Welcome

Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !

09/04/2013

Bicoloured shortbread biscuits



Here is a cake my sister made. It really seems amazing!

I believe one is missing! J
You must leave it in the fridge for 3 hours!

Ingredients
For the white dough:
175g flour
Before baking
1 egg yolk
100 g softened butter
75g icing sugar
1/2 sachet dried yeast
2 teaspoons orange zests
1 soup spoon orange flower water (optional)
2 soup spoons milk
1 pinch of salt
For the chocolate dough
175g flour
1 egg yolk
100 g softened butter
75g icing sugar
1/2 sachet dried yeast
20g bitter cocoa powder
60g grated dark chocolate
1 pinch of salt

Preparation
 For the white dough: bring together the flour, the dried yeast, the sugar and the salt. Add the butter cut in dices, the orange flower water, the zests and the egg yolk. Mix with your fingers until you form a ball.
For the chocolate dough: bring together the flour, the dried yeast, the sugar and the salt. Add the butter cut in dices, the cacao powder and the chocolate. Mix with your fingers until you form a ball.

For each dough separately, spread a baking paper sheet and place the ball on it- cover with a second sheet (otherwise, the dough will stick to your rolling pin). Spread the dough so that it is 2 mm thick. Take away the sheet on the top after spreading.
Brush some milk on the white dough and cover with the chocolate dough (of course, after removing the baking paper). Roll the two doughs together (see picture on the left), cut the 2 sides to have sharp sides. 
Wrap the roll with baking paper and put in the fridge for 3 hours. Cut 5 mm broad slices, put on a grid and bake for 15-20 min in the oven at 180°.

Bon appétit!!!

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