#aca Fourth Session Baking Contest# Making Pornographic Three-color Swirling Biscuits

Name: #aca Fourth Session Baking Contest# Making Pornographic Three-color Swirling Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 42g butter; 35g Caster sugar; 15g egg; 2g cocoa powder; 1g Instant coffee powder; 1/5 teaspoon Egg liquid; 1/4 teaspoon water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

In fact, I thought about leopard-print biscuits at first, but leopard-print is more troublesome, and I never liked leopard-print, and my determination was not fully established, so I was quickly dispelled.
Still this three-color swirl, the same material, the same three-color dough, it is easier for people to put into action, and the result is the same beautiful.
I thought it should be the darkest coffee color, but I didn't think about it, but the cocoa powder took the upper hand. Even if a little coffee powder was added later, it couldn't catch up with the cocoa, but it left scattered coffee particles in the dough. It doesn't matter, the colors are arranged from lighter to darker, not necessarily by taste.
Three-color vortex, this spiral circle looks more pleasing than leopard print. What taste? . . High praise. . . "

Ingredients

75g Low-gluten Flour
42g Butter
35g Caster Sugar
15g Egg
2g Cocoa Powder
1g Instant Coffee Powder
1/5 teaspoon Egg Liquid
1/4 teaspoon Water

#aca Fourth Session Baking Contest# Making Pornographic Three-color Swirling Biscuits

1. Ingredients: 75 grams of low-gluten flour, 42 grams of butter, 35 grams of caster sugar, 15 grams of eggs, 2 grams of cocoa powder, 1 gram of instant coffee powder, 1/2 teaspoon of egg liquid, 1/4 teaspoon of water

#aca Fourth Session Baking Contest# Making Pornographic Three-color Swirling Biscuits recipe

2. The butter is softened, add fine sugar, and beat.

3. Add the eggs in two portions and beat them evenly.

4. Sift in low-gluten flour,

5. Mix into a uniform batter.

6. Divide into three equal parts.

7. Add the cocoa powder to the egg mixture, mix well,

8. Pour into a portion of dough,

9. Mix into a uniform cocoa dough.

10. The coffee powder dissolves into the water,

11. Pour into another original dough,

12. Mix into coffee dough.

13. Roll the coffee dough into a square dough sheet.

14. The cocoa dough is also rolled into a square of equal size.

15. Stack the light coffee dough on top of the dark cocoa dough.

16. Then roll the original dough into a square of the same size,

17. Stack it on top of the light-colored coffee dough, then roll it out a little and press it tightly.

18. Roll up carefully,

19. Into a cylinder, put in the refrigerator and refrigerate until hard.

20. Take it out and cut into slices about 7 mm thick,

21. Place in the baking tray,

22. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 15 minutes.

23. The plain dough is slightly golden, out of the oven and let cool.

Tips:
The rolled dough can also be frozen in the refrigerator for about 30 minutes, and the dough will be taken out after it has hardened. But it should not be frozen too hard, otherwise it will not be easy to slice.
The baking time and firepower need to be adjusted according to the actual situation.