How to make two color biscuits delicious, and how to make two color biscuits?

Preface. The cookies I usually make are very popular with my family and friends, and I love to eat them, so I often make them. I bought matcha powder and cocoa powder before, and I was going to make some different flavors.

But the matcha biscuits I made for the first time were not very popular, and I guess I didn't have a good grasp of the quantity, so I hated it. Later, I made cocoa biscuits, and found that the heat was more difficult to control. This time, let's just have a mixture of plain and cocoa flavors, and make this two-color biscuit.

Material. Ingredients: 190g cake flour, 130g butter, 10g cocoa powder;

Excipients: 25g caster sugar, 55g powdered sugar, 50g eggs, two-color biscuits.

Cut the butter into small pieces and soften it at room temperature.

Add caster sugar and powdered sugar.

Stir well with a manual whisk.

Whip it smooth.

Add the beaten egg mixture in 3 portions, each time whipping until the egg and butter are completely combined, and then add the next time.

What it looks like after this whipping.

Sift half of the butter into 100g of cake flour.

Mix another 90g of cake flour and cocoa powder and stir to combine.

Sift the mixture into the other half of the butter.

Stir the flour and butter well with a rubber spatula until the flour is fully moistened.

These are two flavors of dough.

Roll the dough into long strips.

Cross the two strips of dough and weave them into a twist shape.

Roll them into cylinders and refrigerate them for half an hour.

Cut the cylinder into thin slices with a knife and place it on a baking tray lined with greased paper.

Tips: 1. Baking conditions: middle oven, 190 degrees, about 10 minutes.

2. You can use an electric whisk to replace the manual whisk to whip it.

3. The biscuits are sealed and stored after cooling out of the oven.

The small cookies made in this way have no additives, are easy to learn and have zero failures.

Material. White dough: 80 grams of butter, 50 grams of powdered sugar, 25 grams of eggs, 150 grams of cake flour, a pinch of vanilla extract.

Cocoa dough: 80 grams of butter, 50 grams of powdered sugar, 25 grams of eggs, 130 grams of cake flour, 20 grams of cocoa powder, a little egg mixture.

Method. 1. After the butter is softened, add powdered sugar and stir well;

2. Add the eggs in two parts, beat evenly, add vanilla extract and beat evenly;

3. Sieve in low powder, cut and mix evenly to become dough;

4. Use the same method to make the cocoa dough;

5. After the two kinds of dough are ready, put them in the refrigerator until they are slightly hard;

6. After taking it out, roll it out into 1 cm of dough sheets, apply a layer of egg liquid on the surface of one of the dough sheets, then cover the other dough sheet, and put it in the refrigerator for 30 minutes;

7. Take out the strips cut into one centimeter wide, take out two pieces of dough, apply a layer of egg wash on the surface of one of the doughs, and then cover the other strip of dough. Cocoa to the original flavor, the two directions should be staggered;

8. Wrap it in plastic wrap and put it in the refrigerator for half an hour until it is hard;

9. Take out the thin slices cut into centimeter thickness, and put them in the baking tray, leaving a certain distance in the middle to prevent sticking;

10. Heat the oven at 180 degrees, heat it up and down, and 12-15 minutes in the middle layer.

Material.

240g of low flour, 135g of butter, 1 egg, 100g of sugar, 20g of cocoa powderMethod.

1.Beat the butter with sugar until fluffy, then add the eggs and mix well.

2.Divide the whipped butter into two parts, one sifted with 130g of low flour and one with 110g of low flour and 20g of cocoa powder, and kneaded into two doughs.

3.Then shape it to your liking, I've made a checkered one, a windmill one, and two other ones that I can't name.

4.Put the whole dough in the refrigerator and freeze Lu Yan. I took it out the next day and made it, and I took it out and cut it into small pieces and sold it early enough to be baked.

degree for about 20 minutes.

Materials: The first time you do it, you can cut the material in half, try it out).

90 grams of butter, 65 grams of granulated sugar (if you don't like it too sweet, you can reduce it), 25 grams of whole egg liquid, 185 grams of cake flour (if you don't have it, use ordinary flour and cornstarch in a 4:1 ratio).

Baking powder 1 gram.

The softened butter is whisked with sugar in two batches until it is feathered.

Add the whole egg wash and continue beating until the egg wash and butter are added.

Mix completely, no liquid is visible.

Mix the baking powder and flour and sift into the butter.

Mix the baking powder and flour and sift into the butter.

Take the dough out of the refrigerator, twist it into a twist shape in two colors, cut it into small pieces of shed, and press it flat.

Put it in the microwave oven and read it for 4 minutes, take it out and take a look, if it doesn't work, it will be 2 minutes and 2 minutes, the surface will be shiny, and the dry chain will be OK.

Ingredients: 180g cake flour, 100g butter, 1 egg, 50g powdered sugar, 25g sugar, chocolate flavor: 180g cake flour, 100g butter, 1 egg, 50g powdered sugar, 25g sugar, 15g cocoa powder.

Method. Prepare the materials.

First, make the original part, soften the butter at room temperature, add sugar and powdered sugar and stir with a whisk until completely melted.

Add the eggs and continue to stir.

Add the sifted cake flour and stir well at low speed, without gluten, and shape the dough into a dough shape.

Let's make the chocolate part in the same way as in step 2.

Mix the cake flour with cocoa powder, sift it, add it to the butter and stir well, do not knead the gluten, and shape the dough into a dough.

This is two pieces of dough that are made separately.

Take a small piece of plain dough and chocolate dough and knead them into long strips (15g) each

Screw two noodles together, then connect the ends and knead them into a circle shape.

Bake in a preheated oven at 150 degrees for 25 minutes.

Sprinkle some flour on the cutting board, roll out the two types of dough into a dough about 1 cm thick, align the two dough pieces on top of each other, cut off the excess dough, and put in the refrigerator for 20 minutes.

Take out the dough and cut it into 4 cm wide strips, then cut it in pairs into 2 cm wide strips Alternate the chocolate dough sheet and the plain dough sheet, and apply egg wash to the joint surface to make it stick into shape.

Cut the dough into thick slices of about 5 mm of the same thickness and place on a baking sheet.

Bake in the middle of the oven at 150 degrees for about 25 minutes until the surface is golden brown.

Procedure Liquid. Unsalted cream softens at room temperature (about an hour in summer and about 2 hours in winter).

Powdered sugar, cake flour, and cocoa powder should be measured and set aside (you can spread a kitchen towel on a plate as a liner so that it can be poured into a sieve later).

Cut the softened unsalted cream into small cubes about centimeters, place them in a steel basin, sift and add powdered sugar, and beat quickly with a whisk until the cream becomes light and fluffy, without over-stirring (about a few minutes is enough).

Take another bowl, beat the eggs well, add the cream paste of method 3 in two times (or even three times), mix well before adding the remaining egg liquid to the slag hole, and stir all well.

Divide the whipped cream paste into two parts, put them in 2 steel basins, sift the powder of ingredient A (low-gluten flour) and add one of the cream paste, mix well with a spatula to form a dough, do not stir excessively, flatten the dough to about 2 cm thick, and then wrap it in plastic wrap and put it in the refrigerator for about 30 minutes (or freeze for 10 minutes) Original dough.

Sift the flour of ingredient B (low-gluten flour, cocoa powder) and add a beam to another part of the cream paste, mix well with a spatula to form a dough, do not over-stir, flatten the dough to a thickness of about 2 cm, and then wrap it in plastic wrap and put it in the refrigerator for about 30 minutes (or freeze for 10 minutes) Cocoa dough.

The workbench and rolling pin can be sprinkled with some low-gluten flour to avoid sticking, and then take out 1 2 of the dough from the refrigerator, the dough is lined with plastic wrap, and a layer of plastic wrap is spread above the dough, and the dough is rolled flat to about centimeter thick with a rolling stick through the plastic wrap, open the plastic wrap, take the model (or pinch it by hand) to make all kinds of biscuit shapes (rolling the dough through the plastic wrap is easier to roll, if it is still not easy to roll, you can sprinkle some low-gluten flour on the dough; If the dough is too soft to shape, place a piece of baking paper on a baking tray and spread the finished biscuits about centimeters apart on the baking sheet. Oven temperature 160-170 degrees C (must be preheated), bake for 12-15 minutes.

You can learn it in a few minutes, and it will be baked out of a warm yellow and cute, fragrant and crispy, and before it is baked, the children will run into the kitchen with the fragrance. Moms who like homemade snacks should not miss it, this small biscuit is really simple and easy to use, crispy and delicious.

Egg-flavored biscuits].

1.Prepare two small basins, one small basin to beat the egg whites, a small basin to put the egg yolks, we can beat three eggs.

3.In a small bowl of egg whites, pour 40 grams of sugar, which can also be replaced with xylitol, and beat with a whisk until it is hard and foamy, and it looks like cream. The egg whites continue to beat for a long time, until there is no liquid at the bottom of the bowl, and it is so sticky that it will not drip, and all the egg liquid has turned into bubbles, which are hard foams.

4.Pour the beaten egg whites into the egg yolk, stir up and down evenly, do not stir back and forth, so as not to affect the start. Then add 50 grams of cake flour and stir into a viscous paste, stir for a while to avoid lumps in the paste.

5.After stirring, pour all the egg batter into the fresh-keeping bag, take a baking tray, spread tin foil, tear a small hole in the fresh-keeping bag, squeeze out a small round cake, try to squeeze it round, and bake it evenly and beautifully. Fill the baking tray in rows.

6.Preheat the oven in advance, put the squeezed cookies in the oven and bake at 180 degrees for 20 minutes.

7.After baking, it can be eaten on a plate, and the baked biscuits are crumbled with a gentle pinch of your hands, and they are very crispy.

Well, this simple and delicious egg-flavored biscuit is ready, and friends who like it should try it quickly.

Ingredients: 2 cooked egg yolks, 100g butter, 50g powdered sugar, 100g low flour, 100g corn flour Method 1: Cut the butter melted at room temperature into small pieces, sieve in powdered sugar, and beat into feathers.

2. Sift in the crushed egg yolk with a small sieve.

3. Mix well with a rubber spatula. Be careful not to stir in a circular motion to avoid gluten.

4. Sift in low flour and corn flour. Mix well with a rubber spatula, but still can't stir in circles.

5. Stir slowly, at first it is broken noodles, mix constantly, and knead and press by hand, and finally it becomes a smooth dough with light yellow.

6. Wrap it in plastic wrap and put it in the refrigerator for one hour. After an hour, take it out and knead it into small balls. Press with your thumb.

7. Brush the baking tray with some oil and put small biscuits on it. Bake at 160 degrees for 20 minutes. After 20 minutes, put in the oven for 5 minutes, take it out, let it cool and serve.

To make cookies, we first add eggs, oil, and sugar to the bowl and stir them well until the eggs are melted, and then add flour to the bowl. Then we can fully stir the flour and egg yolk until there are no particles, and then we can put a layer of tin foil under the baking tray and smear it with oil, and then pour the batter into the piping tape and squeeze it on the baking tray and bake it in the oven at 180 degrees for more than ten minutes.

Ingredients: 85 grams of cake flour.

Cornstarch 85 grams.

85 grams of butter.

Icing sugar 40 grams.

2 hard-boiled egg yolks.

Salt 1 gram. Huge delicious little biscuits, must have the name Margaret