Butterfly-shaped Biscuits
1.
Original dough: 150 grams of low-gluten flour, 75 grams of butter, 60 grams of powdered sugar, 30 grams of egg liquid. Cocoa dough: 135 grams of low-gluten flour, 75 grams of butter, 60 grams of powdered sugar, 30 grams of egg liquid, 15 grams of cocoa powder. Accessories: appropriate amount of egg liquid.
2.
Cut the butter into small pieces and soften.
3.
Add the softened butter to the powdered sugar and mix it with a whisk without whisking.
4.
Add the egg liquid in two batches.
5.
Mix well with a hand whisk, and do not need to beat.
6.
Sift in the low-gluten flour, mix the flour and butter with your hands to form a dough.
7.
Cocoa dough is the same way as raw dough.
8.
Prepare two pieces of plastic wrap. Put the original color dough in the middle of two pieces of plastic wrap, dry it into thin slices, cut off the extra corners, and form a regular rectangle.
9.
Then brush a layer of egg liquid on the plain noodles.
10.
Roll the cocoa dough into the same size as the original color dough, and place the cocoa noodles on the original color dough.
11.
Roll up from both ends to the middle. Then put it in the freezer compartment of the refrigerator, freeze 30 and put it on until it is stiff.
12.
Take it out and cut into slices about 0.3cm thick,
13.
Place in the baking tray.
14.
Preheat the oven at 80 degrees for 5 minutes, in the middle layer, fire up and down, and bake for about 15 minutes. Observe at any time to see the original color biscuits colored.
15.
Finished picture.
Tips:
A very basic delicious biscuit, the point is that it must be frozen in the refrigerator before slicing.
