Cooking Steps

1. 

   Step1:Soften butter at room temperature and stir into paste. Add sugar and beat until whit

2. 

   Step2:Beat up the eggs and divide them into several times, and mix them well in the butter

3. 

   Step3:Sift the low gluten flour and baking powder into the mixed butter and mix well. Do not over mix

4. 

   Step4:Divide the batter into two parts. Add cocoa powder to one part of the batter and mix well

5. 

   Step5:Refrigerate the dough for 30 minutes for easy stylin

6. 

   Step6:Take out one-third of the frozen dough. Use the stick to make the dough 8mm thick. Then use the knife to cut it 8mm wide

7. 

   Step7:Take out one-third of the two kinds of dough. Put the butter dough in the middle with the stick flat

8. 

   Step8:The rest of the dough is flat. Put two good dough together and roll them up. Three shapes of biscuits are ready

9. 

   Step9:Put the wrap on the biscuit into the refrigerator and refrigerate it. When you want to eat it, take it out and cut it into 5 cm thick pieces and put it into the oven at 170 degrees and bake it for 10 to 15 minutes