Cooking Steps

1. 

   Step1:Butter is cut into small pieces and softened at room temperature.

2. 

   Step2:Add sugar powder to softened butter. Stir well (no need to beat).

3. 

   Step3:Add the broken eggs twice. Stir well. (butter and egg mix and add the next time).

4. 

   Step4:Sift the low gluten flour into the butter. Knead the flour and butter into dough with disposable gloves. (in this way, the original dough is ready.).

5. 

   Step5:The production of chocolate dough is the same as that of original dough. Mix cocoa powder and flour, sift them into butter and knead them into dough.

6. 

   Step6:Put the original dough and chocolate dough into the fresh-keeping bag respectively, and put them into the cold room for about 20 minutes (convenient for the operation of the dough).

7. 

   Step7:Roll the original dough into a rectangle with a thickness of about 1cm (PAD books on both sides. The height of the book is exactly 1cm).

8. 

   Step8:The same goes for the chocolate dough.

9. 

   Step9:Brush one layer of egg liquid (egg liquid as adhesive) on one of the oblong dough, and glue the other side together. (if you want to make biscuits with wrapping, take a small piece of original dough and roll it into a 0.2cm thick slice and wrap it on the outer layer of the biscuit with two color strips. Remember to apply egg liquid to make it stick when wrapping) and refrigerate for about 30 minutes.

10. 

    Step10:Cut two kinds of dough into 1 cm wide long strips. Brush the egg liquid on the long strips as the adhesive. Put the colors alternately to form a checkerboard. Then put it in the refrigerator and freeze for about 1 hour. When it's hard, take it out and cut it into small biscuits with a thickness of 0.5cm. Drain it into the baking tray.

11. 

    Step11:Put it in the preheated oven of 190 degrees. Bake for about 10 minutes.

12. 

    Step12:Take a look at the finished products_ ∩)O