1. The butter is softened at room temperature until the spatula can be easily pulled off, and powdered sugar is added.
2. Stir evenly with a spatula.
3. Add the whole egg liquid in two batches. The whole egg liquid must be at room temperature. Do not use refrigerated ones, which will cause the butter and the egg liquid to separate from oil and water. Each time you add the whole egg liquid, stir it evenly and then add the next time. You don't need to whip it, just stir it by hand.
4. Add the sifted low-gluten flour, mix well with a spatula until the dry powder is invisible, then put on disposable gloves and knead it into a smooth dough with your hands. The steps of cocoa powder dough are the same as the original flavor, except that when adding the flour, the cocoa powder and the flour are sifted into the butter together. Here I will explain it in text without repeating the steps.
5. After the two pieces of dough are kneaded, put them into small fresh-keeping bags and use a rolling pin to roll them into rectangular pieces of 1 cm thick.
6. Tear the fresh-keeping bag, brush one piece of dough with egg mixture, and cover the other piece on the dough with egg mixture. Wrap it in plastic wrap and put it in the refrigerator for 40 minutes.
7. Divide them with a ruler, each one centimeter wide.
8. After taking out the frozen noodles, cut them into strips one centimeter wide.
9. The same is brushing the egg liquid, staggering the two, and sticking them together.
10. All sticky.
11. Preheat the oven at 170 degrees for 10 minutes, and cut the sticky biscuit sticks into 1 cm thick biscuit pieces.
12. Place it on the baking tray with a certain gap in the middle, put it in the oven and bake at 170 degrees for 15 minutes.
13. After being released from the oven and cooled, it is put into a sealed jar, which is especially crisp.
Tips:The dough is a little sticky when it is just kneaded into a ball, it doesn't matter, it is easy to cut after putting it in the refrigerator.
