1. After the butter is softened, add the powdered sugar and mix well. Stir slowly until the powdered sugar and butter are evenly mixed. Do not beat the butter. Add eggs to the butter and mix well. It is better to add the egg in two times (stir until the first egg and butter are completely integrated and then add the next time), and the egg and butter are completely mixed. Don't send it either. Then add vanilla extract, mix well, sift the low-gluten flour, pour it into the butter paste, mix well with a rubber spatula, so that the flour and butter are completely mixed to form a dough. Put the dough in the refrigerator for more than half an hour until the dough becomes dry and easy to handle
2. On the other hand, to make chocolate dough, mix low-gluten flour and cocoa powder through a sieve instead of low-gluten flour, almond extract instead of vanilla extract, use the same method to make a chocolate dough, put it in the refrigerator for more than half an hour, and it will be relatively dry. Put the vanilla-flavored dough on the chopping board and roll it into a rectangle with a thickness of about 1cm. The chocolate-flavored dough is also rolled into a rectangle with the same size and a thickness of 1cm. Brush a layer of egg liquid on the chocolate dough as a binder to make the vanilla-flavored dough Cover the chocolate dough to make them adhere tightly. Put the dough in the freezer compartment of the refrigerator and freeze for half an hour until it hardens
3. After the dough is frozen hard, cut it into 1cm wide strips as shown in the picture. Brush the cross-section of one strip with egg liquid as a binder, and cover the other strip on the strip with egg liquid. Become a checkered pattern with interlaced colors. Take another piece of vanilla-flavored dough and roll it into a dough with a thickness of about 0.2cm. Brush the dough with egg liquid as a binder, and place the long dough with a checkered shape on the dough.
4. Wrap it up and remove the excess dough pieces. Put it into the freezer compartment of the refrigerator and freeze for about 30 minutes. You can also omit steps 16-19, that is, omit the outermost wrapped dough to form a bare chess grid. Cut the frozen dough into small biscuits with a thickness of 0.5cm ( This picture shows the dough without the dough), the frozen dough is cut into small biscuits with a thickness of 0.5cm (the picture shows the dough with the dough), and the cut biscuits are arranged into the baking tray, and a certain amount of each cookie is reserved. Place the bakeware in a preheated oven at 190 degrees, bake for about 12 minutes, take it out, cool it, and keep it sealed
1. The production of chess biscuits is very simple, but the process is a bit more troublesome. Just follow the steps step by step and there will be no problem;
2. The shape of the checker biscuits is very beautiful, so it is very important to keep its square shape. When cutting the dough, pay special attention to the length and thickness of the two colors of the dough, so that the checkerboard is neat. All the dough uses powdered sugar. No butter is beaten, so the ductility is low, and the shape can be well maintained when baking;
3. What I made is a mini chess biscuit. When making steps 9-12, if you stack two more layers of crust, you can make 4*4 big chess biscuits.
4. The dough needs to be refrigerated for a while, so that it has a certain hardness before rolling, otherwise it will be sticky and soft and difficult to handle. When rolling, sprinkle a thin layer of flour on the cutting board to help prevent sticking.