Chess cookies
By VicentaLakin
BLACK AND WHITE ARE ALWAYS THE TWO MOST CLASSIC AND MOST COMMONLY USED COLOURS IN FASHION. AND MOST IMPORTANT OF ALL, THE STUDENTS WHO LOVE THE F1 RACE MUST BE FAMILIAR WITH THE BLACK AND WHITE FLAG, THE WIND AND POWER, THE ENGINE BOOM, THE BLACK AND WHITE FLAG SWINGING AT THE END OF THE LINE, AND IT BOILS. IN THE COOKIE WORLD, TOO, MAKE A CLASSIC BLACK-AND-WHITE CHESS BISCUIT, AND LET OUR LIVES BE PASSIONATE
Recipe Recommendations
- low-gluten flour 310 grams
- whole egg one
- egg liquid 20 grams
- unsalted butter 150 grams
- cocoa powder 10 grams
- powdered sugar 120 grams
- salt 2 grams
Steps for Chess cookies
1
The butter is split into two equal slices and the room temperature is softened。
2
Adding 60 grams of sugar powder, each with an electric omelet to thick white。
3
The whole egg fluid is added in fractions and the egg fluids are mixed to the full absorption。
4
Low powder 160 g, salt 1 g mixed sift in the basin; another low powder 150 g, salt 1 g, cocoa 10 g mixed sift in the basin。
5
Double-coloured flounders will be packed in a spare bag and frozen in the refrigerator for 20 minutes。
6
refrigerated pasta is about 6 or 7 mm thick, cut with a knife to the edge of the unsophisticated edge, and cooled into the refrigerator until the face became hard。
7
The two pieces overlap, with an egg paste in the middle。
8
cut to about 1 cm strip。
9
Crossed the strips by colour into Marseeks, each with an egg fluid to paste. It's one hour of freezing in the fridge, and then it gets hard。
10
take out frozen mosaic noodles, cut to about 1 cm and put them on the grill。
11
The oven is preheated at 170 degrees and goes to the upper middle of the oven for approximately 20 minutes。Chess cookies Make Tips
1. The shape of the chess biscuit is very beautiful, so it is important to maintain its regular shape. When slicing the dough, pay special attention to the consistency of the length and thickness of the dough of the two colors, so that the chess biscuit can be neat. The dough uses all powdered sugar and no butter, so it has low ductility and maintains its shape well when baked.
2. When mixing butter and egg liquid, use a rubber spatula to stir, or use an electric egg beater to stir at low speed.
3. The baking temperature depends on the temperature of your own oven. Pay more attention to observation to avoid the deeper coloring and affect the color quality.
2. When mixing butter and egg liquid, use a rubber spatula to stir, or use an electric egg beater to stir at low speed.
3. The baking temperature depends on the temperature of your own oven. Pay more attention to observation to avoid the deeper coloring and affect the color quality.