Today I made another delicious cookie, which has both a raw and a chocolate flavor, and you can combine it, and you can create different patterns of cookies according to your preferences, and the whole process is like making a rubber piece, it's fun, come and play!

WHAT YOU NEED

Ingredients

150 grams of low-fat flour
60 grams of flour
30 grams of eggs
65 grams of butter
135 grams of low-fat flour
60 grams of flour
30 grams of eggs
65 grams of butter
15 grams of cocoa powder

How TO MADE Small two-color cookies

Steps 1 to 4

1. As shown in the figure, the main ingredient is the original flavored dough ingredient.

2. In the picture, the ingredients are chocolate-flavored dough ingredients.

3. First, let's make the raw part: stir 65 grams of butter in a manual egg beater.

4. (There is no delivery here, so no electric egg maker)

Steps 5 to 8

5. Add 60 grams of sugar powder and continue stirring until the sugar powder is completely incorporated into the butter.

6. Add 30 grams of egg juice twice, each time waiting for the previous egg juice to fully dissolve in the butter and then adding a second one.

7. 150 grams of low-fat flour is slowly sifted into the butter with a sieve, preferably by sifting one side and stirring the other side, so that the butter and flour blend better.

8. Hand kneading of pre-mixed butter flour into dough

Steps 9 to 12

9. It goes without saying that the process is the same as the original flavor, except that it is possible to sift through 135 grams of flour and then sift through 15 grams of cocoa powder, or to mix the dough as above.

10. (As shown in the figure)

11. Take two equal parts of the dough.

12. Cut the raw part into 3 mm slices and cut the excess part into a rectangle.

Steps 13 to 16

13. In addition, the chocolate-flavored dough is baked in the same way.

14. If the weather is very hot, put the cooked skin in the refrigerator and refrigerate for 20 minutes, until the butter is slightly solidified and then take it out, this makes it more convenient to operate, sufferers do not stick everywhere.

15. The two doughs are stacked together, with a little egg yolk in the middle.

16. Roll the whole dough from the same side, put it in the refrigerator and refrigerate for about half an hour so that the butter inside hardens again.

17. Then you take it out, and you cut it into pieces with a knife, and it's about three millimeters thick.

18. Preheat in the oven for five minutes, 190 degrees, bake up and down, about ten minutes, bake until the surface is golden yellow.

19. You can also make different shapes with the mold according to your own creativity, or you can use a fork to make small holes in it.

20. It is best to put a sheet of oil paper on the pan before baking.

21. After-cooking map

22. After-cooking map

23. After-cooking map

Handy cooking tips

　　(1) Sugar powder is generally used to make biscuits, although it is difficult to buy, but you must use this, you can not use white sugar, you can barely combine it with white sugar.(2) The process of stirring butter is not very simple, it takes enough patience.In addition, the butter should be softened at room temperature before use (preferably until it becomes as soft as rubber paste).(3) Cocoa powder is available in the general supermarket, I bought it in Madelon, where it has a little more variety, and other ingredients are basically bought there.