Chinese Food
Two color chessboard biscuit
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Cooking ingredients
Cooking Steps
Step1:After butter is softened, add sugar powder and stir well.
Step2:Slowly stir until the sugar and butter are well mixed. Do not beat the butter.
Step3: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).
Step4:Mix the eggs and butter well. Don't send either. Add vanilla extract. Stir well.
Step5:Sift the low gluten flour and pour it into the butter paste.
Step6: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.
Step7:On the other hand, make chocolate dough. Low gluten flour and cocoa powder are sieved instead of low gluten flour. Almond essence instead of vanilla extract.
Step8:Make a chocolate dough in the same way. Refrigerate it for more than half an hour.
Step9:Put the dried vanilla dough on the chopping board. Roll it into a rectangle with a thickness of about 1cm.
Step10:Chocolate flavored dough is rolled into a rectangle of the same size and thickness of 1cm.
Step11:Brush a layer of egg liquid on the chocolate dough as the adhesive.
Step12:Cover the chocolate dough with vanilla dough. Make them stick together. Put the dough in the freezer. Freeze for half an hour until it hardens.
Step13:After the dough is frozen, cut it into 1cm wide strips as shown in the figure.
Step14:Brush the cross section of a long strip with egg white as the adhesive.
Step15:Cover the other strip with the egg liquid brush, and it will become a checkerboard with staggered colors.
Step16:Take another vanilla dough and roll it into a dough about 0.2cm thick.
Step17:Brush the dough with egg white as an adhesive.
Step18:Put the chessboard shaped dough on the dough.
Step19:Wrap it. Remove the extra dough. Put it in the freezer. Freeze for about 30 minutes. You can also omit 1619 steps. That is, omit the outer layer of the wrapped dough to make a naked chess grid.
Step20:Cut the frozen dough into small biscuits with a thickness of 0.5cm (this picture shows the dough without covering the dough
Step21:The frozen dough is cut into small biscuits with a thickness of 0.5cm (this picture shows the dough covered with the dough skin
Step22:
Cooking tips:1. The making of chessboard biscuits is very simple, but the process is a little troublesome. Just follow the steps step by step. There's no problem. 2. The shape of chessboard biscuit is very beautiful, so it's very important to keep its regular shape. When cutting the dough, pay special attention to the consistency of the length and thickness of the dough in the two colors, so that the chessboard is neat. The dough uses sugar powder and no butter. Therefore, it has low ductility. It can keep its shape well when baking. 3. I made Mini chessboard cookies. When making step 912, if you fold two more layers of dough, you can make 4 * 4 chessboard biscuits. 4. 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.
