Checker Biscuits

Checker Biscuits

1. Add 60g powdered sugar to 80g butter and beat as shown in the figure

2. Add 25g of egg liquid and continue to beat evenly.

3. Fully fuse the egg and butter

4. Sift in 150g low-gluten flour and vanilla extract.

5. Knead it into a smooth dough and wrap it with insurance film for later use.

6. The remaining 60g of powdered sugar, 80g of butter, and 25g of egg liquid are also mixed and beaten. Finally, sift 130g low-gluten flour, 20g cocoa powder and almond flavor.

7. Knead into smooth cocoa dough

8. Roll the vanilla dough and cocoa dough into a rectangle with a thickness of about 1 cm

9. Brush the cocoa dough with egg liquid as a binder.

10. Cover the vanilla-flavored noodles on the cocoa noodles to bond. Wrap it in plastic wrap and put it in the refrigerator for half an hour until it hardens

11. Cut the frozen noodles into 1cm wide strips, brush them with egg wash, and glue them together into a checkered pattern with interlaced colors.

12. If you want to make a layer of bread outside, you can increase the material of the vanilla-flavored dough by 50%. Take a piece of vanilla-flavored dough and roll it into a 0.2cm sheet

13. Brush with egg wash as a binder.

14. Place the chess-shaped dough on top and wrap it. Wrap in plastic wrap and put it in the refrigerator for half an hour

15. Cut the frozen dough into 5mm thick biscuits, and put them in a baking tray lined with greased paper. Preheat the oven to 170 degrees and bake for about 10 minutes.

Tips:

1. The temperature and time of the oven can be adjusted according to your own situation;

2. Ingredients for vanilla-flavored dough wrapped in noodles: 75g low-gluten flour, 40g butter, 30g powdered sugar, 13g egg liquid, 1g vanilla extract;