Four-color Checker Biscuits

Four-color Checker Biscuits

1. To make vanilla dough: mix butter that has been softened at room temperature and sieved powdered sugar with a rubber spatula until there is no dry powder, and then beat evenly with an electric whisk

2. Mix the whole egg liquid and vanilla extract, add it to step 1 in 3 times, and beat evenly with an electric whisk

3. Sift the low-gluten flour and add it to step 2, stir until there is no dry powder

4. Serve vanilla dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes

5. Make the chocolate dough in the same way, wrap it in plastic wrap and put it in the refrigerator for 30 minutes

6. In the same way, make the red curved dough, wrap it with plastic wrap and put it in the refrigerator for 30 minutes

7. Make the matcha dough in the same way, wrap it in plastic wrap and put it in the refrigerator for 30 minutes

8. Take it out and roll it to a thickness of 1 cm. Divide 100 grams of the vanilla dough into the refrigerator.

9. Brush the vanilla dough with a layer of whole egg liquid, and cover with the red curved dough

10. Closely fits both

11. In the same way, fit the matcha and chocolate dough, put it in a fresh-keeping bag, put it in the refrigerator for 30 minutes, and freeze hard

12. Cut into 1 cm wide strips

13. Brush a layer of egg liquid on the vanilla and red curved dough

14. Cover with matcha chocolate dough (vanilla corresponds to chocolate, red yeast rice corresponds to matcha)

15. Roll out the separated vanilla dough to a thickness of 2 mm and brush with a layer of egg wash

16. Pack the four-color dough, cut into 1 cm block biscuits, spread the whole on the baking tray; preheat the oven for 15 minutes in advance, 170 degrees, upper and lower fire, middle layer, bake 12-15 minutes