1. Beat the butter at room temperature with a whisk until fluffy
2. Add sugar and continue whisking until well mixed
3. Add milk and continue to beat until fluffy and delicate
4. Here, add 78g of flour and slowly knead it into a soft dough. Add flour slowly and continue as necessary. At this time the dough is soft and slightly sticky.
5. Divide into two parts. The weight of the two doughs is measured by yourself. The one that likes more milk is one big and the other is small, and the one that likes evenness is the same.
6. Add cocoa powder to one dough, and add remaining flour to one dough and knead well.
7. The two doughs are kneaded into a strip, and then softened to each other. You don't need to knead evenly, just mix them randomly. Then wrap it in the refrigerator and freeze it for a while. It’s fine when it’s harder. It doesn’t need to be too hard or too soft.
8. Cut into even slices of 4 cm thick and put them in the oven. The temperature I used was 130° for 20 minutes, then 130° for 10 minutes. Everyone depends on your oven, and it’s good to bake it until it's slightly discolored and hard.
Tips:Making biscuits is casual. Different flours, ovens, and butter have different characteristics, and you need to slowly experience and practice by yourself.
