Two-color Spiral Biscuits

Name: Two-color Spiral Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Unsalted butter; 65g Caster sugar; 20g Egg liquid; 180g Low powder; 15g almond slices; 1 tsp Unsweetened cocoa powder

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Two-color spiral biscuits have been tinkering with a lot of biscuits recently. There are a few recipes that kids particularly like, but I can’t always make a shape, so I started an article on the two-color spiral shape. Today I made a two-color spiral shape and added some almonds to the biscuits. It's delicious.
Ingredients: unsalted butter 90 g caster sugar 65 g egg liquid 20 g low powder 180 g almond flakes 15 g unsweetened cocoa powder 1 teaspoon (I doubled in actual operation)
practice:"

Ingredients

Two-color Spiral Biscuits

1. Material drawing.

2. Grate the almond slices by hand.

3. After the butter has softened, add sugar and beat until fluffy.

4. Add egg liquid in portions and beat evenly.

5. Dry into the flour.

6. After mixing with a spatula, add almond flakes.

7. Use your hands to form a dough and divide it into two equal parts.

8. Add cocoa powder to one portion and knead evenly.

9. Pack it in a fresh-keeping bag and put it in the refrigerator.

10. Take out the refrigerated dough, put it on greased paper, cover it with greased paper, and slowly roll it into slices.

11. Roll out the cocoa dough in the same way.

12. Stack the two pieces of dough together.

13. Repair irregular corners. Roll up.

14. Wrap it in greased paper and put it in the refrigerator for two to three hours.

15. Remove the cut pieces.

16. Slightly shape it and place it in a baking tray.

17. Preheat the oven 180 degrees in advance, put the biscuits into the middle of the oven, about 12 minutes, and they will be out of the oven after they are evenly colored.

18. Let it cool and you can enjoy it.

Tips:
1. The thickness of the sliced biscuits is best at 0.8cm, and the slices should be even.
2. The time and temperature are used as a reference. You need to observe the first time you do it to find out the situation of your own baking.