Chess cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 280G
- butter 160g
- powdered sugar 120g
- egg liquid 50g
- cocoa powder 20g
- vanilla extract 2g
- almond essence 1g
- egg brushing liquid appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Chess cookies
1
add 60 g sugar powder to 80 g butter. figure
2
add 25 g egg fluid and continue to mix evenly。
3
Full integration of egg fluid and butter
4
sifting 150g low-banded flour and vanilla。
5
Scratch the face and wrap it with a membrane。
6
the remaining 60 g sugar powder, 80 g butter and 25 g egg fluid were also mixed. finally, 130g low-banded flour, 20g cocoa powder and apricot。
7
Scratch it with smooth cocoa noodles
8
the vanilla pasta and the cocoa noodles are condensed into rectangles of approximately 1 cm thick
9
Brushing egg fluid on cocoa noodles for adhesive。
10
Put vanilla-flavored pasta on the cocoa pasta and make it sticky. Wrap it with a membrane. Put it in the freezer for half an hour until it gets hard
11
cut the frozen face into long strips of 1 cm wide, brushing the egg fluid, two cross-colored pieces of chess。
12
if you want to be outside the bread layer, you can increase the vanilla pasta by 50 per cent. take a vanilla pasta and make it 0.2 cm
13
Brush the egg fluid for adhesive。
14
Put the chess-shaped face on top and wrap it up. Put it in the freezer for half an hour
15
frozen and hard noodles cut into a 5 mm biscuit and put them in a pre-painted grill. the oven's 170 degrees preheat, about 10 minutes。Chess cookies Make Tips
1. Oven temperature and time can be adjusted according to your own oven; 2. Ingredients for the vanilla wrapper dough: 75g cake flour, 40g butter, 30g powdered sugar, 13g beaten egg, 1g vanilla extract;