Ingredients

Low-gluten flour150g

75 grams of butter

60 grams of powdered sugar

30 grams of eggs

ingredients

cake flour

135g

butter

75 grams

cocoa powder

15g

powdered sugar

60 grams

(hen's) egg

30 grams

Egg white

of appropriate amount

The practice of two-color crisp

1.

Basic biscuit dough: 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). After softening the butter, add powdered sugar, and mix well with an egg beater (it is unnecessary to beat, so you can use a manual egg beater). Add the eggs twice, and mix well with an egg beater. Similarly, it is unnecessary to beat. Sieve the low-gluten flour into the butter, and knead the flour and butter into dough by hand.

2.

Roll the original dough into thin slices on the chopping board, and cut off the extra corners to form a regular rectangle. Chocolate dough is also rolled into a rectangle with the same size and thickness. Brush a layer of whole egg liquid on the surface of the original dough, cover the chocolate dough on the original dough and roll it up from one end. After rolling, put it in the freezer of the refrigerator and freeze it for more than half an hour until it is frozen hard. The frozen dough is cut into pieces with a thickness of about 0.3CM. Put it in a baking tray and bake at 190 degrees for about 10 minutes until the original dough turns golden yellow. The baking effect is shown in the figure.

3.

Knead the chocolate dough into a round strip as shown in the figure by hand, roll out the original dough on the chopping board, cut off the irregular corners of the rolled original dough to make it into a rectangle, brush the whole egg liquid on the surface, put the chocolate dough on the original dough, wrap the chocolate dough with the original dough, and remove the excess original dough. Freeze in the refrigerator until it is hard, cut the frozen dough into pieces with a thickness of about 0.3CM, put it in a baking tray, and bake for about 190 degrees 10 minutes until the original dough turns golden yellow.

4.

Chocolate dough and plain dough are rolled into rectangles respectively. The chocolate dough should be rolled shorter than the original dough (if you want the final product to be as big as the windmill pastry, the dough should be rolled thinner than the windmill pastry). After brushing the whole egg liquid on the original dough, cover the chocolate dough on the original dough, roll it up from both ends to the middle, put it in the refrigerator, and freeze it until it is hard. The frozen dough is cut into pieces with a thickness of about 0.3CM. Bake in a baking tray for about 190 degrees 10 minute until the original dough turns golden yellow.

5.

The chocolate dough and the original dough are respectively rubbed into round strips with the same length by hand, and the two round strips are twisted like a twist, and then slightly rubbed to form a two-color round strip as shown in the figure. Freeze in the refrigerator until hard, and cut the frozen dough into pieces with a thickness of about 0.3CM. Bake in a baking tray for about 190 degrees 10 minute until the original dough turns golden yellow.

knack for cooking

1. These four shaping methods of biscuits are the most basic shaping methods of frozen biscuits. After you are proficient, you can also try to use the formula of other biscuits you like (it must be pastry) for shaping;

2. In the process of plastic surgery, we often have to cut off the extra corners to make the dough shape regular, which will leave a lot of scraps. The remaining scraps can all be used to make the last two-color crisp, and there is no waste at all.

Laiyuan gourmet Jie