Homemade Chess Biscuits
1.
Prepare raw butter, low powder and white sugar.
2.
First soften the butter and beat to a light color, add sugar and then beat.
3.
Add the sugar to the butter twice and beat well.
4.
Add egg liquid.
5.
Beat to a uniform state.
6.
Sift in low powder.
7.
Stir the low powder evenly and knead gently with your hands.
8.
Because I need 4 colors (optional), I divide the reconciled dough into 4 portions.
9.
Mix the dough into 4 colors and relax for 15 minutes.
10.
Roll out 4 colored doughs into rectangular shapes, put them in the refrigerator for half an hour and take them out. Cut them apart and place them into your favorite squares. Wrap them with film and put them in the freezer layer of the refrigerator. (Have a certain hardness) easier to slice.
11.
The cut checkerboard biscuit blanks are placed on the baking tray.
12.
The beautiful homemade biscuits (the biscuits made a few days ago are not enough) are very eye-catching.
13.
Haha, I took a few more pictures.
14.
Only the dough is soft and hard to form.
15.
Preheat the oven up and down at 170 degrees for 10 minutes, then put the baking tray in the middle of the oven, adjust the upper tube to 180 degrees, and bake the lower tube at 170 degrees for 20 minutes (according to your own oven).
16.
Do you really want to taste the homemade checkered biscuits baked out of the oven?
17.
Put the biscuits in the biscuit box and take them as you go.
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