[Tomato Recipe] Hokkaido Cookies - a romantic taste of milk and chocolate

Overview

The Hokkaido chiffon in the cake, the thick and smooth vanilla cream filling always makes people feel like eating ice cream; the Hokkaido toast in the bread, with its cloud-like white and delicate texture and sweet milk flavor, is really addictive. What about the Hokkaido cookies among cookies? Naturally, we cannot do without this frankincense. Two thin cookies with fresh cream and milk powder, and a milk chocolate or white chocolate filling seem to be meant to be together. The crispy pine has a soft and melt-in-your-mouth texture, which is natural and extremely tempting.

Tags

• baking
• afternoon tea
• butter
• cocoa powder
• low gluten flour
• milk chocolate
• milk powder
• whipping cream
• powdered sugar
• protein

Ingredients

Steps

1. 1 After softening the butter at room temperature, add 40g powdered sugar and beat

   

2. 2 Add the light cream and continue to beat until the light cream and butter are evenly mixed and the butter mixture is very fluffy

   

3. 3 Sift the low-gluten flour and milk powder into the butter mixture and mix well with a spatula

   

4. 4 Add 10g of icing sugar to the egg whites and beat until dry and foamy

   

5. 5 Add 1/2 of the egg whites to the butter mixture and stir evenly until the egg whites and batter are evenly mixed

   

6. 6 Do not stir in circles. Add the remaining egg whites into the batter and continue to mix evenly. As shown in the picture, the batter will be smooth and delicate

   

7. 7 Place the square tile mold on a baking sheet lined with oil paper, put the batter into a piping bag, cut a small slit, and then squeeze a small ball of batter into each grid of the tile mold

   

8. 8 Then use a scraper to spread the batter from one side to the other side of the mold to make the batter in the mold smooth

   

9. 9 Remove the mold and the square batter will remain on the baking sheet. Place the baking sheet into the middle rack of the oven, bake at 175°, with upper and lower heat, for about 10 minutes, until the cookies turn golden brown, then take them out after cooling. Make the chocolate filling. Chop the chocolate, pour in the whipping cream, heat over water until the chocolate melts and mix evenly with the cream, and let it cool until it is very thick

   

10. 10 Put the chocolate filling into a piping bag, cut a small opening, and then fill the one-year cookie with the chocolate filling in a square shape from the outside in

    

11. 11 Cover with another cookie, put the combined cookies into an airtight box, seal and store for 12 hours before eating