1. Put 10 grams of butter that has softened at room temperature, 20 grams of powdered sugar and 23 grams of water into a basin, and mix it with warm water.
2. Sift in 10 grams of cocoa powder and 50 grams of low powder.
3. Knead it into a smooth chocolate dough with your hands, seal it with plastic wrap and set it aside. Next, make the cheese dough.
4. In another basin, add 60 grams of butter, 1 gram of salt and 80 grams of powdered sugar. The same goes through warm water.
5. Put 100 grams of cream cheese in a basin and stir through warm water to form a particle-free cheese paste.
6. Then add the cheese paste to the whipped butter and mix well.
7. Sift in 200 grams of low powder.
8. Knead it into a smooth dough with your hands.
9. Take out the chocolate dough, spread it with plastic wrap and roll it into a large sheet with a rolling pin.
10. The cheese dough is also rolled into large slices.
11. Butt the two colored doughs together. Cut off the irregular corners.
12. The wet end is rolled up into a long column, wrapped in plastic wrap and placed in the refrigerator for half an hour until it is hard.
13. Take out the frozen biscuit dough and cut it into slices of equal thickness with a knife. Place in the baking dish. Preheat the oven to 170 degrees.
14. Put the biscuit dough in the middle of the oven and bake it for 15 to 18 minutes at 165 degrees.
15. Finished product.
Tips:I use a manual whisk for the whole process of this cookie.
The temperature of the oven depends on the temperature of the individual oven, and the oven temperature of each brand is different.
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