Chess cookies
By VicentaLakin
A few days ago, my daughter was going out for a picnic, so she made some bread crackers, which she loved most, and made a toast and had almost eaten before she went out。
Recipe Recommendations
- low powder 310 grams
- powdered sugar 120 grams
- egg liquid 50 grams
- butter 120 grams
- cocoa powder 10 grams
- salt 2 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Chess cookies
1
Soften the temperature of a small block of butter cut into two eggsbaths。
2
Add 60 grams of sugar powder each to the thick white。
3
The egg fluids are added in stages, each time to full absorption。
4
One with 160 grams plus 1 gram of salt is sifted; one with 150 grams plus 10 grams of cocoa powder plus 1 gram of salt is sifted into two butter basins。
5
Slipped in smooth noodles, filled with fresh bags and frozen in the fridge for 20 minutes。
6
take out the books in about 0.7 cm, cut around the irregular side and cut again. it's covered with a film to freeze the refrigerator to make the face hard。
7
They put egg fluid between them and stick it together。
8
cut to about 1 cm of strips and brush the egg fluid in the cracks。
9
The colours are staggered, folded, the egg fluids are patched, and all sides are stung on the table, making it more sticky。
10
make it about 1 cm thick。
11
Evenly put in the oven。
12
The oven preheats 170 degrees, mid-level, about 15-20 minutes。