Marseilles
By VicentaLakin
DOUBLE-COLOUR COOKIES, MAKING THEM INTERESTING. BISCUIT WILL BE USED IN BOTH COLOURS, IN BOTH PARTS OF AB, WITH THE SAME RAW MATERIAL, AND IN PART B, BLACK FLOUR WILL BE ADDED WITH COCOA POWDER IN STEP 4。
Recipe Recommendations
- butter 250g
- powdered sugar 250g
- acaroid
- milk powder 30g
- eggs of 2
- cocoa powder 50g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Marseilles
1
Soften the butter, sift the flour
2
add butter and sugar powder to the mixer, with two centimetres to a slow pace, and then with a short stroke
3
Add the eggs one by one, they are quickly evenly mixed, they are scraped in the middle, they are evenly mixed, and they cannot rush into too much air
4
adding other powders, it is proposed that approximately 10 g-20g be retained, adjusted for soft and hard conditions, less in winter than in summer, with manual mixing even to dry powder
5
PLUS COCOA POWDER, PART B
6
The operating table is dryed out, the face is strewn to form but not sticky hands, so that the surroundings are not broken
7
Packing the noodles to 20 degrees cold enough to allow slices to avoid drying and softening。
8
(b) the extraction of two lasagna, each drying up to a rectangle of approximately 1 cm thick and dividing the rectangle into long bars of equal width and thickness
9
each of the two long bars of the same colour, with a different colour, the middle brushes and binds them together, allowing them to continue to be wide and each of the next two colours to be different, two, three or more layers, but it is best to ensure that the heterogeneity is equal in width and height, so that the cut is square and the freezer is 30min。
10
take out the thin slices to a thickness of 0.6-1 cm, coded into the oven, 1 cm apart。
11
a decoy set of 170 degrees with a depp embedded oven limits 15-18min, with a small yellow colour of white noodles。