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Baking Recipe

Chocolate pattern cookies

Release time:

2015-11-10

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Abstract

Roll the two pieces of dough into 1cm thick square dough. Stack the chocolate dough on the vanilla spice dough and press it tightly (for better bonding, you can coat it with water). Cut the dough in half and stack it on top of each other to make a 4-layer dough.

Ingredients

Vanilla spice dough

All-purpose flour A (sieved) 175g powdered sugar 75g

Yihao Premium Yellow Butter A (cut into pieces) 150g vanilla essence a little

Chocolate dough

All-purpose flour B 150g cocoa powder 25g

Yihao Premium Yellow Butter B (cut into pieces) 150g

Condiments

Milk chocolate (dip) vanilla ice cream

practice

1. Preheat the oven to 170°C. Brush oil into an 18 square centimeter baking tin and line it with parchment paper.

2. Mix flour A, icing sugar, Yihao special grade yellow butter A and vanilla spice in a dish until it becomes a dough.

3. In another dish, mix flour B, cocoa powder and Yihao Special Yellow Butter B until it becomes a dough.

4. Roll the two pieces of dough into 1cm thick square dough respectively. Stack the chocolate dough on the vanilla spice dough and press it tightly (for better bonding, you can coat it with water). Cut the dough in half and stack it on top of each other to make a 4-layer dough.

5. Cut the dough into 3 large pieces on average, and cut each large piece into small pieces at a distance of 5 cm to form a biscuit shape. Put the dough in the baking tin and bake for 15-20 minutes.

6. Place another glass dish on top of boiling water in a saucepan, and melt the chocolate over water.

7. You can dip ice cream and chocolate when eating.

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