Chinese Food
Chessboard biscuit
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When it comes to chessboard biscuits, it's not hard. It's just a mixture of two colors of dough. But the steps of rolling into dough of the same thickness and size, covering, freezing, slitting, overlapping, freezing and slicing sound like a huge project. When you are tired of a kind of biscuit, you will try your best to make the biscuit taste richer. For example, the combination of original flavor and cocoa flavor, or the flavor of Matcha, coffee, strawberry powder and so on. Don't say it. Beautiful food always makes people happy. It's better to eat more.
Cooking ingredients
Cooking Steps
Step1:Vanilla dough material: 160g butter, 300g low gluten powder, 120g sugar powder, 3G vanilla essence, 1 eg
Step2:Chocolate dough material: 80g butter, 3 drops vanilla essence, 60g sugar powder, 130g low gluten powder, 25g egg, 20g cocoa powde
Step3:Make vanilla dough first. Beat the butter and sugar together. No need to beat
Step4:Add the broken eggs and continue to beat evenl
Step5:Continue to add vanilla essence and beat evenl
Step6:Sift the low gluten powder in several times and mix it with silica gel scraper firs
Step7:Knead the dough by hand. Put on the plastic wrap and let it stand for a while
Step8:Then make the chocolate dough. Beat the butter and sugar powder that soften naturally and evenly. No need to beat them
Step9:Add the broken eggs and continue to beat evenl
Step10:Continue to add vanilla essence and beat evenl
Step11:Sift in the low gluten powder and cocoa powder by stages. Mix with silica gel scraper firs
Step12:Knead the dough by hand. Put on the plastic wrap and let it stand for a while
Step13:Take half of the vanilla dough and roll it into a rectangle about 1cm thick (the other half is used for wrapping
Step14:Roll the chocolate dough into a rectangle of the same size and thickness of about 1 c
Step15:Brush vanilla pasta with egg liquid (not included in the formula
Step16:Put the chocolate dough on the vanilla dough brushed with the egg liquid. Press it a little to make them stick tightly. Stick it and put it in the freezer for half an hour until it becomes hard and can be cut
Step17:Take it out after freezing. Cut it into even strip
Step18:Brush the cross section of a long strip with egg liquid as the adhesiv
Step19:Put the cross section of the other long strip on the long strip of the egg liquid. The black on the top is facing the yellow on the bottom. The yellow on the top is facing the black on the bottom. The color should be open wrongly
Step20:Then cushion the fresh-keeping film on the table. Take a proper amount of the remaining vanilla dough and put it in the middle of the table. First flatten it slightly, then cover it with a layer of fresh-keeping film. Use a rolling pin to roll it into a rectangular patch
Step21:Roll out and tear off the fresh-keeping film on the top. Brush a layer of egg liquid (except the formula). Put the two surfaces glued on the front into the middle of the rectangular skin brushed with egg liquid
Step22:Wrap the dough. Remove the extra dough. Refrigerate for about 30 minutes until the dough is hard enough to cut
Step23:Take out the hard dough. Cut into 0.5cm thick dough with a knife
Cooking tips:There are skills in making delicious dishes.
