Snail Biscuits

Snail Biscuits

1. First divide 140 grams of low-gluten flour into two portions and sieve, one portion is 90 grams and one portion is 50 grams. The 50g portion is mixed with cocoa powder and sieved for later use

2. After the butter has softened at room temperature, pour in powdered sugar and salt, and stir a little with a whisk to prevent the powder from splashing when it will be whipped

3. After that, use a whisk to beat it for a while.

4. Add 35 grams of whole egg liquid in three times, and stir evenly each time to prevent separation of egg oil

5. This is how it looks when all the egg mixture is added in and stirred

6. Take out about 110 grams of butter mixture

7. Sift in 90 grams of low-gluten flour just weighed in, then stir with a spatula until there is no dry powder

8. Then pour it into a fresh-keeping bag, roll it into dough, and freeze it in the refrigerator for about 10 minutes. Because the room temperature is high in summer, the dough is easy to soften and cannot be rolled into a sheet.

9. Sift 50 grams of low-flour and cocoa powder into the remaining butter mixture, mix it evenly and pour it into a fresh-keeping bag to form a dough

10. Put it in the refrigerator and freeze for about 10 minutes

11. Roll out the frozen yellow dough first, take out about 120 grams, and roll it into a square-like dough piece through the fresh-keeping bag. Put the remaining dough into the fresh-keeping layer of the refrigerator for later use

12. Then take out the frozen cocoa dough and roll it into a square dough about the same size as the yellow dough

13. This is how the two dough pieces are rolled out, because the two dough pieces will be glued together later, so the dough pieces need to have a certain degree of hardness and not be too soft. So you can put the two dough pieces in the refrigerator for a few minutes first, and wait for them to harden before taking them out. Next step

14. The cocoa-flavored dough should be placed underneath, so first use scissors to tear open the fresh-keeping bag on the surface of the cocoa noodles, leaving only the fresh-keeping bag at the bottom. Then tear open the fresh-keeping bag on the surface of the yellow dough, leaving only the bottom. Then brush a layer of egg liquid on the surface of the cocoa dough, then put the yellow dough with the fresh-keeping bag side up, and stick the exposed side on the cocoa dough, and then tear off the fresh-keeping bag on the surface of the yellow dough.

15. If the size of your two dough sheets is very different, you can use a knife to trim the four sides of the two-color dough sheet and then roll it. I just rolled it up directly, with the help of the fresh-keeping bag at the bottom of the cocoa noodles, roll it up from top to bottom

16. This is a rolled look, and the surface is covered with the fresh-keeping bag at the bottom of the cocoa noodles just now. Then put the dough rolls in the refrigerator and freeze for more than an hour. It must be frozen hard.

17. Take out the frozen dough roll and cut it into dough pieces about 0.8cm. This is the shell of the snail.

18. The yellow dough that was put in the fresh-keeping layer of the refrigerator just now was divided into several small portions, then rubbed into the snail's body by hand, glued to the snail's shell one by one, and placed it on the baking pan covered with greased paper.

19. Preheat the oven to 170 degrees, then put it on the middle layer and heat it up and down for 15 minutes. Be careful not to burn it, the snails will not look good

20. When the biscuits cool down, use the melted chocolate to draw the snail's eyes and mouth. I put the chocolate in the piping bag to melt, then cut a small mouth and use it as a piping pen

Tips:

Two long words:
1. The method of this biscuit is very simple, but because the weather is too hot now, the dough is easy to become soft and difficult to handle. So before rolling and gluing, I freeze the dough for a while. You can flexibly adjust according to your own operating environment
2. The rolled snail shell noodles must be frozen for more than an hour, and the ones that become hard can be cut, so that the effect is good.
3. Because it is a cartoon shape, the dough does not need to be baked for too long, it can be taken out after a little bit of golden brown