Two-color Biscuits with Wine Stains

Two-color Biscuits with Wine Stains

1. Cut the raisins and soak them in some rum

2. Soften butter at room temperature

3. After 50 grams of butter is melted, add 50 fine sugar and mix well

4. Add 25 grams of whole egg liquid in two batches, and stir thoroughly after each addition to allow the egg liquid and butter to be completely mixed

5. Sift in 120 grams of low-gluten flour, cocoa powder, baking powder and knead into a dough

6. Finally, add the soaked raisins (drain the water) and knead them into a dough, put it in the refrigerator for half an hour to make the dough harder and easier to shape. The cocoa rapier dough is ready

7. Then make the original dough with 40 grams of butter to soften it without passing it.

8. Add 30 grams of sugar and mix well, then add 18 grams of egg liquid and mix well with a rubber spatula

9. Sift in 80 grams of low powder

10. Knead into a ball and let stand for 30 minutes

11. The cocoa rapier dough that has been refrigerated in the refrigerator is taken out and shaped into a square strip about 3 cm wide. After the plain dough is static, clip a piece of oil paper on top and bottom, and roll the dough into a thin slice that can wrap the cocoa rapier dough

12. Original noodles wrapped in cocoa rapier noodles, frozen in the refrigerator for 1 hour to set

13. Frozen hard enough to take out the slices and cut to a thickness of about 0.4cm

14. Line the baking tray with greased paper, and arrange the biscuits with enough distance between each piece, because the baking process will swell

15. Preheat the oven at 180 degrees, bake the middle layer at 180 degrees for 15 minutes, and observe the original color around the biscuits. Don't take it out immediately after baking, but let the biscuits cool naturally in the oven and let the remaining temperature of the oven bake again

Tips:

1. The temperature and time are for reference only, and are controlled according to the temper of your own oven;
2. The cocoa I have here is just for color matching. If you like a stronger cocoa flavour, increase the amount of cocoa, and reduce the amount of flour accordingly.