Two-color Applesauce Cookies

Two-color Applesauce Cookies

1. All the ingredients are weighed out separately, the eggs are relatively small, 2 shells are 50 grams

2. The butter is softened, add the sugar in 2 times and beat until it is smooth (the butter can be softened by heat insulation in winter)

3. Add the whole egg liquid in 2 times and beat until fluffy

4. Divide the flour into 2 portions, add 1 gram of red yeast rice powder to one portion and sift

5. Divide the flour into 2 parts, divide the whipped butter into 2 parts, add the original color flour and the mixed red surface powder respectively

6. Mix 2 doughs evenly, and there is no obvious dry powder.

7. Roll the dough of the original color into a 4mm thick dough. Before rolling, put the dough on top and bottom with plastic wrap and put it in the refrigerator for 30 minutes.

8. Roll the pink dough into a 4mm thick dough. Before rolling, put the dough on top and bottom with plastic wrap and put it in the refrigerator for 30 minutes.

9. The yellow noodles are cut off and the extra burrs are cut. The square noodles are cut into 8mm wide noodles. When cutting, use a cutting board to cushion them. Be careful not to cut the silicone mat (the burrs cut in this step are reserved for use as biscuits) bottom)

10. Cut off the extra burrs from the pink noodles, cut the square noodles into 8mm wide noodles, use a cutting board to pad them when cutting, and be careful not to cut the silicone mat (the burrs cut in this step are reserved for use as biscuits) bottom)

11. Put down all the odd-numbered noodles when weaving

12. Put the first horizontal noodle on the even number noodles

13. Put down the even-numbered noodles, put the second horizontal noodles on the odd-numbered noodles, repeat steps 12-13, and keep editing until the end

14. When weaving the noodles, take care of the noodles

15. Use a mold to print the desired shape on the braided dough and set it aside for later use

16. Use scraps of scraps and stuff them back into the hollowed out place

17. Print out the required shape again and use all of it as much as possible

18. Knead all the raw materials and roll them into a pie crust. Use the mold to print out the shape again to make the biscuit base.

19. Carefully transfer the bottom of the biscuit to the baking tray, and put a small spoon of applesauce on the bottom of each biscuit

20. Cover the prepared biscuits carefully on the bottom of the biscuits, do not use force, and be careful of overflowing jam. Brush a thin layer of egg liquid on the biscuit base while preheating the oven to 160 degrees

21. Bake in the oven at 160 degrees for 22 minutes. After coloring, you can cover it with tin foil, and take it out and let cool

22. Crispy and delicious, really delicious

Tips:

1. The temperature and time of baking biscuits can be adjusted flexibly according to the usage of their respective ovens
2. Remember to pad something when cutting the dough, do not cut directly on the silicone pad
3. The jam can be replaced with other flavors, it is recommended to make it yourself, clean and hygienic
4. Red yeast rice powder can be replaced with matcha powder or cocoa powder