The practice is as follows:

Ingredients: butter 150g, sugar 140g, flour 300g, one egg, chopped almond 1 4 cup, cocoa powder 1.5 tbsp, flour 1.5 tbsp, milk1.

Practice: 1, preheating furnace temperature 180℃. 2. The flour is evenly dried (flour that is basically not caked is not needed). 3. Cream butter with sugar (use electric egg beater, or you won't be able to beat it if your hand is broken). 4. Add the eggs to the butter and stir slightly (manual eggbeater). 5. Add butter to 300g flour twice, first stir it evenly with a manual eggbeater, and then knead it into dough. 6. Cut the dough into two parts, one with cocoa powder and the other with flour, and knead well. 7. Roll 1/4 into a rectangle with a thickness of 1/4cm for each serving, and roll the rest into a rectangle with a thickness of 3/4cm, and put it in the freezer to cool for about 30 minutes. 8. Cut the 3/4 cm thick dough into 3/4*3/4 square rectangular strips. 9. Put the dough with a thickness of 1/4 cm at the bottom, then put the biscuit strips with two colors separated, apply a little milk, put the biscuit strips with opposite colors, and put the rest on the milk to form a 3*3 cross section. Roll the dough into a square and put it in the cold storage. 10, cut the cake into slices of 1/2cm, and put it in a baking tray with butter and flour. 1 1. Preheat oven 180 degrees, bake 18 minutes.