Chinese Food
Two color chessboard biscuit
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Step by step baking two-color chessboard Biscuits (reference portion-2 baking plate) raw material - butter 150g sugar powder 120g (reduced to 100g) egg 1 (about 50g) low gluten flour 160g low gluten flour 140g cocoa powder 20g egg liquid 20g (for pasting chessboard) - 1) butter at room temperature soft. Add sugar powder and beat with electric eggbeater until thick and white. Add a little bit of the broken egg mixture. Stir until the mixture is completely absorbed. 2) Divide the butter into two parts. 3) Add 160g of sifted low gluten flour into the butter. Mix gently to form a white dough. Put into a fresh-keeping bag. Refrigerate for 20 minutes. 4) Add 140g sifted low gluten flour and 20g cocoa powder to the other butter. Mix gently to form a black dough. Also put into a fresh-keeping bag. Refrigerate for 20 minutes. 5) The refrigerated dough shall be rolled into 6 and 7mm thick dough (preferably the same size
Cooking ingredients
Cooking Steps
Step1:After freezing, slice and prepare for baking.
Step2:What it looks like after baking.
Cooking tips:There are skills in making delicious dishes.
