Double flavored biscuit -- warm heart and share love

Double flavored biscuit -- warm heart and share love

Introduction:

"When making delicious food, I like to use my brain to share a beautiful story with my children. Let's see if this little heart-shaped biscuit with a lovely butterfly is very beautiful. When I share the delicious food, I share a deep love, warm heart, share love. My heart flies, let love stay forever, with a grateful heart Life, feeling life.... "

Production steps:

Step 1: soften the butter into a bowl.

Step 2: add salt and sugar.

Step 3: beat with egg beater until puffy and light.

Step 4: break up an egg and take 40 grams of egg liquid. Add the egg liquid into the butter three times.

Step 5: add one third of the egg liquid into the butter bowl.

Step 6: beat the egg beater into a puffy state.

Step 7: add one third of the egg liquid for the second time.

Step 8: beat the egg beater until it is puffy.

Step 9: add the remaining one-third of the egg liquid for the third time.

Step 10: beat the egg beater until it is puffy.

Step 11: sift the low flour into the butter.

Step 12: make smooth dough.

Step 13: divide the dough into two equal portions.

Step 14: add 10 grams of cocoa powder to one portion.

Step 15: two kinds of dough, one original and one cocoa.

Step 16: roll the dough into thin slices about 0.3cm thick.

Step 17: roll the dough into thin slices.

Step 18: press out the pattern with your favorite mold, and then change the middle part to a small mold to press out different patterns.

Step 19: press out the same pattern on another piece of dough.

Step 20: change the middle trumpet pattern.

Step 21: change the middle trumpet pattern, and the double flavor biscuit is ready.

Step 22: the original dough is soft and difficult to operate. Carefully move the pattern to the baking plate.

Step 23: in the second plate, if it is difficult to operate, put the pressed pattern on the baking plate, and then change the trumpet pattern.

Step 24: preheat the oven 180 degrees and bake in the middle of the oven for about 15 minutes.

Step 25: crisp biscuits are coming Yes Yes

Step 26: look at the DIY mat that matches me. It's OK.

Materials required:

Low gluten flour: 200g

Butter: 80g

Eggs: 40g

Fine granulated sugar: 80g

Cocoa powder: 10g

Baking powder: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Note: 1. The operation of this snack is really difficult. The first difficulty is that the original dough is very soft and difficult to operate. If it is really difficult to operate, freeze the original dough for about 10 minutes before operation. It's a test of patience in the pattern exchange. 2. Choose the right season operation will be better, this snack you can choose in October before heating, cooler season operation, the difficulty of operation will be reduced a lot.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet