Marble Cookies
1.
1. Prepare all materials.
2.
2. Weigh all raw materials. Remove the butter in advance and soften at room temperature.
3.
3. The butter that has been softened at room temperature can be easily poke a small hole with your fingers. Put the softened butter in an egg beater and beat until the butter is fluffy.
4.
4. Add powdered sugar. It is not recommended to use granulated sugar instead of powdered sugar in this step, as it is more difficult to melt and affect the shape of the finished product.
5.
5. Use a spatula to mix the powdered sugar and butter evenly, then use an electric whisk to beat. Prevent the powdered sugar from splashing when it is sent.
6.
6. Beat the electric whisk until the butter is fluffy and white.
7.
7. Add milk and beat until the milk is fully absorbed by the butter.
8.
8. Sift in low powder. The formula uses wheat flour for Arowana pastry, 100% imported wheat, low gluten, delicate and soft taste, melts in the mouth, making cookies easy to shape.
9.
9. Mix the butter and flour by cutting and mixing, do not over-mix to avoid gluten.
10.
10. Divide the mixed dough into two portions.
11.
11. Add cocoa powder to one part and mix well.
12.
12. Knead the two colors of dough into strips.
13.
13. Mix the two colors of dough Niu Jin. Do not over-mix, avoid over-mixing of colors and blurring of the finished ring pattern. Put it in the refrigerator for one hour. It can be taken out and shaped after being frozen in the middle of the process and kneaded into a smooth cylindrical shape.
14.
14. Take out the frozen dough. Cut into 0.3cm thick cookie blanks.
15.
15. Arrange evenly in a baking pan covered with tarp.
16.
16. Preheat the oven in advance, fire up and down at 180 degrees, and bake for 15 minutes.
17.
17. Take out and let cool.
18.
18. The delicious marble cookies are ready!
19.
19. Take a closer look, the texture of each piece is really different~
Tips:
When mixing the butter and flour, be sure not to over-mix to avoid gluten. The cookies made after the tendons are not so crispy. Mix the butter and flour until the dry powder is no longer visible.
