Two-color Curling Odd
1.
Prepare materials.
2.
The butter is softened in a clean water-free basin so that it can be easily wiped off with a spatula. Use an electric whisk to beat it smoothly (the sun is good, I give it a sun bath, or it can be softened by the fermentation gear of the oven. Pay attention to the time, do not Over softening).
3.
Add powdered sugar (if there is no powdered sugar, you can beat the fine sugar with a cooking machine, if there is no cooking machine, you can put the fine sugar in a fresh-keeping bag and roll it back and forth with a rolling pin, but it is still recommended to use powdered sugar), use a silicone spatula to slightly Mix it up (to prevent powdered sugar from splashing).
4.
Continue to whisk at a high speed with a whisk until it emulsifies and swells and the color turns white and smooth
5.
Add the egg liquid at room temperature in two batches. Each time you pour, beat at low speed until the egg liquid is absorbed and add another time. You can use a silicone spatula to scrape off the butter on the basin wall halfway, try to ensure that there are no dead corners, and all the butter is hit.
6.
Beaten butter paste. Continue to add vanilla extract, beat at low speed for 20-30 seconds and mix well. The egg beater has a small tip when pulled up.
7.
Sift in low powder.
8.
Technique: Cut and mix, and then press against the edge of the bowl while turning the bowl, so that the butter and flour are fully mixed,
9.
Then use PVC gloves to knead the dough evenly.
10.
The same goes for cocoa dough. Step 5 Sift the powder, and mix the cocoa powder and the low powder through the sieve. Knead into cocoa dough.
11.
Place the plain dough on one side of a long piece of greased paper, cover the excess greased paper on the dough, and roll it into a thin rectangular piece with a rolling pin.
12.
The cocoa dough is also rolled into slices about the same size as the original dough.
13.
Brush a layer of egg wash on the original flakes.
14.
Hold up the chocolate flakes and place them on the original flakes, as much as possible, otherwise it will be difficult to move. If it is really not right, use a knife to cut off the four sides and cut it smoothly.
15.
Pick up one end of the greased paper and roll up the double-layer dough sheet like a roll cake roll. You don’t need to roll too many turns, and it will look like a cake roll. Then roll them up with oiled paper and put them in the freezer together for an hour. Frozen is fine.
16.
, Preheat the oven up and down 200 degrees. Remove the frozen rolls. Cut 0.3CM thin slices horizontally, and even thin slices are enough.
17.
Pour into a baking tray lined with greased paper.
18.
You can cut into two plates. First cut a plate and put it in the middle of the preheated oven, turn it up and down at 185-190 degrees and bake for 10 minutes. The surface is golden. It is super fragrant with the taste of cocoa.
19.
Bake on a plate, transfer to a cooling rack to cool down, and keep it sealed.
Tips:
Tips: 1. The dough must be rolled evenly. The cocoa-flavored noodles must be in the correct position.
2. The thin slices cut after freezing should be evenly thick. Grill one plate by plate.
3. If you don't like this shape, you can roll it as you like.
