Small Checker Biscuits

Small Checker Biscuits

1. Vanilla dough material

2. Chocolate dough material

3. step.01: Make the vanilla dough first, then mix the naturally softened butter and powdered sugar together and beat evenly, no need to beat

4. step.02: Add the beaten eggs and continue to beat them evenly

5. step.03: Continue to add vanilla extract and beat evenly

6. step.04: Sift the low-gluten powder in stages and mix with a silicone spatula

7. step.05: Knead with hands to form a ball, wrap it with plastic wrap and let it stand for a while

8. step.06: Then make the chocolate dough, the same natural softened butter and powdered sugar are mixed together evenly, no need to beat

9. step.07: Add the beaten eggs and continue to beat them evenly

10. step.08: Continue to add vanilla extract and beat evenly

11. step.09: Sift in the low-gluten flour and cocoa powder in stages, and stir first with a silicone spatula

12. step.10: Then knead it with your hands to form a dough, wrap it in plastic wrap and let it stand

13. step.11: At this time, take half of the vanilla dough and roll it into a rectangle with a thickness of about 1 cm (the other half of the vanilla dough is used for wrapping)

14. step.12: Roll out the chocolate dough into a rectangle with the same size and thickness of about 1 cm

15. step.13: Brush a layer of egg liquid on the vanilla noodles (egg liquid outside the formula)

16. step.14: Put the chocolate noodles on the vanilla noodles brushed with egg jelly, press it a little to make them adhere tightly, and put them in the freezer for half an hour until they are hard and cuttable.

17. step.15: Take it out after freezing and cut into even strips

18. step.16: Brush a long cross-section surface with egg liquid as a binder

19. step.17: Put the cross section of another long strip on the strip with egg wash, the black on the top faces the yellow side on the bottom, the yellow side on the top faces the black side on the bottom, and the color should be wrong and open

20. step.18: Put a layer of plastic wrap on the table again, take an appropriate amount of the remaining vanilla dough and place it in the middle and squeeze it slightly, then cover with a layer of plastic wrap, and roll out a rectangular dough sheet with a rolling pin

21. step.19: Roll out and tear off the plastic wrap on the top, brush a layer of egg liquid (outside of the formula weight), and put the two pasted sides in the middle of the rectangular dough that has been brushed with egg liquid

22. step.20: Wrap the dough, remove the excess noodles, put it in the refrigerator and freeze for about 30 minutes until the dough is frozen and hard enough to cut

23. step.21: Take out the frozen dough and cut it into 0.5 cm thick noodles with a knife

24. step.22: Cut a distance and place it in a baking tray covered with greased paper, and put it in a preheated oven at 180 degrees, and bake it for about 12 minutes until the edge of the biscuit turns golden brown and it can be out of the oven. Eat, sealed and preserved