Cooking Steps

1. 

   Step1:Prepare the required materials and weigh them for standb

2. 

   Step2:Soften butter and add sugar powder. Beat with electric beate

3. 

   Step3:Beat butter until fluffy. Add egg yolk and beat evenly. Add cream in several times and beat (I forgot to beat and add egg yolk

4. 

   Step4:State of whipping with all cream adde

5. 

   Step5:Sift low gluten flour into step

6. 

   Step6:Mix the low flour. Shape the doug

7. 

   Step7:Divide the dough into two parts, one of which is 10g more than the other. Mix 5g cocoa powder with 5g water or milk, and then add it into the small dough to mix. It is two parts of dough

8. 

   Step8:Two pieces of dough are divided into two parts and rolled into long strips of the same length. They are pressed into rectangular shapes by hand

9. 

   Step9:Interlace 4 long dough strips. Apply egg liquid or clear water as adhesive in the middle. After stacking, slightly finish the edges and corners. Refrigerate for half an hour after finishing

10. 

    Step10:Refrigerate and take out the dough. Cut into slices about 0.5cm thick

11. 

    Step11:Put it in the oven. Preheat the oven at 200 ℃ for 10 minutes, then put it into the oven for baking

12. 

    Step12:Heat up and down 180 ℃ and bake for about 18 minute

13. 

    Step13:Is the checkerboard beautiful?.