Cat's Claw Biscuits
1.
After the butter is softened, add the powdered sugar and beat with a whisk until the color becomes lighter and the volume becomes larger. Add the egg liquid in 4-5 times. After each addition, it should be fully beaten and evenly added again.
2.
Sift in 100 grams of low-gluten flour and baking powder and mix by hand to form a slightly firm dough
3.
Take 1/3 of the dough into another container, sift in the cocoa powder, knead it into cocoa dough
4.
Sift the remaining 30 grams of low-gluten flour into the other 2/3 of the dough, add slowly, and knead it into a dough with the same hardness as the cocoa dough
5.
First take out 1/3 of the white dough, and divide the remaining 2/3 into thirds. The cocoa dough is also divided into 4 portions according to this ratio
6.
Knead the 4 divided white dough rounds and flatten them into small 0.3cm round pieces; knead the 4 divided cocoa dough into small strips, the length should match the diameter of the noodles; the large noodles are thicker. Cocoa noodles, small noodles with 3 thin cocoa noodles
7.
Roll up the cocoa noodles with the noodles, rub them gently and shape them with your hands, so that the noodles will completely roll the cocoa noodles; put the three thin noodles together, glue them to the thicker noodles, and press them slightly to make 4 Noodle rolls stick tightly together
8.
Use a knife to cut the shaped noodles into 0.5cm thick slices, preheat 160 degrees, and the middle layer for about 20 minutes
