Cooking Steps

1. 

   Step1:Soften the butter at room temperature, beat the butter slightly, add sugar powder, mix well, then add salt and mix well, add egg yolk in several times and mix wel

2. 

   Step2:Add the sifted flour. Cut and mix it evenly with a scraper. It is the original dough. Put the plastic wrap aside for use (if it's hot, put it in the refrigerator for at least 1 hour); make cocoa dough in the same wa

3. 

   Step3:Try to make two kinds of dough with the same size and thickness. Brush the original dough with egg white and put it on the cocoa dough. Then cut into long strips of the same size

4. 

   Step4:Turn over the cut dough strip and lay it flat. Apply egg white on the cut of the first dough strip with a brush. Then fold the other dough strip up to form a square pattern and stick it to fix. The rest can be done in the same way

5. 

   Step5:Take another small piece of cocoa dough, roll it flat, coat the surface with egg white, put on the combined grid dough strip, roll it up from the edge, and remove the redundant part. In this way, the biscuit is like wearing a coat.

6. 

   Step6:Keep it with plastic wrap. Put it in the refrigerator for 30 minutes. Take it out and cut it into blocks of the same thickness. Drain it into the baking tray. It will be out of the oven at 170 ℃ 2025 minutes.