First, break the egg, weigh it, and without mixing the white and yolk, set aside the remaining white except for 40g for the dough.It's the white that I'll use to paste the dough later.First, make plain dough.Gently dissolve the soft butter and add the sugar powder and mix well.Add room temperature eggs and vanilla extract and mix well.

Sift the flour and almond powder and mix well to form a lump, then place in a plastic bag and flatten to rest in the refrigerator for about an hour.

Chocolate dough is refrigerated by making a lump in the same process as plain dough.

After the refrigerated tissue is completed, each dough is the same size, and push it to a thickness of 1cm with the plastic bag.It's good to use a square bar or a 1cm thick book.

Spread white on plain dough, place chocolate dough on top, cut in half, overlap 2 and make 4 layers.

Cut the dough into 1cm thick layers, then cut it back into 1cm long and paste it with water or white to make it checkered.Pan the finished dough at appropriate intervals.This process takes some time.It is good to cover the dough with wet cotton cloth or plastic paper so that it does not dry. Bake it until it is golden for 12 to 15 minutes in an oven preheated to 170 degrees Celsius.