A beautiful little cookie, perfect for giving to the person you love.
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Two-color heart-shaped biscuits
】(Reference Quantity: 26 pieces)
ingredient
: 100g gluten flour, 5g cocoa powder, 40g caster sugar, 1/4 tsp salt (1.25ml), 20g eggs, 40g butter, 1/4 tsp baking powder (1.25ml)
baking
: Oven middle layer, heat 180°C, 10-12 minutes
Production process:
1. After the butter is softened, add caster sugar and salt, and beat with a whisk until it is bulky.
2. Add the eggs twice and continue to beat with a whisk to make the eggs and butter completely fused and become a puffy and light state.
3. Mix low-gluten flour and baking powder and sift into butter.
4. Stir with a rubber spatula first to mix the flour and butter. When mixed, knead into a soft dough by hand.
5. Divide the dough into two portions. Set aside one serving and add 5 g of cocoa powder to the other and knead slightly until the cocoa powder is completely integrated into the dough and becomes a chocolate-flavored dough.
6. In this way, we get one yellow plain dough and one black chocolate flavored dough.
7. First sandwich the original dough between two fresh-keeping bags (or two sheets of oil paper), and use a rolling pin to roll out into a dough sheet with a thickness of about 0.3CM (sandwiched between the plastic bag or oil paper, you can avoid the dough being too sticky and difficult to roll out).
8. Remove the upper layer of fresh-keeping bag and press out the heart-shaped biscuits with a large heart-shaped mold. Then use a small heart-shaped mold to press a small heart-shaped shape into the large heart-shaped cookie dough.
9. The same is true for chocolate dough. After pressing out the heart, carefully remove the small heart-shaped cookie dough and adjust the two flavors to each other. (Swap the original small heart-shaped dough into the chocolate-flavored heart-shaped dough, and change the chocolate-flavored to the original flavor)
10. After adjustment, remove excess dough. Place the heart-shaped dough on a baking sheet lined with oiled paper. The remaining scraps can be kneaded into a ball and rolled out again until it is used up. Place the baking tray in the middle layer of the preheated oven at 180°C and bake for 10-12 minutes until the original dough turns a light golden brown.
TIPS：
1. The key to making this dough is to keep the dough at a soft and hard level that is easy to handle. If the dough is very sticky and soft after mixing, refrigerate it for a while to make the dough slightly firmer before rolling out.
2. Whether it is to reverse the small heart-shaped dough or move the whole cookie dough to the baking tray, be very careful to avoid deformation of the dough. If it is deformed, gently push the dough by hand to return it to its original shape (you can refrigerate it in the refrigerator until the dough is firm and then move the dough).
3. In addition to using heart-shaped molds, you can use other shape molds you like to make this cookie.
4. A small amount of baking powder can make the taste of the biscuits more crispy, if you mind, you can also not put it, but the taste of the biscuits will be harder ha!
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