Wishful Biscuits

Wishful Biscuits

1. Take 90 grams of butter, divide and soften. Because there are a lot of biscuits recently, the cream is in a softened state, so cut out 90 grams directly

2. Add the white sugar and stir with an electric whisk until fluffy, add the egg liquid in portions, and beat evenly.

3. Weigh almond flour and flour and mix.

4. Add to the whipped cream.

5. Mix well. Make dough together.

6. Divide the dough into two parts and add cocoa powder to one part.

7. Wrap both doughs in plastic wrap or greased paper and put them in the refrigerator for one hour.

8. After the dough is taken out, add oil paper up and down and roll out into large pieces.

9. Roll out the two dough pieces into the same size sheet.

10. Stack the two doughs together and trim off the corners.

11. Roll up from opposite sides.

12. Wrap it with oiled paper. When wrapping it, you can shape it vigorously to avoid rolling it too loosely.

13. Keep in the refrigerator for more than one hour. Take out the slices.

14. Arrange a little and put it on the baking tray. Preheat the oven in advance to 180 degrees.

15. The middle level is about 180 degrees for 12 minutes.

16. Keep it cool and enjoy it, and keep the biscuits that you can't finish at a time in a sealed container to avoid anti-moisture.

17. Finished product

Tips:

1. Refrigeration of the dough is helpful for shaping, and the refrigeration time is about 30 minutes.
2. The dough feels crispy when rolled up, it doesn't matter. Does not affect the finished product.
3. The cold storage time of the raw embryo after rolling is more than one hour, and it is ready to be sliced after it is fully hardened.
4. The thickness of the biscuits is about 0.8cm.