1.
Original color dough: soften the butter, add powdered sugar, and mix well.
2. Add egg liquid three times and mix well.
3.
Add the sieved low powder, mix well and form a dough.
4.
Cocoa dough: soften the butter, add powdered sugar, and mix well.
5.
Add egg liquid three times and mix well.
6. Add the sieved low-flour and cocoa powder, and mix into a dough.
7. Put the two kinds of dough into a non-stick baking pan, spread a little cornstarch, roll into a dough sheet, cover with plastic wrap, and refrigerate for 30 minutes
8. After taking out the dough sheet, use a rolling pin to roll it into a 2mm thick, 25*23 long dough sheet.
9.
After overlapping, roll it up with the help of plastic wrap.
10. Put it in a biscuit mold and freeze in the refrigerator for 1 hour.
11. Cut into 2mm thick pieces.
12.
Line up in a non-stick bakeware.
13.
Put it into the preheated 180 degree oven, the second level, about 25 minutes.
Tips:1. The baking temperature and time depend on the temper of your own oven.
2. Cocoa can also be replaced with matcha, coffee powder, etc.
3. If the weather is too hot, it is recommended to refrigerate and harden the dough first.
