Cheese chocolate vortex

1

Yeah. Put the chocolate noodles together, so that the butter can soften it, evenly mix it, rub it in the face, start with small particles, don't worry, and then it'll become a lump. 15 minutes

2

Cheese pasta, softened with butter, sugar powder and small drops of salt, added to the cream cheese and hit it smooth with an electric omelet. Add low powder. We're all in this together

3

Open the noodles, put them in a spare bag, and make them about the same size

4

Then we'll open the chocolate noodle, the chocolate noodles will be wet, and the water in the material will be fine, depending on how soft it is. Add or minus

5

Two pieces of pasta are about the same size, and they're cut open with scissors. Brush the water on the chocolate noodles

6

And then the two sides are tied together, so be careful, it's hard to adjust once they stick together

7

Put the pasta on the stick a little bit, make them fit, cut them open with a scratchboard

8

Cut the extra edge with a scratchboard

9

You don't have to take the bag off, put it on the sushi curtain, roll it up slowly

10

All right, roll it up

11

This one with the sushi roll, isn't it good? It's not very cracky

12

It's a hand-roll. It's a crack

13

Roll it in, put it in the fridge for half an hour

14

Look, it works under the sushi curtain. All frozen cookies come out of the oven first. My little oven's on fire for 15 minutes. You guys take care of your time, huh

15

Hey, so confident about your hands, it's all broken. We'll have to rely on sushi curtains. But it tastes the same

16

You'll get out of the oven in this color

17

It's cut off the edge, and it's a shame to lose it. Scratch it together, take the scrape to square, freeze for half an hour

18

It's 15 minutes of fire, marbles, dot dog cookies, no waste

19

Work. Good. Ha ha

1. The above ingredients can make about 25 cookies. My little nephew loves them, so I doubled the ingredients. You can adjust the amount according to your own needs. 2. Using a sushi mat makes rolling the dough easier. I didn't use it for the first roll—oh my, the cracks were on a god-tier level. 3. Be extra careful when sticking the two dough sheets together. Because there is moisture on the chocolate dough, it sticks extremely tight once placed and cannot be adjusted, so please be extremely careful. 4. The freezing time doesn't need to be too long; half an hour is fine. 5. The cut-off scraps can be gathered together to make marbled cheese squares. Hehe, wasting is a huge crime! 6. Also, adjust according to your oven's temperament. My small oven has a really bad temper; usually it takes 6 or 7 minutes to bake cookies and it’s already getting angry. This time for the cheese, I had to use it for about 10 minutes, and it was about to lose its temper. Haha, actually, small ovens are better—they concentrate heat and take less time. Big ovens are too much trouble!