Shiroi Koibito Cookies

Overview

Today, a man from science and engineering told me that it only takes 1.4 milliseconds from the moment the mouth tastes something sweet to the time the brain perceives it. The romance of men in science and engineering is always confusing. Just like in "The Big Bang Theory", Leonard brought a snowflake back from Antarctica to Penny. He said that I had preserved the snowflake permanently with polyvinyl acetal resin, but all he got was a blank look on the woman's face. In fact, it’s not just this crappy science guy who likes to preserve snowflakes. The Japanese also like to preserve the pure white snow. In order to retain the taste of Hokkaido ice and snow, they developed a white chocolate-filled shortbread called Shiroi Koibito. I wonder if the cold in Hokkaido created the characteristics of this biscuit. When I took the first bite, the cracker cracked as cold and crisp as ice flakes, and the white chocolate inside had the same taste as white snow, sweet and slightly cold, as if the entire snow in Hokkaido had been collected and concentrated. The white lover from Hokkaido has landed in the mortal world. The lover's heart is as pure white and clean as snow. For those of us who live in the city and have no time to escape, there is no need to go far away to enjoy the snow scenery. As long as you are at home, you can create a sweet ice and snow feast for your lover. This kind of luxury is completely worth the tacky and squandered romance. Also, don’t forget that it only takes 1.4 milliseconds from the moment you taste something sweet in your mouth to the moment your brain perceives it.

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• egg white
• milk powder
• whipping cream
• white chocolate
• powdered sugar

Ingredients

Steps

1. 1 Filling materials: white chocolate: 150g, light cream: 20g

   

2. 2 Biscuit ingredients: butter: 50g, powdered sugar: 40g, whipping cream: 30g, cake flour: 50g, milk powder: 20g, egg white: 50g, powdered sugar: 10g

   

3. 3 Preparation: 1. After the butter has softened naturally, add 40 grams of powdered sugar and mix evenly with a spatula

   

4. 4 Use a whisk to beat

   

5. 5 Add light cream and mix well

   

6. 6 Sift in the low-gluten flour and milk powder, and mix well with a rubber spatula

   

7. 7 Add powdered sugar to the egg whites and beat with a whisk until straight peaks can be drawn out (dry foam)

   

8. 8 Add half of the beaten egg whites to the batter mixed in Part 4 and mix evenly with a silicone spatula

   

9. 9 Add the remaining egg whites and mix evenly using the same mixing method

   

10. 10 Place the silicone mat in the baking pan, and place the tile cake mold on the silicone mat (the tile cake mold will not shake when the silicone mat is placed underneath)

    

11. 11 Put the batter into a piping bag, cut a small opening in the piping bag, and squeeze a small ball of batter into the small grid of the tile mold

    

12. 12 Use a spatula to spread the batter, and spread the spatula from one side of the mold to the other to make the batter in the mold even

    

13. 13 After applying it, gently remove the mold

    

14. 14 Remove the mold and leave the square batter on the silicone mat

    

15. 15 Place the baking sheet in the middle of the oven, turn up the heat to 180 degrees, and bake for 9 minutes at 160 degrees, until the four sides of the biscuits turn golden brown. Take them out of the oven and put them on the table. Use a spatula to gently remove the biscuits from the silicone mat. Place the tile puff pastry on the silicone mat and continue baking the remaining batter in the same way

    

16. 16 Next make the chocolate filling, chop the chocolate on the cutting board

    

17. 17 Put the chocolate in a melting bowl and dissolve it in warm water

    

18. 18 After the chocolate melts, add the whipped cream and stir evenly

    

19. 19 Put plastic wrap on a small plate, pour a small portion of the chocolate filling into the small plate, smooth the surface with a small spatula, do not pour too much, just a thin layer, put it in the refrigerator for two minutes to solidify, do not freeze hard)

    

20. 20 Take out the small plate from the refrigerator, take out the chocolate, turn it upside down and tear off the plastic wrap

    

21. 21 Take two cooled biscuits and place them on top and bottom of the chocolate. Use a knife to cut out strips according to size

    

22. 22 Cut out small squares in the same way

    

23. 23 Cut the two biscuits, place a thin piece of chocolate between them, and assemble them. Store the mixture in an airtight seal for 12 hours before eating

    

24. 24 Done

    

25. 25 ..Finished product picture

    

26. 26 ..Finished product picture

    

27. 27 ..Finished product picture

    

28. 28 ..Finished product picture