When it was baked, the house was filled with fragrance, the oven was really amazing, the ignorant grandfather ate a piece that he thought was a cake when it was hot, and when it was cold, he knew it was a biscuit, crispy and crispy, sweet with a hint of salt, making people want to eat it.

WHAT YOU NEED

Ingredients

100 grams of butter
160 grams of low-fat flour
50 grams of fine sugar
30 grams of almond flour
30 grams of whole eggs
5 grams of cocoa powder
1 gram of salt

How TO MADE The two-color cookie roll

Steps 1 to 4

1. Cut the butter into small pieces for softening (gently poking into the finger is best), spread the eggs as a backup, and place the low-fat flour and almond flour in the sieve as a backup

2. The softened butter is added to the fine sugar, first stirred by hand with an egg beater, then sent with an electric egg beater, with a finer volume, larger and lighter color

3. Add the egg juice gradually, adding it once to the egg and butter mixture before adding it again.

4. It's like a paste.

Steps 5 to 8

5. If the almond powder is a little thicker, you can add it directly to the sieve, it doesn't have much effect, but the taste won't be so delicate.

6. Mix it with a knife, turn it from the bottom up and then press it down, it starts out as a powder, but if you stir it too much, it becomes a dough.

7. After mixing, knead slightly by hand into a smooth dough, divide the dough into two equal parts, add one part of cocoa powder, and knead into cocoa dough

8. The two doughs are kneaded into two equal-sized rectangles.

Steps 9 to 12

9. Brush a layer of whole egg juice on white dough

10. Then put the cocoa dough on top of the white dough and roll it up.

11. The coil should be even, tight, but not deformed.

12. Roll it up, wrap it in a preservative film, put it in the refrigerator, refrigerate it until the dough is hardened (can be left overnight)

Steps 13 to 16

13. The hardened dough is rolled out and cut into 0.5 cm thick slices with a knife, and the bottom edge is slightly trimmed by hand (open the oven before cutting and preheat at 170 degrees and 150 degrees)

14. Put it in a preheated oven, bake it for 20 minutes, take it out, it's not crispy, it's crispy when it cools.

Handy cooking tips

　　1 teaspoon of butter softening must be softened well, if the butter is too hard it is very difficult to beat, and it is easy to burn the electric egg breaker, in winter if there is no heating you can use air conditioning, otherwise the softening is too slow; 2 teaspoon of dough must be rolled in the refrigerator and refrigerated to harden and cut, otherwise the shape will not be so beautiful, especially the edges