Tools/raw materials

Original dough: low-gluten flour 150g, butter 75g, powdered sugar 60g, eggs 30g.

Chocolate dough: low-gluten flour 135g, cocoa powder 15g, butter 75g, sugar powder 60g and eggs 30g.

Brush liquid: the whole egg liquid is appropriate.

Baking: in the middle layer of the oven, fire up and down, 190 degrees, about 10 minutes, until the surface is golden.

Methods/steps

1

Cut the butter into small pieces and soften it at room temperature (if the room temperature is low, it can be softened by microwave oven or sitting in hot water).

Add powdered sugar to the softened butter and stir well with an egg beater (you don't have to beat it, you can use a manual egg beater. )

Add the eggs twice.

Please click to enter a picture description.

Stir well with an egg beater and don't send it away.

Please click to enter a picture description.

Sift the low-gluten flour into butter and knead the flour and butter into dough by hand.

Please click to enter a picture description.

Chocolate dough is made in the same way as the original dough. Cocoa powder and flour are mixed and sieved, and then kneaded into dough with butter.

Please click to enter a picture description.

Chocolate dough and plain dough are rubbed into round strips of equal length by hand.

Please click to enter a picture description.

Twist two round bars like a twist.

Please click to enter a picture description.

Twist it and rub it gently to form a two-color round bar as shown in the figure. Freeze in the refrigerator until hard.

Please click to enter a picture description.

Cut the frozen dough into pieces with a thickness of about 0.3CM, put them in a baking tray and bake at 190 degrees for about 10 minutes until the original dough turns golden yellow.

Please click to enter a picture description.

The baking effect is shown in the figure.

Please click to enter a picture description.