1. (White dough) The butter is softened in advance, and the powdered sugar is sifted and put in a basin with the butter and salt.
2. Beat until slightly.
3. Slowly add the whipped cream in portions, and beat well evenly.
4. Sift in low-gluten flour, mix into dough, set aside.
5. (Cocoa dough) Put butter, sifted powdered sugar, and salt in a basin, and beat until slightly hairy.
6. Slowly add the beaten eggs in portions and beat them evenly.
7. Sift in cocoa powder and low-gluten flour, mix into a dough, and be careful not to become gluten.
8. Wrap the white dough and cocoa dough with plastic wrap and put them in the refrigerator for 30 minutes.
9. Take out the two pieces of dough after refrigeration, and divide each into 2 equal portions.
10. Use plastic wrap to help roll out the dough, a total of 4 pieces, each piece is rolled into a square dough of the same size.
11. Cover the rolled dough wrapper with plastic wrap and refrigerate for 30 minutes.
12. Take out the refrigerated dough and brush the surface of one of the original color dough with egg liquid.
13. Put another piece of cocoa dough on the surface of the original color bread to make it stick together, leaving two pieces in the same way.
14. Cover the superimposed dough with plastic wrap and use a rolling pin to roll it into a dough with a thickness of 0.5 cm.
15. Wrap in plastic wrap and refrigerate for about 1 hour to make the dough soft and hard.
16. Take it out and cut it into strips with a width of about 0.5-0.8cm with a knife. Put it into the oven, heat up and down, 160 degrees, 15 minutes, turn 120 degrees, 15 minutes.
Tips:1. The butter must be softened in advance.
2. The powdered sugar cannot be replaced with granulated sugar and soft white sugar.
3. The flour must be sieved.
4. The dough must be refrigerated because it is too crisp and difficult to handle.
5. Be gentle when you take it, especially before it is baked, it is easy to break.
