to the cocoa powder, and knead it into a uniform cocoa dough by hand. Put it on the plastic wrap and roll it to the same size as the original noodle. Cover the cocoa dough directly on the original dough and remove the preservative film on the surface

Step 9: roll the dough in and pull up the preservative film

Step 10: wrap the rolled dough with plastic wrap and refrigerate it for about 1 hour or half an hour

Step 11: take out the dough and cut it into 1cm round pieces

Step 12: put the tin foil on the baking tray, preheat the oven at 160 ℃ for about 25 minutes, and then simmer for 10 minutes after the oven stops.

Materials required:

Butter: 90g

Low gluten flour: 180g

Fine granulated sugar: 60g

Almond powder: 20g

Protein: 1

Cocoa powder: 5g

Baking powder: 1g

Precautions: 1. Roll the rolled dough on the panel and roll it gently to form a uniform cylinder. The biscuit is round in shape. 2. The dough should not be frozen and refrigerated for too long, otherwise the dough will become hard and difficult to cut. 3. Cocoa powder can be added according to your preference, but it's best not to exceed 10 grams, otherwise the dough is too dry to shape. 4. Cocoa powder can be replaced by Matcha powder or other powder.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet