Chinese Food
Brandy chocolate sandwich biscuit
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The recipe came from the biscuit research office. The original recipe was brandy chocolate ganache. I was lazy, so I used the caramel Chocolate Ganache at home. But it's brandy Ganache recipe. Just make it.
Cooking ingredients
Cooking Steps
Step1:Butter and sugar until pale.
Step2:Add cream twice. Stir until completely emulsified.
Step3:Add the sifted low flour and almond powder and mix well.
Step4:Knead the dough and put the wrap in the refrigerator for half an hour.
Step5:Roll it into 0.2cm flakes and refrigerate for another 30min.
Step6:Take it out and press it out with a mold. It can press the shape you like. Brush a thin layer of whole egg liquid.
Step7:Heat the oven up to 160 degrees. Heat it down to 150 degrees. Bake for about 15 minutes. Remove and cool.
Step8:Ganashi production - boil the cream over medium low heat. Add the chopped dark chocolate and heat to melt. Then add the sugar powder. Mix the salted butter well. After cooling, add the brandy.
Step9:Assembly - put ganeshi in the mounting bag. Squeeze it on the unearthed biscuit. Cover another piece of the unearthed biscuit.
Cooking tips:1. You can use rum without brandy. 2. Salt free butter can be used if there is no salt butter. Add salt appropriately. 3. Half of the recipe is used for biscuits. There are skills in making delicious dishes.
