The two-colored biscuit circle

　　This is a biscuit that you can't help but want to bake, strung together like a very European-American vintage necklace, super beautiful! This two-color biscuit circle is absolutely excellent as a must-have dessert, very easy and simple to make, hurry up and try it!

WHAT YOU NEED

Ingredients

30 grams of eggs (raw dough)
A moderate amount of whole egg juice
30 grams of eggs (chocolate dough)
150 grams of low-fat flour (raw flour)
Butter (raw flour) 75 grams
60 grams of sugar flour
Low-fat flour (chocolate dough) 135 grams
Butter (chocolate paste) 75 grams
60 grams of sugar powder (chocolate paste)
15 grams of cocoa powder

How TO MADE The two-colored biscuit circle

Steps 1 to 4

1. Butter slices softened at room temperature, added sugar powder, stirred evenly with an electric egg beater, no need to send

2. Add the eggs twice, each time requiring the butter and the eggs to be completely mixed the next time.

3. Mix the flour evenly by hand and knead it into a dough.

4. Chocolate dough is made by mixing flour and cocoa powder into a dough.

Steps 5 to 8

5. Take a small piece of chocolate dough and a small piece of dough, each about 4 g, and rub them into thin long strips as shown in the picture.

6. Twist the two long rods together like a flower.

7. Connect the two ends, pinch into a synthetic circle shape, take turns making all the biscuits, put them on the grill, put them in the oven preheated to 190 degrees, the middle layer, bake for about 10 minutes, until the surface is golden yellow and can be removed

Handy cooking tips

　　Note: Depending on the temperature and the type of flour, the dough made entirely according to the North may be semi-dry or semi-wet, and if the dough is semi-dry and hard, some whole egg juice can be added appropriately, if the dough reaches the appropriate degree of softness.If the dough is soft, it can be placed in the refrigerator and refrigerated for a while until the dough reaches the appropriate softness and hardness.If it's made entirely according to this recipe, it makes more cookies.If you don't need to make that much, you can; cut the recipe by half or by two-thirds.This biscuit butter doesn't need to be spread, it just needs to be stirred with an egg beater until it's evenly mixed.