Cooking Steps

1. 

   Step1:1. Soften the butter. Beat it with sugar until it thickens and turns white. Add a little bit of broken eggs. Stir until combined. Divide into two part

2. 

   Step2:2. Add 150g of sifted low gluten flour into a portion of butter and knead it into a white dough. Put the wrap in the refrigerator and refrigerate for 20 minutes

3. 

   Step3:3. Add 150g of sifted low gluten powder and 10g of cocoa powder to another portion of butter and knead it into a black dough. Put the wrap in the refrigerator and refrigerate for 20 minutes

4. 

   Step4:4. Roll the dough into 6cm pieces respectively. Refrigerate it har

5. 

   Step5:5. The two kinds of dough overlap. The egg white brushed in the middle is easy to stick. Use a knife to cut off the irregular edge

6. 

   Step6:6. Cut into about one centimeter long strip

7. 

   Step7:7. Long strips of crisscross color are placed in the shape of mosaic. The egg white is easy to stick when brushed in each piece. Wrap the plastic wrap and freeze for one hour until it hardens

8. 

   Step8:8. Slice the frozen mosaic into one centimeter piece

9. 

   Step9:9. Put it in the oven for 150 degrees and 20 minutes. Turn it to 160 degrees and 5 minute