Cooking Steps

1. 

   Step1:Above is 150g low gluten flour, 80g butter, 50g sugar powder, 25g egg liquid and 1.5g vanilla essenc

2. 

   Step2:This picture shows the ingredients of chocolate dough. 130g of low gluten powder, 20g of cocoa powder, 80g of butter, 50g of sugar powder, 25g of egg liquid, and 0.5g of vanilla essence. In addition, prepare a proper amount of the whole egg liquid separately. It will be used for brushing liquid later

3. 

   Step3:Primary dough. After the butter softens at room temperature, add sugar powder. Stir it evenly with a hand beater. No need to beat. Then pour in 25g egg liquid. Stir evenly with a hand beater to avoid separation of egg oi

4. 

   Step4:Drop in vanilla essence, stir well, sift in low gluten flour, mix with a scraper a little, and then knead into dough by hand for us

5. 

   Step5:Primary doug

6. 

   Step6:Making chocolate dough. Same as the above method. Only at the end. Mix cocoa powder and low gluten powder into the butter mixture. Knead into chocolate dough

7. 

   Step7:Roll the two dough into 1 cm thick dough. Brush one of the dough with a layer of whole egg liquid. Cover the other with egg liquid. Refrigerate for 30 minutes

8. 

   Step8:After the frozen dough is taken out, cut it into 1 cm thick strips with a knife. Then brush the egg liquid on one of the strips. Cover the other with a staggered color. Finish the others in turn. Refrigerate for 30 minutes. Cut the frozen dough into 0.5cm thick biscuits

9. 

   Step9:The two long strips are connected by the egg liqui

10. 

    Step10:Put it into the preheated oven of 190 ° C. bake for about 10 minutes until the surface is golde

11. 

    Step11:The fragrant chessboard biscuit is fresh out of the ove