Cooking Steps

1. 

   Step1:Soften 60g butter, add 30g sugar and stir wel

2. 

   Step2:Add 15g egg mixture in two times, and mix wel

3. 

   Step3:Sift in 100g of low gluten flour and mix 15g of cocoa powder evenl

4. 

   Step4:Wrap the live cocoa dough with plastic wrap and refrigerate for 1520 minute

5. 

   Step5:Use the same method to live a plain dough and refrigerate it for 1520 minute

6. 

   Step6:Take out two dough and roll them into 1 cm or so of dough. Brush one layer of egg liquid on one dough and cover the other

7. 

   Step7:Refrigerate for 20 minute

8. 

   Step8:Take it out and cut it into 1cm strip

9. 

   Step9:Place the cut black and white strips in a staggered way. Apply egg liquid on the sticky part to adher

10. 

    Step10:The rest in turn. Refrigerate for 1 hour

11. 

    Step11:Take out the patch and cut it into about 0.5 slice

12. 

    Step12:Put it in the baking tray. The upper and lower tubes are 180 degrees. Bake for about 1520 minutes