Main Ingredients:
Chocolate Powder: 20g; Flour: 180g; Butter: 100g; Egg: 1.
Auxiliary Ingredients:
Condensed Milk: A little; Matcha Powder: 5g; Milk Powder: A little.
Seasoning:
Granulated Sugar: 3 tablespoons; Salt: A little.
Flavor: Milky; Process: Baking; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Making Intense Love – Qixi Double-Color Heart-Shaped Cookies
All the things used
Take the butter out of the refrigerator in advance and let it soften at room temperature. Add the sugar in three times while beating with an electric egg beater.
Beat the egg and mix it with a little condensed milk.
Add 3 to 2 slowly in three times, and mix them thoroughly with an egg beater each time to fully integrate them.
Add a little salt to the flour and mix well, then add it to 4 and cut and mix well.
Add milk powder to 1/2 of the dough.
Add chocolate powder to 1/4 of the dough.
Add matcha powder to 1/4 of the dough.
Wrap all the dough with plastic wrap and put it in the refrigerator for 30 minutes in the cold storage room to make it easier to shape. Make two white doughs, one chocolate dough, and one matcha dough into cylindrical shapes. Leave a little white dough.
Take out two pieces of dough, remove the plastic wrap, stack them together, and note that the upper dough is slightly shorter. Roll up from both sides to the middle.
The rolled-up shape is placed in the freezer for 30 minutes.
Shape the green dough and the remaining white dough as shown in the picture.
Wrap with white dough. Put it in the freezer for 30 minutes.
Take out the frozen hard dough from the freezer, cut it into thin slices of about 0.4cm and put them in the baking tray.
Bake at 160°C for 10 minutes, then turn to 150°C for another 10 minutes.
Out of the oven~
