Marble biscuits (reference weight: 24 pieces)

Ingredients: low-gluten flour100g, fine sugar 30g, butter 67g, cocoa powder 6g, milk10g.

Baking: in the middle layer of the oven, fire at 180℃ for about 15 minutes. Production process:

1. After the butter is softened, add the fine sugar and beat it with an egg beater until fluffy.

2. Add the milk and continue to stir for a while until the milk and butter are completely mixed.

3. Sift in low-gluten flour.

4. Stir evenly with a rubber scraper to form a soft batter.

5. Divide the stirred batter into two parts. Sift the cocoa powder into a portion of batter, and stir it evenly with a rubber scraper, so that the cocoa powder and batter are completely blended and become chocolate batter.

6. Use cocoa powder to make the butter batter and chocolate batter into a cylindrical dough as shown in the figure.

7. Fold the two doughs together and knead them several times by hand to make the doughs mix with each other (marbling is made by this step). You can't rub too many times. If the two doughs are completely integrated, the pattern will not come out.

8. Knead the dough into a circle and knead it into a large cylindrical dough by hand.

9. Wrap the dough in oil paper or plastic wrap and put it in the freezer for about half an hour until the dough hardens.

10, take out the hardened dough and cut it into 0.3CM thick pieces with a knife. This part will show beautiful marble lines.

1 1. Put the cut cookies on a baking tray or baking net covered with baking paper, leaving enough space between each cookie. Put the baking tray into the oven preheated to 180℃ and bake for about 15 minutes until the surface is golden yellow.

Tips:

1, whether the marble pattern is clear or not, the key is to knead the dough of two colors to a proper degree. If you don't pinch it enough, the two colors are different and the pattern is not beautiful enough. If you pinch it for too long, the two colors will merge into one color, and the pattern will not be clear.

2, this formula does not use eggs, and friends who are allergic to eggs can also eat with confidence.

3, cylindrical dough, when frozen, if the dough is soft, the bottom will be squashed when frozen, and the cut biscuits are not round enough and not beautiful enough. So if the dough is soft, you can put it in the freezer for a while to make it a little harder, take it out and knead it again, and then put it in the freezer to freeze hard, so that the bottom will not be squashed.