Chess crackers
By VicentaLakin
Speaking of chess cookies, it's not really hard, it's just a couple of colours. It's just that the step of “smuggling in the same thickness and size, covering... re-cooling... re-cracking... re-frozen... re-chipping” sounds like a huge project. When a taste of cookies gets tired, you're going to do everything you can to enrich them. Like the combination of the original and the cocoa, or the tea, coffee, strawberry powder. Don't tell me you can always be happy with beautiful foods and eat lots more。
Recipe Recommendations
- milk fragrance
- baking
- ten minutes
- simple
Steps for Chess crackers
1
vanilla cream: 160 g, sugar powder: 120 g, eggs: one, vanilla fine: 3 g, low band powder: 300 g
2
Chocolate pasta butter: 80 grams, sugar powder: 60 grams, eggs: 25 grams, vanilla concentrate: 3 drops, low-band powder: 130 grams, cocoa powder: 20 grams
3
Make one vanilla floss first. Softened butter and sugar powder together
4
2. Joined by scattered eggs and continue to stir evenly
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3. Continue to add vanilla to balance
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4. Sifting low-band powder with silicone razors
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5. Spread it with your hands
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Then we make chocolate noodles, and the same natural softened butter and powdered sugar is even
9
7. Add scattered eggs and continue to stir evenly
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8. Continue to add vanilla to balance
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9. Sifting low-banded powder and cocoa powder with silicone razors
12
Spread it with your hands
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11. At this time, half of the vanilla lasagna is formed into a rectangle of about 1 cm thick
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And then the chocolate noodles are condensed into rectangular shapes of about 1 cm thick
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13. At this time, half of the vanilla floss is condensed into a rectangle of about 1 cm thick
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14. Put chocolate chips on the vanilla pasta that brushes the egg fluid, press a little bit to bind them together, and stick them to freeze the freezer for half an hour until they become coarse
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15. Take it out when it's frozen and cut into a flat strip
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16. A long strip of cross-section brushes the egg fluid as a glue
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17. Put another long strip of cross-sections on the long strip that brushes the egg fluid, the top black to the bottom yellow side, the top yellow side to the bottom black side, and the colour to the bottom black side
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18. Keep the film on the table, take a proper amount of the remaining vanilla pasta and then flatten it in the middle, then cover it and grow the square with a stick. Snippets
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19. To rip off the film above, brush an egg fluid, put the glued two faces in the middle of the rectangular skin that brushes the egg fluid
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20. Wrap the noodles up, remove the extra chips and put them in the freezer for about 30 minutes, until the dough freezes hard enough to be cut
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21. Frozen and hard noodles are removed and cut to 0.5 cm thick
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22. Put it in a pre-heat-fired, 180-degree oven with a long distance to the edge of the biscuit
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It's done
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..
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I don't know.