Bi-color Biscuit Rolls

Bi-color Biscuit Rolls

by Zero Zero Baking

4.6 (1)







The fragrance filled the house when it was baked, and it was amazing when it came out of the oven. The unsuspecting grandpa ate a piece of cake when it was hot. When it was cold, he knew it was a biscuit. It was crispy and crispy, with a hint of salty in the sweetness. Human desires can’t be done.

Bi-color Biscuit Rolls

1. Cut the butter into small pieces and soften it (you can poke your fingers gently), beat the eggs and set aside, put the low-gluten flour and almond flour in a sieve

Bi-color Biscuit Rolls recipe

2. Add the softened butter with fine sugar, first mix it manually with a whisk, and then beat it with an electric whisk. The volume becomes finer and the color becomes lighter.

Bi-color Biscuit Rolls recipe

3. Add the egg liquid in portions, each time you need to beat until the eggs and butter are mixed before adding again

Bi-color Biscuit Rolls recipe

4. It is like a paste after laying

Bi-color Biscuit Rolls recipe

5. Sift the powder into the sieve. If you can’t sieve, press it with a spoon and then sieve. If the almond powder is a little thicker and can’t pass the sieve, add it directly. This will not have much effect, but the taste will not be so delicate.

Bi-color Biscuit Rolls recipe

6. Use a spatula to mix well, turn up from the bottom and then press down. It is powdery at first, but it will become a dough after more mixing.

Bi-color Biscuit Rolls recipe

7. After mixing, knead it into a smooth dough with your hands. Divide the dough into two equal parts. Add cocoa powder to one part and knead it into cocoa dough.

Bi-color Biscuit Rolls recipe

8. After kneading, roll the two dough into two rectangles of the same size

Bi-color Biscuit Rolls recipe

9. Brush a layer of whole egg liquid on the white dough

Bi-color Biscuit Rolls recipe

10. Then put the cocoa dough on top of the white dough and roll it up. When rolling, the force must be even, and the rolling must be tight but not deformed

Bi-color Biscuit Rolls recipe

11. After the roll is finished, wrap it in plastic wrap and put it in the refrigerator until the dough roll becomes hard (you can leave it overnight)

Bi-color Biscuit Rolls recipe

12. The hardened dough roll is taken out and cut into 0.5cm thick slices with a knife, and the lower edge is slightly trimmed by hand (before cutting, turn on the oven and heat 170 degrees and lower the heat to 150 degrees to preheat)

Bi-color Biscuit Rolls recipe

13. Bake in the middle layer of the preheated oven for 20 minutes and take it out. After taking it out, it will not be crispy, but it will be crispy after cooling.

Bi-color Biscuit Rolls recipe


1. The butter must be softened well. If the butter is too hard, it will be difficult to beat, and it is easy to burn the electric whisk. If there is no heating in winter, you can use air conditioning, otherwise the softening will be too slow;
2. The dough roll must be put in the refrigerator to harden and then cut, otherwise the shape will not be so beautiful, especially the edges.


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