Chinese Food
Junzhi - two color small chessboard biscuit
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Cooking ingredients
Cooking Steps
Step1:After butter is softened, add sugar powder and stir well. Don't beat the butter.
Step2:Add the eggs to the butter and stir well. It is better to add the eggs in two times (stir until the first egg and butter are completely mixed and then add the next time).
Step3:Mix the eggs and butter well. Don't send either. Sift the low gluten flour and pour into the butter paste.
Step4:Mix well with a rubber scraper. Mix the flour and butter completely to make a dough. Refrigerate the dough for more than half an hour until it is dry and easy to handle.
Step5:The same way to make chocolate dough. Sift low gluten flour and cocoa powder instead of low gluten flour.
Step6:After the two dough are made successfully, they are refrigerated for more than half an hour.
Step7:Roll the two dough into a rectangle of the same size and thickness. Brush a layer of egg liquid between the two rectangles as adhesive. Put the dough in the freezer. Freeze for half an hour until it hardens.
Step8:When the dough is frozen hard, cut it into long strips. Brush the cross section of the long strip with egg white. Glue. Put another strip on the strip with egg white brush. It will become a checkerboard with staggered colors.
Step9:Cut the biscuits into the baking tray. Leave a certain space for each biscuit. Put the baking tray into the preheated 190 degree oven. Bake for about 12 minutes. Take it out and seal it after cooling.
Step10:Out of the pot.
Cooking tips:The dough needs to be refrigerated for a while before rolling. Otherwise, it will be sticky and hard to operate. When rolling, sprinkle a thin layer of flour on the chopping board to help prevent sticking. There are skills in making delicious dishes.
