1. 500g of flour (special flour);

2. powdered sugar100g;

3. Edible oil (salad oil or palm oil) 65g

4. 5 grams of baking soda;

5. Ammonium bicarbonate (edible)10.5g;

6. 30 grams of syrup;

7. 0.6 grams of essence;

8. 0.06 g of enzyme preparation;

9. 0.3g of sodium metabisulfite;

10. 5g of milk powder;

1 1. Egg15g;

12. lecithin.

Exercise:

1, preheating furnace temperature 180℃.

2. Sun the flour evenly (flour that basically does not need caking).

3. Beat the butter and sugar together until they are milky white (use electric egg beater, or you won't be responsible for your broken hand).

4. Add the eggs to the butter and stir gently (manual eggbeater)

5. Add butter to 300g flour twice, first stir it evenly with a manual eggbeater, and then knead it into dough.

6. Cut the dough into two parts, one with cocoa powder and the other with flour, and knead well.

7. Roll 1/4 into a rectangle with a thickness of 1/4cm, and roll the rest into a rectangle with a thickness of 3/4cm, and put it in the freezer.

Slightly cool, about 30 minutes.

8. Cut the 3/4 cm thick dough into 3/4*3/4 square rectangular strips.

9. Put the dough with a thickness of 1/4 cm at the bottom, then put the biscuit strips with two colors separated, apply a little milk, and put the opposite color.

The biscuit strips are coated with milk and placed at rest to form a 3*3 cross section. Roll the dough into a square and put it in the cold storage.

10, cut the cake dough into slices of 1/2cm, and arrange them in a baking pan with butter and flour.

1 1, 180 degree baking 18 minutes.