Cooking Steps

1. 

   Step1:Butter softens at room temperature.

2. 

   Step2:Add sugar.

3. 

   Step3:Mix the icing sugar and butter well.

4. 

   Step4:Use an electric eggbeater.

5. 

   Step5:Add the whole egg mixture twice. After the first addition, whisk until the egg mixture and butter are completely combined. Then add it again.

6. 

   Step6:Divide the batter into two parts.

7. 

   Step7:Add 100g of low gluten flour to one part, 90g of low gluten flour and 10g of cocoa powder to the other part.

8. 

   Step8:And two colors of cookie dough. Because the dough is just soft, put it in a fresh-keeping bag and refrigerate it for half an hour before the next step.

9. 

   Step9:Half an hour later, take out the cookie dough from the refrigerator. Spread oil paper on the table top. Roll out the two kinds of cookie dough and make them into a rectangle of the same thickness (the cut leftovers continue to be made into cookies in the same way).

10. 

    Step10:Brush a layer of egg liquid on the original cookie skin. Put on the cocoa cookie skin. Roll it up. Refrigerate it for half an hour.

11. 

    Step11:After half an hour, take out the frozen dough slices. Preheat the upper tube of the oven at 170 ℃ and the lower tube at 180 ℃.

12. 

    Step12:Put it in the baking tray. Put it into the middle and lower layers of the preheated oven. Bake it for 20 minutes at 170 degrees in the upper tube and 180 degrees in the lower tube (the smaller cookie is made of the leftover material just cut).

13. 

    Step13:Two color cookies are out.

14. 

    Step14:High beauty and good taste.

15. 

    Step15:It's good to have tea in the afternoon.