Materials?
Primitive dough
60 grams of unsalted butter
30 grams of fine sugar
30 grams of eggs
Low gluten flour 120g
4 ml of rum
Chocolate dough
60 grams of unsalted butter
30 grams of fine sugar
30 grams of eggs
Cocoa powder 30g
90 grams of low-gluten flour
4 ml of rum
How to make mosaic cookies?
Prepare materials. Salt-free butter is cut into small pieces to soften, and chocolate dough is mixed with cocoa powder and low-gluten flour and sieved.
Original dough: Beat softened butter into cream, add fine sugar and continue beating until the color turns white.
Add the broken eggs in three times and stir well. Tips for adding egg liquid.
Add rum and stir well.
Sift in the low-gluten flour twice and stir with a scraper to make the original dough.
The steps of chocolate dough are the same as above, except that the powder is finally mixed and sieved.
Put the dough into a square fresh-keeping bag and roll it into a rectangle with a thickness of 1 cm through the fresh-keeping bag.
The same is true of chocolate dough. Put the two doughs in the refrigerator and freeze them for 0.5- 1 hour, respectively, and harden them.
Take out two frozen dough and cut one side of two fresh-keeping bags with scissors. Brush a layer of egg liquid (extra weight) on one of the dough. Don't throw away the fresh-keeping bag. It is very useful because it won't stick to your hands and won't come loose during plastic surgery.
Stack two pieces of dough together and cut off the irregular edges around (for use).
Cut into 1 cm thick strips, ten strips.
The side of each dough is coated with egg liquid (except for weight).
Five groups of noodles are combined into a grid with staggered colors.
The remaining scraps can be rubbed into a cylinder with another fresh-keeping bag, showing marble patterns.
Wrap the finished biscuit dough in a plastic fresh-keeping bag and put it in the refrigerator 1-2 hours to harden.
Take out the frozen dough and cut it into 0.5 cm thick pieces.
Put the cut biscuits into a baking tray covered with oil paper.
Bake the baking tray in a preheated oven at 160℃ for 15- 18 minutes.
After baking, take it out and put it on the shelf to cool.
skill
1. If you can't bake it at once, you can move more pieces and put them in the refrigerator. However, it should be noted that the thawing time is 40 minutes at room temperature.
2. About adding the egg liquid to the formula: add the egg liquid several times, and then add it after stirring evenly each time. If you add a lot of egg liquid at once, it will make the butter too late to absorb, which will lead to the separation of water and oil and make the biscuits not fluffy.