# Fourth Baking Contest and is Love to Eat Festival# Two-color Biscuits
1.
Take 40g of edible oil, 30g of egg liquid, and 10g of sugar into the container, and beat it with a whisk
2.
Pour in the cocoa powder and stir evenly, sift 130g low-gluten flour into the chocolate custard, and stir up and down with a spatula to make the batter even
3.
Take another 30g edible oil, 10g egg liquid, 30g watermelon juice and mix well
4.
Sift 200g low-gluten flour into the watermelon egg mixture and mix up and down with a spatula
5.
Put the chocolate dough and watermelon juice dough into two fresh-keeping bags or wrap them with insurance film, and put them in the refrigerator compartment
6.
Thirty minutes later, take out the two doughs and roll them into large rectangular slices. Put the chocolate noodles on the watermelon noodles, roll them up from one end, and roll them into a cylindrical shape (the oven can be preheated at 190 degree)
7.
Cut the dough roll into round pieces of roughly the same thickness, and place them in a baking tray lined with tin foil. After the oven is preheated, put the baking tray into the oven and bake for 15-17 minutes.
