Chess cookies
By VicentaLakin
Recipe Recommendations
- low-gluten flour 310 grams
- unsalted butter 150 grams
- salt 2 grams
- whole egg 50 grams
- cocoa powder 10 grams
- egg liquid 20 grams
- powdered sugar 120 grams
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chess cookies
1
All raw materials ready
2
The butter is split into two equal slices and the room temperature is softened。
3
They were each added 60 grams of sugar powder, and they were struck with an electric omelet into thick white。
4
The whole egg fluid is added in fractions and the egg fluids are mixed up to full absorption。
5
Low powder 160 g, salt 1 g mixed sift in the basin; another low powder 150 g, salt 1 g, cocoa 10 g mixed sift in the basin。
6
Double-coloured flounders will be loaded into a fresh bag and frozen in the refrigerator for 30 minutes。
7
refrigerated pasta is about 6 or 7 mm thick and cut with a knife to the edge. the two pieces overlap, with an egg drop. sliced into strips, crossed by colour to marseek, each with an egg fluid to paste。
8
cut to about 1 cm and put it in the oven. the oven is preheated at 170 degrees and goes to the upper middle of the oven for approximately 20 minutes。
9
The good chess cookies are ready