Chinese Food
Three colors of Hokkaido White Lover biscuit
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White Lover biscuit is a kind of chocolate sandwich biscuit. It's also called Hokkaido White Lover biscuit. It's estimated that the original prototype comes from Japan. Later, it expanded to multi-color and multi taste. It is no longer limited to white sandwich. All the desired delicacy, realized by your own hands, is the most valuable and fulfilling thing. This recipe needs to use tile crisp mold and cellophane. Only vanilla basic biscuits and sandwiches are listed in the recipe section. Strawberry and Matcha flavors are introduced at the bottom of this chapter.
Cooking ingredients
Cooking Steps
Step1:Biscuit material collection. Here's an explanation. The ingredients in the list are raw materials. After making it, my Yao'er said it was a little sweet (less sweet). So I used a third of trehalose when finishing it again. You can make it according to the formula. You can also reduce some sugar. As for the protein written in the formula, and the matching picture is egg liquid. In fact, it has little effect. The finished product of whole protein. Crispness. It's Crispy with yolk. It's darker. Use egg white or whole egg white at will. We need to pay attention to the later combination. The biscuit with egg yolk should be gentle, because it's a little crispy and afraid of breaking. For starters, protein is recommended. In addition, colored biscuits are also recommended to use protein.
Step2:Biscuit making. 160170 degree preheat oven. Soften butter. Sift almond flour. Beat the softened butter for several times with an egg puff. Whisk gently. Add sugar. Mix evenly with a small amount of protein. Mix evenly with a few times. The temperature of the butter and the egg liquid should not be too different. The temperature of the egg liquid is too low. The butter will turn into tofu dregs... So use A kind of Eggs at normal temperature A kind of Add sifted flour and almond powder after the egg liquid is absorbed. Mix well. Put it into a mounting bag.
Step3:Prepare a piece of silica gel baking pad or oilpaper. Put the tile crisp mold on it. Put it in place. Squeeze the batter into the box. Don't squeeze too much. It can't be mended. With the aid of a spatula and other tools, smooth the batter evenly and scrape off the excess batter A kind of Gently remove the mold from one end A kind of Be gentle. Don't bring the batter. Then transfer to the baking tray as a whole. Bake in the oven for about 8 minutes. Biscuits are very thin. So don't leave the oven. Always pay attention to the heat. 10 seconds more will change the color. Color the edge of the biscuit slightly. It's very soft just out of the oven. Don't touch it. Cool it and take it off. The biscuit part is finished.
Step4:White chocolate sandwich material. Chocolate is pure cocoa butter chocolate. Sugar free milk powder.
Step5:White chocolate sandwich. Melt chocolate in water. Add butter. Melt. Mix well. Then add milk powder. Mix well to form a smooth chocolate paste. Mount a flower bag for use. Don't put vanilla if you mind. Just feel free.
Step6:Prepare one or two pieces of cellophane. The cutting is a little larger than the mold. Cellophane in moul
Step7:
Step8:
Cooking tips:1. As for the egg white, in principle, use the egg white, especially the colored biscuits such as Matcha. The color will be more correct. When baking colored biscuits, if you want the green red color, please lower the oven temperature and extend the baking time. In winter, the temperature of eggs is very low. Please warm them before adding butter if necessary. When I was making it, the tofu dregs appeared for the first time. If this happens, it can be heated with water as a whole, and then mixed evenly. Eat it by yourself at home. It's a pity if you throw it out. 2. About the sandwich. It's OK to mix chocolate with cream. It depends on your taste. No tangle. It's cocoa flavor. It's good for black and Qiao. When making black Qiao sandwich, add a little orange wine or rum. It's more suitable for black Qiao. Spread like coconut, hazelnut and even durian as long as you like. 3. The butter of this recipe is the president (ordinary butter is not recommended). Chocolate is coco Baili. Milk powder is Anja. Think about it for a while. Welcome to correct and
