Chinese Food
White Lover biscuit
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Today, a science and technology man told me that it only takes 1.4 milliseconds from the time I eat sweetness in my mouth to the time my brain perceives sweetness. The romance of a tech man is always puzzling. Like in the big bang of life, Leonard brought a snowflake back from the south pole to penny. He said that I used polyvinyl acetal resin to keep the snowflake forever. All I got was the daze on the face of a woman. In fact, it's not just the poor man of science and engineering who likes to keep the snowflakes. The Japanese also like to keep the pure and flawless snow. In order to keep the taste of ice and snow in Hokkaido, they developed a white chocolate sandwich pancake called white lover. I don't know if the cold in Hokkaido makes this biscuit special. When I bite off the first bite, the pancakes are as cold as ice flakes. The white chocolate inside has the same taste as snow. It's sweet and slightly cold. It seems that the whole snow in Hokkaido has been collected and condensed. North
Cooking ingredients
Cooking Steps
Step1:Biscuit ingredients - butter-50g, sugar powder-40g, light cream-30g, low gluten powder-50g, milk powder-20g, egg white-50g, sugar powder-10
Step2:Sandwich material - white chocolate - 150g, light cream - 20
Step3:Making-1. After butter is softened naturally, add 40 grams of sugar powder and mix with a scraper
Step4:2. Use egg beater to kil
Step5:3. Add cream and stir wel
Step6:4. Sift in low gluten powder and milk powder. Mix well with rubber scrape
Step7:5. Add sugar powder into the egg white and beat it with an egg beater until it can pull out the upright sharp corner (dry foaming
Step8:6. Add half of the beaten protein to the fourth mixed batter and mix evenly with silica gel scrape
Step9:7. Add the remaining protein and mix it evenly with the same mixing metho
Step10:8. Put the silica gel pad in the baking tray. Put the tile crumb mold on the silica gel pad (the tile crumb mold will not shake during the operation of the silica gel pad on the bottom
Step11:9. Paste in the decoration bag. Cut a small hole in the decoration bag. Squeeze a small dough in the small lattice of the tile mol
Step12:10. Use a spatula to spread the muddleheaded surface. Spread the spatula from one side of the mold to the other side. Make the batter in the mold smooth
Step13:11. Gently remove the mold after plasterin
Step14:12. Remove the square batter of the mold and leave it on the silica gel pad
Step15:13. Place the baking tray in the middle layer of the oven, heat it 180 degrees and heat it 160 degrees for 9 minutes, until the four sides of the biscuit appear golden yellow, then it can be baked out of the oven. After the biscuit is baked out of the oven, take the silica gel pad out of the baking tray and put it on the table. Remove the biscuit gently from the silica gel pad with a spatula, and then put the tile cake on the silica gel pad. Continue to bake the remaining batter in the same way
Step16:14. Then make chocolate stuffing. Chop the chocolate on the chopping boar
Step17:15. Put it in a chocolate melting bowl. Dissolve it in warm wate
Step18:16. After the chocolate dissolves, add the cream and stir evenl
Step19:17. Spread the plastic wrap on the small plate. Pour a small part of the chocolate filling into the small plate. Use a small trowel to smooth the surface. Pour in a small amount. A thin layer is enough. Put it in the refrigerator for two minutes to solidify. Do not freeze hard
Step20:18. Take out the small plate in the refrigerator. Take out the chocolate and tear off the plastic wrap
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Cooking tips:1. When baking cookies, be sure to watch the heat. Especially in the last minute or two, pay attention to avoid the color from getting darker. 2. Although the amount of ingredients in the recipe is not large, because the biscuits are very thin, the finished products are quite large. So it is baked in several times. The recipe can be cut in half according to your own needs to reduce the amount of products. There are skills in cooking and delicious.
