1. The butter is softened, add powdered sugar, and beat until the butter becomes lighter and fluffy.
2. Add the egg liquid in 2 times, stir well after each addition, and then add the next time.
3. Sift in low-gluten flour.
4. Grab the dough evenly and divide the dough into 2 equal parts.
5. For one portion, add cocoa powder and stir well.
6. Put the two pieces of dough into a fresh-keeping bag and roll them into pieces with a thickness of about 1 cm. Put it in the refrigerator and freeze for about 10 minutes.
7. Take out the frozen noodles and brush a little egg liquid on the original noodles.
8. Cover with cocoa noodles and press tightly.
9. Cut the dough into 4 strips, brush the surface with egg wash, stagger the original flavor and cocoa flavor and stick them together.
10. Finally, brush the egg liquid on the surface of the noodles in step 9, stagger the original flavor and cocoa flavor and stick them together, arrange the shape, wrap it in plastic wrap, and freeze it in the refrigerator for about 30 minutes.
11. Take out the frozen dough and cut into slices about 5mm thick.
12. Open at intervals into a baking pan lined with greased paper.
13. Put it in the preheated oven, heat up and down, middle level, 170°, bake for about 15 minutes.
Tips:The roasting time and temperature are adjusted appropriately according to your own oven.
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