Cocoa Roll Shortbread

Name: Cocoa Roll Shortbread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 20g Egg white; 15g Almond powder; 2 teaspoons cocoa powder; 90g Light cream; 1/4 teaspoon Baking powder

by Thousands of Baidus

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Biscuit is the basic skill of baking. The production process of biscuits is very simple, the ingredients are ever-changing, the shape is varied, it takes less time and is easy to succeed. Cocoa core shortbread, both beautiful and simple! Friends who like it, come and do it with me~~

Ingredients

180g Low-gluten Flour
20g Egg White
15g Almond Powder
2 teaspoons Cocoa Powder
90g Light Cream
1/4 teaspoon Baking Powder

Cocoa Roll Shortbread

1. After the unsalted butter is softened, add sugar and beat well, add egg whites in three times, beat until fully dissolved

2. Add the sifted flour and grab it with your hands to form a uniform dough

3. Divide the dough into 2 portions, add cocoa powder to one portion, and knead into cocoa dough

4. Roll the 2 pieces of dough into rectangular pieces of the same size, stack them together, roll them up, and gently roll them on the table into a beautiful cylindrical shape. Put in cling film, refrigerate and shape, about 2 hours

5. Cut the dough into uniformly thick round slices