Leopard Biscuit

Leopard Biscuit

1. The butter is softened and beaten with a whisk until the color is whitish.

2. After the milk is heated, add white sugar and stir until the sugar melts.

3. Add the cooled milk sugar to the butter in batches, whipping fully each time, break up the eggs, and add them to the butter paste in batches.

4. Sift in low powder and stir evenly.

5. Separate 40 batter from the butter paste and add carbon black cocoa powder, 40 g of the batter add instant coffee powder, stir them separately, wrap them in plastic wrap and put them in the refrigerator for 20 minutes.

6. After refrigerating, take out the two colored doughs and knead them into 5 to 6 long strips respectively.

7. The black one is squashed, and the brown one is wrapped. Don't be too regular.

8. Then wrap the butter with the colored ones, press all of them together, cut them in the middle, stack them together, wrap them in plastic wrap and let them freeze in the refrigerator for 30 minutes.

9. After freezing, slice into the baking tray.

10. Bake in the oven at 160 degrees for 15 minutes. The specific temperature should be adjusted according to the temper of the oven.

Tips:

1. When rolling the dough into strips, be sure not to be too regular
2. If you like less patterns, you can omit the step of cutting off from the middle after pressing them together.
3. The amount of carbon black cocoa powder and instant coffee powder added can be adjusted according to the color
4. Not very sweet, you can increase the amount of sugar if you like sweetness