Cooking Steps

1. 

   Step1:Mix the softened butter with sugar powder and sal

2. 

   Step2:Add egg liquid twic

3. 

   Step3:Add the sifted low powder and mix evenly to form a grou

4. 

   Step4:Cocoa dough is made in the same way as white dough. Both kinds of dough should be covered with plastic wrap and kept aside for 20 minutes

5. 

   Step5:Both kinds of dough are kneaded to a rectangle of 1cm thicknes

6. 

   Step6:Brush a layer of egg liquid on the cocoa dough to make the adhesive. Cover the white dough on the chocolate dough. Make them stick tightly. Put the dough in the freezer. Freeze for half an hour until it harden

7. 

   Step7:After the dough is frozen hard, cut it into 1cm wide strips. Brush the egg liquid on the cross section of one strip as the adhesive. Cover the other strip on the long strip brushed with the egg liquid to form a checkerboard with staggered colors. Put it into the refrigerator for freezing.

8. 

   Step8:Cut the frozen dough into small biscuits with a thickness of 0.5c

9. 

   Step9:Put it in the oven at 160 ℃ for about 20 minute