Small chequer biscuit
Speaking of chequered biscuits, it's not difficult. It just needs to interlace two colors of dough. But the steps of "rolling into dough of the same thickness and size, covering, refrigerating, slicing, folding, freezing and slicing" sound like a huge project. When you get tired of one flavor of biscuits, you will try your best to enrich the flavor of biscuits. For example, match the original flavor and cocoa flavor, or replace it with Matcha Coffee. Strawberry powder and so on. Don't say that the food with beautiful color can always make people happy, and can eat several more pieces.
Step 1 . Vanilla dough material butter: 160g, powdered sugar: 120g, egg: 1, vanilla essence: 3G, low gluten powder: 300g
Step 2 . Chocolate dough material butter: 80g, powdered sugar: 60g, egg: 25g, vanilla extract: 3 drops, low gluten powder: 130g, cocoa powder: 20g
Step 3 . Making 1. First make vanilla dough, mix naturally softened butter with powdered sugar, and beat it evenly, without needing to be beaten
Step 4 . 2. Add the beaten eggs and continue to beat them evenly
Step 5 . 3. Continue to add vanilla essence and stir well
Step 6 . 4. Sift in low gluten powder by times and mix it with silica gel scraper first
Step 7 . 5. Knead it into a ball by hand, wrap it with fresh-keeping film and let it stand for a while
Step 8 . 6. Then make chocolate dough. Mix the naturally softened butter and powdered sugar together and beat it evenly. There is no need to beat it
Step 9 . 7. Add the beaten eggs and continue to beat them evenly
Step 10 . 8. Continue to add vanilla essence and stir well
Step 11 . 9. Sift in low gluten powder and cocoa powder by times, and mix them with a silicone scraper first
Step 12 . 10. Knead it into a ball by hand, wrap it with fresh-keeping film and let it stand for a while
Step 13 . 11. At this time, take half of the vanilla dough and roll it into a rectangle about 1 cm thick (the other half of the vanilla dough is used for binding)
Step 14 . 12. Roll the chocolate dough into a rectangle with the same size and thickness of about 1 cm
Step 15 . 13. At this time, take half of the vanilla dough and roll it into a rectangle about 1 cm thick (the other half of the vanilla dough is used for binding)
Step 16 . 14. Put the chocolate dough on the vanilla dough brushed with egg liquid, press it slightly to make them bond tightly, and then put it in the freezer for half an hour until it becomes hard and can be cut
Step 17 . 15. Take it out after freezing and cut it into uniform strips
Step 18 . 16. Brush a long cross section with egg liquid as adhesive
Step 19 . 17. Put the cross section of another strip on the strip brushed with egg liquid, with the black on the top facing the yellow on the bottom, the yellow on the top facing the black on the bottom, and the color should be staggered
Step 20 . 18. Cushion fresh-keeping film on the table, take an appropriate amount of the remaining vanilla dough and put it in the middle, flatten it slightly, then cover it with a layer of fresh-keeping film, and roll it into rectangular pieces with a rolling pin
Step 21 . 19. Roll out and tear off the cling film on it, brush a layer of egg liquid (outside the formula), and put the two surfaces glued in front in the middle of the rectangular dough coated with egg liquid
Step 22 . 20. Wrap the dough, remove the excess dough, and then put it into the refrigerator for freezing for about 30 minutes until the dough is hard enough to cut
Step 23 . 21. Take out the frozen dough and cut it into 0.5cm thick pieces with a knife
Step 24 . 22. Cut it into pieces and put it in the baking pan with oil paper, put it into the oven preheated up and down for 180 degrees, bake it for about 12 minutes until the edge of the biscuit turns golden yellow, and then come out of the oven. After cooling, eat it, and seal it for storage
Step 25 . Done
Step 26 . ..
Step 27 . ...
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