Ruyi Cookies
Overview
Happy New Year and all the best! Make a wishful cookie. It’s still a two-color biscuit, and it’s still the same recipe, but it makes a different picture. To be honest, the process is very beautiful! Watching the dough turn into small biscuits, watching the girl enjoying it, I love it so much. Recipe: 90 grams of unsalted butter, 65 grams of egg liquid, 20 grams of cake flour, 180 grams of almond flour, 15 grams of unsweetened cocoa powder, one teaspoon of method:
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Ingredients
Steps
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Take 90 grams of cream, divide and soften. Because I have been making a lot of biscuits recently, the butter is in a softened state, so I cut it out directly into 90 grams
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Add the sugar and mix with an electric mixer until fluffy. Add the egg liquid in portions and beat evenly.
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Weigh the almond meal and flour and mix.
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Add to the whipped cream.
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Mix well. Form into a ball with dough.
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Divide the dough into two parts and add cocoa powder to one part.
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Wrap both pieces of dough in plastic wrap or oil paper and refrigerate for an hour.
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After taking out the dough, add oil paper on top and bottom, and roll it out into large pieces.
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Roll out the two pieces of dough into approximately the same size.
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Stack the two pieces of dough together and trim off the edges.
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Roll up from both sides.
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Wrap it in oil paper. You can shape it firmly when wrapping it to avoid rolling it too loosely.
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Chill in the refrigerator for more than an hour. Remove the slices.
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Arrange slightly and place on baking sheet. Preheat the oven in advance to 180 degrees.
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The middle level is 180 degrees for about 12 minutes.
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Just take it out of the oven and let it cool before you enjoy it. Biscuits that cannot be eaten at once should be stored in a sealed container to avoid moisture.
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Finished product
