Ingredients

Main Ingredients

150g low-gluten flour

75g butter

60powdered sugar grams

Eggs 30 grams

Accessories

Low gluten flour

135 grams

Butter

75g

Cocoa powder

15g

Powdered sugar

60g

Eggs< /p>

30 grams

Egg white

Appropriate amount

How to make double-color crisps

1.

< p>Basic biscuit dough: Cut the butter into small pieces and soften it at room temperature (if the room temperature is low, you can use a microwave or sit in hot water to soften it). After softening the butter, add powdered sugar and mix well with a whisk ( There is no need to whisk, so you can use a hand whisk.) Add the eggs in two batches and mix well with a whisk. There is also no need to whisk. Sift the low-gluten flour into the butter and knead the flour and butter into a dough with your hands. The method of making chocolate dough is the same as that of original dough. Mix cocoa powder and flour and sift them, then knead them with butter to form a dough.

2.

Put the original dough on the chopping board Roll it into thin slices and cut off excess corners to form a regular rectangle. Roll the chocolate dough into a rectangle of the same size and thickness, brush a layer of egg wash on the surface of the original dough, cover the chocolate dough on the original dough, and roll it up from one end. After rolling, place it in the freezer of the refrigerator and freeze it for more than half an hour until it is frozen hard. Cut the frozen dough into slices about 0.3cm thick. Put it into the baking pan and bake at 190 degrees for about 10 minutes, until the original dough turns golden brown. The baked effect is as shown below

3.

Knead the chocolate dough with your hands As shown in the picture, the original dough is rolled out on the cutting board. Cut off the irregular corners to make it a rectangle. Brush the surface with egg wash and place the chocolate dough on top of the original dough. On top, wrap the chocolate dough with plain dough and remove excess plain dough. Place in the refrigerator and freeze until hard. Cut the frozen dough into slices about 0.3CM thick, place on a baking sheet, and bake at 190 degrees for about 10 minutes, until the original dough turns golden brown

4.

Roll the chocolate dough and plain dough into rectangular shapes respectively. The chocolate dough should be rolled out a little shorter than the original dough (if you want the final product to be about the same size as the pinwheel puff pastry, roll the dough thinner than the pinwheel puff pastry). After brushing the egg wash on the original flavor dough, cover the original flavor dough with the chocolate dough. On the dough, roll it up from both ends to the middle. After rolling, put it in the refrigerator and freeze it until it is hard. Cut the frozen dough into slices about 0.3CM thick. Put it into the baking pan and bake at 190 degrees for about 10 minutes, until the original dough turns golden brown

5.

Knead the chocolate dough and original dough by hand into the same length. For round strips, twist the two round strips together like a twist. After twisting, twist them a little to form a two-color round strip as shown in the picture. Place in the refrigerator and freeze until hard. Cut the frozen dough into slices about 0.3cm thick. Place in a baking pan and bake at 190 degrees for about 10 minutes, until the original dough turns golden brown

Cooking Tips

1. The shaping methods of these four biscuits are frozen types The most basic method of shaping biscuits. After you become proficient, you can also try to use other biscuit recipes you like (it must be puff pastry dough) for shaping;

2. During the shaping process, we often Cut off excess corners to give the dough a regular shape, so there will be a lot of leftovers.

All the leftover scraps can be used to make the last two-color pastry, and nothing will be wasted

Source: Food Jie