Yihao Classroom

Yihao Classroom

Teach You A Trick

Industry Knowledge

Baking Knowledge

Food Safety

Baking Recipe

Chocolate patterned cookies

Release time:

2015-11-10

Author:

Source:

Abstract

Roll out each dough into a 1cm thick square. Stack the chocolate dough on top of the vanilla dough and press firmly (you can brush with water for better adhesion). Cut the dough in half, then stack the two halves to create a 4-layered dough.

Ingredients

Vanilla Spice Dough

175g All-purpose Flour A (sifted), 75g Powdered Sugar

Yihao Premium Yellow Butter 150g A (cubed), A little vanilla extract

Chocolate Dough

150g All-purpose Flour B, 25g Cocoa Powder

150g Yihao Premium Yellow Butter B (cubed)

Seasoning

Milk Chocolate (for dipping), Vanilla Ice Cream

Instructions

1. Preheat oven to 170℃. Grease an 18-square-centimeter baking pan and line with baking paper.

2. In a bowl, combine flour A, powdered sugar, Yihao Premium Yellow Butter A and vanilla spice until a dough forms.

3. In another bowl, combine flour B, cocoa powder and Yihao Premium Yellow Butter B until a dough forms.

4. Roll out both doughs into 1cm thick square doughs. Place the chocolate dough on top of the vanilla spice dough and press firmly (you can brush with water for better adhesion). Cut the dough in half, then stack them to make a 4-layer dough.

5. Cut the dough into 3 large pieces, then cut each large piece into smaller pieces with 5cm spacing to form the shape of cookies. Bake in the baking pan for 15-20 minutes.

6. Place another glass bowl over a pot of boiling water and melt the chocolate in a double boiler.

7. Dip in ice cream and chocolate when serving.

Follow Yihao's WeChat official account for more baking knowledge.

Yihao Company QQ: 2089654265

Key words:

Previous:

None

Next:

Palace Peach Crisp

Latest developments