Tartan biscuit

Tartan biscuit

Introduction:

"This one also belongs to the refrigerator snack, you can make more, put it in the refrigerator, want to have afternoon tea with friends at home, or you can bake it when you want to eat, it's very convenient."

Production steps:

Step 1: sugar, cream and salt

Step 2: mix well

Step 3: add the egg liquid, add it twice, and mix it into paste

Step 4: sift in low gluten flour, almond powder, and mix into a ball

Step 5: put it on the fresh-keeping bag, roll it into 0.5 thick pieces, and freeze it in the refrigerator for one hour

Step 6: [cocoa cream paste is the same as above] mix the cream well, sift in the low gluten flour and cocoa powder, and mix them into a ball

Step 7: roll the plastic film into 0.5 thick pieces and put it in the refrigerator for one hour

Step 8: cut into three

Step 9: a layer of white, a layer of black, and then a layer of white, water stick together

Step 10: add the black one in the middle with the white one and glue it with water

Step 11: cut into 0.5 thickness

Step 12: put into the preheated oven, heat 170 degrees, heat 130 degrees, bake for 20-25 minutes

Materials required:

Low gluten flour: 130g

Cream: 80g

Sugar powder: 50g

Egg: 25g

Almond powder: 20

Salt: 1 teaspoon

Cocoa powder: 20g

Note: you can use egg white to stick

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: bitter