Chess cookies

1

Food spare。

2

Butter is soft and soft in the room, and sugar powders are added to the barbed-down。

3

A little bit of a dispersed egg fluid, mixed to full absorption. Split in two. (Leave a little less egg fluid to paste with)

4

A sifted 100 grams of flour is added to the butter, softly mixed into white flour, filled in a fresh bag and placed in a freezer for 20 minutes. In another butter, 95 grams of sifted flour and 5 grams of cocoa flour were added. Lightly mixed into a black noodle, also filled with a conservatory bag and placed in a freezer for 20 minutes。

5

Refrigerated noodles are reduced to approximately 5 mm thick and placed in the freezer until they become hard. (No need to take it out, just put it in the bag)。

6

The two pieces overlap, with a layer of egg fluid pasted in the middle and then cut into strips about a centimetre wide. (Strike both sides of the bag and operate directly on the bag

7

Sliced strips are coloured as Marseilles, each with an egg fluid to paste。

8

It'll be in the freezer for half an hour until the noodles get hard。

9

THE OVEN IS PREHEATED TO 170°C, TAKES OUT FROZEN MARSAKE NOODLES AND CUTS INTO A SLICE ABOUT A CENTIMETRE WIDE. TOP OF THE OVEN, 20 MINUTES。

10

In the game。

11

The product appreciates it。

12

It's the first time I've made it, and the face is too thin, so it turns out to be a flat rectangular, and I'm stuck together with different colors。

Reference yield: One baking tray. It is best to weigh the bowl used to beat the butter. Because the weight increases after adding sugar and creaming the butter, noting the weight makes it easy to divide the mixture evenly into two parts after adding the egg yolks. After adding the flour to the butter, stir gently and knead by hand until combined. Once the dough is placed in a plastic bag, the entire subsequent process can be done inside the bag. This way, the dough will neither stick to the board nor fall apart, and it is easier to roll the two sheets into shapes of the same size. When cutting the dough sheets into strips, making the width equal to the thickness will result in a more regular shape for the finished product. You can also combine different colors to create cookies with more complex patterns.