Two-color checkerboard biscuits
Overview
This biscuit is the result of joint labor with my daughter. I learned the recipe from Mr. Junzhi and removed the essence. Although it took a lot of time, I still felt a strong sense of accomplishment when the biscuit came out of the oven. It is our love brand family biscuit
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Ingredients
Steps
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Weigh and prepare materials.
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After the butter has softened, add the powdered sugar and stir evenly without beating the butter.
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Add the eggs to the butter and mix well. It is better to add the eggs in two times (whisk until the first egg and butter are completely combined before adding the next time).
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No need to beat the butter, just mix it with the eggs completely.
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After sifting the low-gluten flour, pour it into the butter paste.
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Mix the flour and butter thoroughly to form a dough.
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To make chocolate dough, sift together cake flour and cocoa powder instead of cake flour. The steps are the same as the original dough
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If the two prepared doughs are too soft, you can put them in the refrigerator for half an hour until the dough becomes dry and easy to work with.
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Place the dough on the chopping board and roll it into a rectangle with a thickness of about 1CM. Roll the chocolate dough into a rectangle of the same size with a thickness of 1CM.
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Brush a layer of egg wash onto the chocolate dough to use as a binder.
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Cover the chocolate dough with the plain dough so that they stick together tightly. Place the dough in the freezer of the refrigerator and freeze for half an hour until firm.
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After the dough is frozen hard, cut it into 1cm wide strips, and brush the cross-section of the strips with egg liquid as an adhesive.
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Cover the other strip with the egg wash to form a checkerboard shape with staggered colors.
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Take another piece of plain dough and roll it into a sheet with a thickness of about 0.2CM.
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Brush egg wash on the dough sheet as an adhesive, and place the checker-shaped long strips of dough on the dough sheet.
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Wrap it up and remove any excess dough. Place in the freezer of the refrigerator and freeze for about 30 minutes.
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You can also omit steps 14-16, that is, omit the outermost layer of wrapped dough to make an exposed chess grid.
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Cut the frozen dough into small biscuits with a thickness of 0.5CM (this picture shows the dough wrapped in dough). Arrange the cut biscuits on a baking sheet, leaving a certain gap for each biscuit. Put the baking sheet into a preheated 180-degree oven and bake for about 12 minutes.
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Take out, cool and store in a sealed container.
