Two-color Heart-shaped Biscuits

Two-color Heart-shaped Biscuits

1. After the butter is softened, add confectioner's sugar and salt, and beat with a whisk until it is fluffy. Add the eggs in two portions, and continue to beat them with a whisk, so that the eggs and the butter are completely fused and become a fluffy and light state. Mix low-gluten flour and baking powder into the butter. First use a rubber spatula to stir to mix the flour and butter. When it's almost mixed, knead it into a soft dough with your hands. Divide the dough into two portions. One part is set aside, and the other part is added with 5 grams of cocoa powder. Knead for a while until the cocoa powder is completely integrated into the dough and becomes a chocolate-flavored dough

2. In this way, we got a yellow original dough and a black chocolate dough. First, sandwich the original dough between two fresh-keeping bags (or two pieces of oiled paper), and use a rolling pin to roll it out to a thickness of about 0.3CM (sandwiched between the fresh-keeping bag or oiled paper to prevent the dough from being too sticky to roll out ). Remove the upper fresh-keeping bag and use a large heart-shaped mold to press out heart-shaped biscuits. Then use a small heart-shaped mold to make a small heart shape in the large heart-shaped cookie dough. The same is true for chocolate dough. After pressing out the heart shape, carefully take out the one size smaller heart-shaped biscuit dough. The two flavors are reversed. (Change the original small heart-shaped dough to the chocolate-flavored heart-shaped dough, and the chocolate-flavored to the original flavor) After the adjustment, remove the excess dough and place the heart-shaped dough on the baking tray. The remaining dough leftovers can be kneaded into a ball and rolled out the mold again until it is used up. Put the baking tray into the middle layer of the preheated oven at 180°C, and bake for 10-12 minutes, until the original dough turns light golden brown and ready to go out of the oven

Tips:

1. The key to making this dough is to keep the dough at a soft and hard level that is easy to handle. If the dough is very sticky and soft after mixing, put it in the refrigerator freezer for a while to make the dough a little harder before rolling it out;
2. Whether you reverse the small heart-shaped dough or move the entire biscuit dough to the baking tray, you must be very careful to avoid deformation of the dough. If it is deformed, gently push the dough with your hands to restore it to its original shape;
3. In addition to using heart-shaped molds, you can use other shape molds you like to make this cookie.