1. Cut butter into cubes and soften it, then add powdered sugar
2. Beat with an electric whisk until puffed, add egg liquid after puffing
3. Beat again until the color becomes lighter and creamy
4. Weigh the beaten butter and divide it into two equal parts
5. In the two butter basins, sift 180 grams of low-gluten flour in one basin, and sift 180 grams of low-gluten flour and 5 grams of cocoa powder in the other. A little bit of salt. If you don’t like to eat it with a little salty taste, don’t add it. If you are afraid that the cocoa taste is too bitter, you can add some powdered sugar to the cocoa-flavored basin in this step.
6. Mix the flour and butter in the two basins evenly until there is no dry powder, then take it out and shape it into a block with a thickness of 1-1.5cm. Sprinkle a little cornstarch on the countertop to prevent sticking.
7. After the two doughs are shaped, brush a thin layer of egg liquid in the middle
8. Fold the two doughs together, wrap them in plastic wrap, gently compress them and put them in the refrigerator until hard
9. After refrigerating, take out and cut into 1 cm thick strips
10. Take two long strips, cut side up, stagger and stack them together, brush with egg liquid in the middle, wrap them in the refrigerator and refrigerate for half an hour
11. Take out and cut into 0.5cm thick slices, there will be a chess grid
12. Put it in the baking tray and put it in the preheated oven at 175 degrees, and bake it for 15-18 minutes. The surface is slightly colored. Increase or decrease the time according to the thickness of the biscuits.
