Mocha Biscuits

Mocha Biscuits

1. After the butter is softened, add salt and fine sugar, and beat with a whisk until the volume is puffy and the color becomes lighter. Add the beaten whole egg liquid in 3 times and beat evenly with a whisk

2. Beat each time until the egg and butter are completely fused before adding the next time. The butter after adding the eggs should be smooth and light, and there should be no separation of oil and eggs. Sift low-gluten flour into the whipped butter

3. Stir it with a rubber spatula to completely mix the flour and butter to form a moist dough. Divide the dough into two equal parts and put them in different bowls

4. Add 1 teaspoon of pure instant coffee powder to 1 teaspoon of hot water and stir until it dissolves and becomes coffee liquid. Add the coffee liquid to 1 part of the dough. Use a rubber spatula to mix while pressing to make the coffee liquid and batter completely mix and become a coffee-colored dough

5. On the other hand, cut the dark chocolate into small pieces, heat in water and stir constantly until the dark chocolate melts into a liquid state when heated. Add the melted dark chocolate to the other dough. Also use a rubber spatula to mix while pressing to make the chocolate and dough completely mix and become a chocolate-colored dough

6. In this way, a coffee dough and a chocolate dough were obtained. Put the coffee dough on the fresh-keeping bag and roll it out into a rectangle with a rolling pin (because the dough is very soft, the cushion fresh-keeping bag can easily pick up the dough)

7. Put the chocolate dough on the fresh-keeping bag and roll it out into a rectangle about the size of the coffee dough. Brush a layer of whole egg liquid on the surface of the dough as a binder. Lift the coffee dough together with the fresh-keeping bag and buckle it upside down on the chocolate dough to make the two tightly bonded. Tear off the fresh-keeping bag on the back of the coffee dough

8. Roll up the dough as shown in the picture. Wrap the rolled dough in a fresh-keeping bag, put it in the refrigerator for more than half an hour, until the dough becomes firm

9. Cut the frozen dough into 0.3cm thick slices with a knife. Place the cut dough on the baking tray, leaving enough space between each dough. Put the baking tray into the middle layer of the preheated oven at 180℃, and bake for about 15 minutes, until the brown part becomes slightly darker and ready to go out.

Tips:

1. The process of biscuits shaping is very simple. This shaping method was also introduced in my previous blog post "Basic Biscuit Shaping". Although simple, it is not easy to get a beautiful shape. Roll the dough of the two colors to the same size, and roll it into a square as much as possible, and roll it as tight as possible;
2. The coffee dough is relatively soft. If the room temperature is high and it is difficult to handle, you can put the dough in the refrigerator for a while until it becomes harder. On the contrary, after mixing the chocolate dough, it is easy to dry and harden. If it cracks when it becomes too hard, you can press your palm on the dough and let the temperature of your hand make the dough soft.