Lattice biscuit
Step 1 . 75g butter softens at room temperature, add 40g sugar and beat until the color becomes lighter and the volume expands slightly.
Step 2 . Add 30g beaten eggs one by one and stir well. (the remaining 10g egg liquid in the cube is used as adhesive)
Step 3 . Divide the butter mixed with egg liquid into 2 parts equally. Add 80g low gluten flour to one portion and knead it into a white dough; Add 75g low gluten flour and 5g cocoa powder to the other part and knead it into black dough. (you may feel very dry when kneading. It's okay to knead it for a while.)
Step 4 . Put 2 dough into the refrigerator and refrigerate for about 20 minutes.
Step 5 . After taking out, roll the white dough and black dough into 1cm thick pieces, brush a layer of egg liquid on the surface, and stack the black and white pieces up and down.
Step 6 . Cut off the irregular corners around, leave the regular part in the middle, and cut the regular rectangular pieces into strips about 1cm wide.
Step 7 . Arrange in a staggered way, brush egg liquid on the fitting surface, and bond well. Finally, as shown in the figure.
Step 8 . Put it in the refrigerator and freeze for about 30 minutes.
Step 9 . Take out and cut into thin slices about 0.7mm thick, and put them into the oven for baking. Heat the upper and lower tubes at 170 ° for 20 minutes.
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