Today's tomato lesson is about butterfly cookies, dancing like butterflies, and looking like Mr. Sun Wukong's necklace, very good! Come and learn together!

WHAT YOU NEED

Ingredients

30 grams of eggs (raw dough)
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
A moderate amount of liquid whole egg juice

How TO MADE Butterfly butter

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. The flour is mixed evenly by hand and mixed into a dough, making chocolate dough is the flour and cocoa powder, mixed into a dough

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

Steps 5 to 8

5. Chocolate dough and raw dough grow squares, respectively, and chocolate dough is shorter than raw dough.

6. After rubbing the whole egg on the raw dough, cover the chocolate slices with the raw dough.

7. Roll from both ends to the middle.

8. After rolling, put in the refrigerator, freeze until hard, then cut into slices of about 0.3 cm

Steps 9 to 12

9. Place the middle layer in a preheated 190°C oven and bake for about 10 minutes until the dough is partially golden yellow.

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.