Sweet taste~~~Chocolate sandwich cookies
Overview
Since learning to bake, I rarely buy snacks outside. Every time I tell my children what they want to eat in advance, they basically make them by themselves. There are no additives in the snacks you make, and the ingredients you choose are healthy and safe for your children to eat. Fortunately, my child likes butter biscuits, so I often make them in different styles, such as sesame-flavored, matcha-flavored, blueberry-flavored, cranberry-flavored, and strawberry jam-flavored. The styles are slightly different each time, and my children are also pleasantly surprised and become my taste testers. . .
Tags
Ingredients
Steps
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Soften the butter, add the sugar and rock sugar powder, and stir evenly with a whisk. No need to hit too hard. (I only had 20 grams of rock sugar powder at home, so I added 20 grams of soft white sugar to make up the number. Just put 40 grams of sugar in it. Because chocolate is sandwiched, the sugar content of the biscuits is reduced. If it is not filled, at least 50 grams of powdered sugar is needed)
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Add 35 grams of beaten egg liquid in three batches.
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Sift in cake flour.
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Use a rubber spatula to mix evenly, then knead with your hands to form a dough.
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Place in a large plastic bag and roll into a 2mm thick rectangle with a rolling pin.
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Place the entire chopping board in the refrigerator for half an hour. After half an hour, tear open the plastic bag.
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Cut into small pieces and place on a baking sheet lined with baking cloth.
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Set the middle shelf of the oven to 180 degrees and wait for about 13 minutes. When the sides of the biscuits turn yellow, they are ready to be baked.
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Grate the dark chocolate into fine pieces with a grater.
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Put it into a piping bag and soften it with warm water before use.
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Open a small opening at the bottom of the piping bag and pipe the softened chocolate onto the cooled cookies.
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Top with another cookie.
