Cooking Steps

1. 

   Step1:After the butter is softened, add salt and sugar. Use an egg beater to beat until it is bulky and light in color. Add the whole egg mixture in three times and beat it evenly with an egg beater. Each time, beat until the egg and butter blend together, then add another tim

2. 

   Step2:Sift the low gluten flour into the butter. Turn it over with a rubber scraper. Mix the flour and butter completely. Make it a moist dough

3. 

   Step3:Divide the dough into two parts on average. Put them in different bowls. Add chocolate powder to one part of the dough

4. 

   Step4:Put the original dough on the fresh-keeping bag. Use a rolling pin to roll it out into a rectangle (because the dough is very soft. It's easy to pick up the dough by padding the fresh-keeping bag

5. 

   Step5:Roll out the chocolate dough on the fresh-keeping bag and make it a rectangle about the size of the original dough. Brush a layer of whole egg liquid on the dough surface as adhesiv

6. 

   Step6:Lift the original dough together with the fresh-keeping bag. Buckle it upside down on the chocolate dough to make the two closely bond. Tear off the fresh-keeping bag on the back of the original doug

7. 

   Step7:Roll up the dough. Roll up the dough. Wrap it in a fresh-keeping bag. Refrigerate it for more than half an hour until it becomes hard. Cut into 0.5cm thick slices with a knife

8. 

   Step8:Put the cut dough on the baking tray. Leave enough space between each dough. Put the baking tray in the middle layer of the preheated oven with the temperature of 180 ℃ up and down. Bake for about 15 minutes until the color of the chocolate part is slightly darke