Wheel Biscuit
1.
Ingredients: 30 grams of hot water, 20 grams of cocoa powder, 360 grams of low-gluten flour, 65 grams of whole eggs, 20 grams of milk powder, 180 grams of powdered sugar, 205 grams of butter, 3 grams of salt
2.
Add hot water to the cocoa powder, stir evenly, and set aside
3.
Soften the butter, add powdered sugar, salt, and beat with a whisk. Add egg liquid in portions and beat evenly, then add milk powder in portions and beat evenly.
4.
Sift the low-gluten flour into the butter paste and mix well. Take out half, add cocoa paste, mix well
5.
Wrap the two types of dough in plastic wrap, pat flat, and put them in the refrigerator to chill and relax for 30 minutes. Take them out and roll them into long dough pieces 0.2 cm thick and 23 cm wide. Stack the cocoa noodles on the white noodles, align the edges, and roll them into a cylindrical shape along the long sides.
6.
Wrap it in plastic wrap and freeze in the refrigerator for 1-2 hours. Take out, cut into round slices about 0.5 cm thick, place in a baking tray, put in the oven, in the middle, and bake for about 15 minutes at 170 degrees, and the edges will be golden.
Tips:
The dough sheet is thin, and it is easy to crack when picking up and stacking, and the action needs to be careful and gentle during operation; you can also roll the dough sheet a bit thicker, but the layer of the roll will be reduced, although the roll can be increased by increasing the width Level, but the diameter of the final product will also increase.
