Two-color Checker Biscuits

Two-color Checker Biscuits

1. First make the matcha dough. After 40 grams of butter has softened at room temperature, add 30 grams of powdered sugar and stir a little

2. Add 12 grams of egg liquid to the butter and mix well

3. Then sift 75 grams of low-gluten flour and 3 grams of matcha powder into

4. Use a spatula to cut and mix to mix evenly

5. Knead the mixture into a dough, then put it in the refrigerator for half an hour, which is convenient for rolling out the dough

6. Make the strawberry dough in the same way, 70 grams of low-gluten flour, 40 grams of butter, 30 grams of powdered sugar, 12 grams of egg liquid, and 5 grams of strawberry powder.

7. Make the original dough in the same way, 75 grams of low-gluten flour, 40 grams of butter, 30 grams of powdered sugar, 12 grams of egg liquid, and 2 drops of vanilla extract.

8. Take out the refrigerated matcha dough, sprinkle a little flour on the chopping board to prevent sticking, then use a rolling pin to roll it into a square with a thickness of about 1 cm

9. The strawberry dough is also rolled into 1 cm thick square slices

10. Brush the surface of the matcha noodles with a layer of egg wash

11. Stick the strawberry dough on the matcha dough, then put the two-color dough in the refrigerator and freeze for half an hour

12. Use a kitchen knife to cut the dough into 1 cm wide vertical strips, I cut about 8 strips

13. Brush the sides of the biscuit sticks with egg wash, and then stick the two biscuit sticks together in staggered colors as shown in the picture

14. Take the original dough and roll it into slices about 0.3-0.4 cm, then brush the cookie sticks with egg liquid as a binder, and wrap the cookie sticks with the original dough

15. If the bag is not sticky, you can use oil paper to assist

16. This is the package

17. Put the biscuit sticks in the refrigerator again and freeze for half an hour. When they become hard, use a knife to cut into 0.5 cm biscuit slices.

18. Preheat the oven to 190 degrees, and bake the upper and lower fire for about 10 minutes. Because they are colored biscuits, don’t bake them for a long time. Just take out the original dough a little discoloration.

Tips:

1. The appearance of this biscuit is very good, and the operation steps are not complicated, but the integrity of the biscuit must be ensured, so the dough needs to be rolled to a thickness of 1 cm, so that the biscuit sticks will be 2x2 square after they are fit;
2. For the dough of this biscuit, just mix it with butter a little bit, don't need to be beaten, so that the dough will not be fluffy and stretched when it is baked, and it can maintain its shape;
3. I use all powdered sugar, which is convenient for shaping and does not have particles.