40 grams of butter and 40 grams of fine sugar

Salt 1 g whole egg liquid 30g.

Low-gluten flour120g 35g dark chocolate

Coffee powder 5ml hot water 5ml.

Step 1

Soften butter at room temperature, add white sugar and beat.

Step 2

The butter turns white and swells, so it is sent away.

Step 3

Add the whole egg liquid in four times, and beat it evenly every time until the whole egg liquid is completely absorbed, and then add it again, and complete this step when all the eggs are absorbed.

Step 4

Sift in low-gluten flour.

Step 5

Stir into a uniform dough.

Step 6

Divide the dough into two equal parts, cover with plastic wrap and set aside.

Step 7

Melt the chocolate in water and add one of the dough.

Step 8

Knead well and turn into chocolate dough.

Step 9

Melt the coffee powder with 5 ml of hot water and add another dough.

Step 10

Knead well

Step 1 1

Put the two doughs into fresh-keeping bags respectively, and slowly rod them into two square dough pieces of the same size.

Step 12

Cut open the fresh-keeping bag and stick the two dough pieces together. Brush a little egg liquid or water in the middle to help adhesion.

Step 13

The pasted noodles are rolled up from one end.

Step 14

Wrap it in a fresh-keeping bag and freeze it in the refrigerator for half an hour.

Step 15

Preheat in oven 180℃, take out the frozen dough and cut it into 0.3 cm thick slices.

Step 16

Put it in a preheated oven, and fire it at 180 degrees 15 minutes.

Step 17

Take it out and let it cool, and seal it and save it.

Step 18

Serve with tea or coffee and eat!