Chess cookies
By VicentaLakin
As a classic style of fashion, this time it's in the baking world。
Recipe Recommendations
- low-gluten flour 290g
- cocoa powder 10 grams
- butter 160g
- powdered sugar 80g
- egg liquid 50g
- vanilla extract 1.5 grams
- salty fragrance
- roast
- several hours
- ordinary
Steps for Chess cookies
1
Protocol: When butter is softened, sugar powder is added and slowly mixed with sugar powder and butter。
2
Add eggs to the butter and mix them evenly. Eggs are more effective in two stages (the first full integration of eggs and butter and the next). Add vanilla, evenly mixed。
3
Low-banded flour is sifted into butter paste, fully mixed into a noodle, and the film seal is placed in the freezer for half an hour. In the same way, a chocolate noodle is made and placed in a freezer for more than half an hour。
4
EACH OF THE TWO PIECES OF LAMINATE INTO RECTANGLES OF APPROXIMATELY 1CM THICK. DRAW AN EGG FLUID ON THE ORIGINAL NOODLE FOR ADHESION, AND COVER THE CHOCOLATE NOODLE ON THE ORIGINAL NOODLE SO THAT IT BINDS IT TIGHT. PUT IT IN THE FREEZER ROOM AND FREEZE FOR HALF AN HOUR。
5
REMOVES LONG STRIPS CUT TO 1 CM WIDTH. DRAW EGG FLUID AS A GLUE ON A LONG STRIP OF CROSS-SECTIONS, AND COVER ANOTHER LONG STRIP WITH A LONG STRIP OF EGG FLUID AS A CROSS-COLORED CHESS GRID. PUT IT IN THE FREEZER FOR 30 MINUTES。
6
FROZEN AND HARD NOODLES ARE REMOVED AND CUT INTO LITTLE COOKIES WITH A THICKNESS OF 0.5CM. CUT COOKIES INTO THE OVEN, EACH WITH A CERTAIN GAP。
7
The Fong Tai oven chooses the hot wind-baking mode, 140°C, drops into the middle, and roasts for 30 minutes。