Cheese Soft Cookies

Overview

There was some cream cheese left over from the last time I made cheesecake, and I just needed it this time to make soft cookies. The cheese soft cookies I made today are different from the cookies we usually eat. The reason why it is called cheese soft cookie is because the cream cheese contains a lot of moisture. When the finished product is left for a period of time, the moisture in the cheese filling will slowly invade into the cookie, and the cookie will have a soft texture when eaten. And its taste is also very palatable, a little sour, a little sweet, and a little salty. Moreover, the cheese filling does not feel greasy at all in your mouth, which is very delicious.

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• corn starch
• cream cheese
• egg white
• egg yolk
• high gluten flour
• orange wine
• red yeast rice powder
• white chocolate
• fine sugar

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Mix 20 grams of cornstarch into the egg yolks and mix well

   

3. 3 Add 10 grams of corn starch to the high-gluten flour, mix evenly and sift it once

   

4. 4 When beating egg whites, add fine sugar in three batches and beat until dry peaks

   

5. 5 Take one third of the meringue and put it into the egg yolk paste and mix evenly

   

6. 6 Sift in the red yeast rice powder and mix well

   

7. 7 Pour into the remaining meringue and stir in a cutting style (do not stir in circles as it will easily defoam)

   

8. 8 After mixing well, pour the sifted flour in two portions and mix evenly

   

9. 9 Pour the batter into a piping bag

   

10. 10 Place a piece of parchment paper on a baking sheet and shape into a small round cake

    

11. 11 Preheat the oven to 165 degrees for 5 minutes, place the baking sheet on the lower shelf (for larger ovens, place it on the middle shelf), and bake for about 20 minutes

    

12. 12 At this time, you can make the filling and melt the white chocolate in hot water

    

13. 13 Mix the melted chocolate, cream cheese, orange wine, and butter together, and stir evenly. The more delicate the better, put it into a piping bag

    

14. 14 After the biscuit has cooled, unmold it, take one biscuit, squeeze the cheese filling on the biscuit, and then cover it with another biscuit and it’s done

    

15. 15 It’s also nice to sprinkle some powdered sugar for decoration. I couldn’t wait to eat a piece, it was really delicious