cookies
In the new year, let's first pay New Year greetings to everyone! I wish you all luck in the Year of the Rabbit!!! Relatives came to my house at the beginning of the year and wanted to make some cookies and cakes. However, it happened that the temperature was heating up in the days of the beginning of the year. The refrigerator was filled with a lot of food. I was afraid that the cake would break after it was made and placed outside. After thinking about it, I still shelved the idea of making cakes and simply made a few snacks! I have made a total of 4 shapes for this two-color cookie. The steps of the chess cookie are the most complicated, so take the chess cookie as an example for the step diagram!
Recipe Recommendations
- low powder 185g
- butter 100g
- water 5ml
- egg yolk one
- vanilla extract a little
- cocoa powder 15g
- whole egg liquid 2/3
- fine sugar 100g
- sweetening
- baking
- several hours
- ordinary
Steps for cookies
1
Preparation of vanilla dough: soften the butter (you can heat it appropriately in the microwave in winter), add fine sugar, and stir well.
2
Add egg yolks and stir well.
3
Add vanilla essence and stir well.
4
Sieve in low flour and stir.
5
Add water, knead into dough, and let sit for 15 minutes.
6
Roll it into the required thickness, which is 0.5cm thick here, and cut it into rectangles.
7
Chocolate dough is made the same as vanilla dough. The chocolate dough is also rolled to the same thickness as the vanilla dough, cut to the same size, and brushed with a layer of whole egg liquid as a binder.
8
Place the vanilla dough sheet on the chocolate dough sheet.
9
Cut into strips 1 cm wide, interleave and stack them, and also use whole egg liquid as the binder.
10
Roll out the remaining vanilla dough into thin slices.
11
Brush the surface with whole egg liquid, wrap the stacked checkered dough, and cut away the vanilla dough.
12
Freeze in the refrigerator for half an hour, take out the dough after it has hardened, and cut it into slices, about 0.5 cm thick.
13
Put into a baking sheet, leaving some space in the middle, and slightly expand when baking. In the middle layer of the oven, heat up and down to 180 degrees C, about 15 minutescookies Make Tips
1： Water in the ingredients can be added or not added as appropriate, and adjusted according to the hardness and hardness of the dough into a dough. 2: It is recommended not to beat the butter here (Beat it to become lighter and fluffy). The biscuits made by beating butter will be loose. If you don't beat the biscuits will be firmer. In order to not make the baked biscuits too loose and maintain their shape, it is recommended to medium the first step. Mix the sugar slightly. 3: If you color too quickly during baking, you can cover it with tinfoil. 4: When the biscuits are baked, they will soften as soon as they cool. It is likely that the biscuits are not cooked yet and can be baked at 150 degrees for another 5-10 minutes.