Formula:

Butter 100g, powdered sugar 45g, pure milk 130g, whole egg liquid 60g, baking powder 8g, low-gluten flour 350g, cocoa powder 10g, high-temperature resistant chocolate beans 40g, appropriate amount of egg yolk liquid and appropriate amount of almond slices.

Exercise:

1, butter is cut into small pieces, without softening, directly sift in low-gluten powder, baking powder and cocoa powder, and knead into sand with gloves.

2. Add pure milk, knead the whole egg liquid into a ball, roll the dough into a rectangular thin sheet on oil paper, sprinkle a layer of chocolate beans in half, roll it in half and sprinkle a layer of chocolate beans in half (repeat the action for 3 times).

3. Finally, arrange it into a rectangle, put it in the refrigerator for 30 minutes, cut it into 6 parts, put it in a baking tray, brush a layer of egg yolk liquid on the surface, and sprinkle with almond slices.

4. Preheat the oven in advance 10 minute, and bake at 170 degree for 25 minutes (the oven temperature can be adjusted according to the actual situation).