600 g flour
150g icing sugar
Butter 350 g
30 g of cocoa
First poma butter with your hands until you get that it has a cream texture. Separately, whisk the egg.
On the kitchen counter, mix the flour with the sugar and make a small volcano;
placed at its center the butter and egg and mix all ingredients well, until completely homogenized.
Finally, divide dough into two halves. In one of the two masses, add the 30 grams of cocoa, until it is completely embedded. A Once we have the two masses, each color, cover with a cloth and reserve in the refrigerator for 12 hours.
Stretch white mass to the extent of 20 by 20 centimeters and then stretched the black mass of about 2 inches shorter,
but the same width. Then, put a mass above the other and, once both are fitted together, and rolled to form a cylinder.
Reserve in the fridge for 12 hours or so. When cool, you can slice them, which appear in the drawing.
Stretch white mass to the extent of 20 to 20 inches long and an inch thick;
After this process the dough cut into strips. Repeat this process on the masses of the two colors.
Once you have 5 strips white and 4 black strips, place them so that they are interleaved 2 and 1, 2, and 1, 2, 1 …
You have to get it is a grid. Stretch white mass to the extent of 20 by 20 centimeters and,
this involves the grid sheet. Reserve in the refrigerator for about 12 hours, until cold. Finally, cut into slices, which already appear in the drawing.