Black Cheese Biscuits

Black Cheese Biscuits

1. First make the chocolate pastry. After the butter is softened, add water, powdered sugar, sifted low-gluten flour and cocoa powder. Knead into a very soft and smooth dough. Let stand for 15 minutes. Then make the cheese dough. Put the softened butter, cream cheese, powdered sugar, and salt in a bowl, and beat with a whisk until the butter and cream cheese are completely mixed together and become smooth. Whipped until it is smooth and particle-free as shown in the figure. Sift in low-gluten flour. Use a spatula to mix well, so that the flour and butter cheese are completely mixed to form a dough (or directly knead it by hand to form a dough). Sprinkle some dry flour on the chopping board to prevent sticking. Roll out the chocolate dough into a thin square dough sheet

2. Brush a thin layer of water on the chocolate dough. Roll out the cheese dough into a similar size shape and spread it on the chocolate dough brushed with water. When necessary, use a rolling pin to roll out the bonded two-layered crust to make it thinner (the thinner the chocolate crust, the finer the black lines will be). Cut off the irregular parts around the dough to make it into a regular square. Roll up the dough tightly from one end to the other

3. Place the rolled dough in the freezer compartment of the refrigerator and freeze for about half an hour until it becomes firm enough. Cut the frozen dough into 0.8cm thick slices with a knife. Place the cut cookie dough on a baking sheet lined with greased paper, with the cut side facing up. Put the baking pan into the middle layer of the preheated oven that is heated to 170°C and lowered to 160°C (Changdi CKTF-30GS is used in this recipe). Bake for about 20 minutes, until the surface is slightly golden and ready to go out of the oven. If your oven does not have the independent temperature control function of the upper and lower fire, you can set the upper and lower fire to 165℃, and put the baking tray on top

Tips:

1. This biscuit rolls out the chocolate dough very thin so that after the dough is rolled up, the cut cross section of the chocolate dough shows very fine stripes. When we make the chocolate dough, we must ensure that the kneaded chocolate dough is very soft and smooth, and has sufficient moisture. If the dough is too dry, it will easily crack when rolled and rolled. Please adjust the amount of water in the dough as appropriate according to the actual situation;
2. Don't freeze the dough for too long, otherwise it will be too hard and easy to crack when it is cut. If it freezes for too long and the dough becomes too hard, please let it stand at room temperature for a while before cutting;
3. The moisture content of this cookie dough is relatively high, so the baking temperature is lower than ordinary biscuits, and the time is correspondingly longer to ensure that the moisture in the dough can be dried. After the biscuits are baked, they have a hard and crunchy texture. If the baked biscuits taste soft, it means that they have not been baked enough. Put them back in the oven and bake them for a while.