Strawberry cream sandwich biscuit(cao mei nai you jia xin bing gan )

Strawberry cream sandwich biscuit

Introduction:

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Production steps:

Step 1: cut 100g butter into small pieces to soften, add sugar and beat until fluffy.

Step 2: add the scattered eggs, and use the egg beater to beat the eggs at low speed until the eggs and butter are completely fused, showing a fluffy feather shape.

Step 3: sift the low gluten flour into the butter, stir evenly with a scraper, and mix the flour and butter.

Step 4: mix the dough well.

Step 5: roll the dough thin with a rolling pin, and use a circular cutter with a diameter of 4cm to cut a round biscuit on the dough.

Step 6: place the cut round biscuits on the baking plate carefully, put them into the pre heated oven, and bake them at 170 ° for about 15 minutes.

Step 7: make strawberry cream sandwich: 60 grams of butter melt into liquid.

Step 8: pour sugar powder and freeze-dried strawberry powder into butter.

Step 9: use a rubber scraper to mix and press repeatedly, so that the sugar powder and butter are completely integrated to form a suitable soft and hard sandwich.

Step 10: take an appropriate amount of sandwich and rub it into a small ball, put the sandwich on one biscuit, press another biscuit, flatten it so that the sandwich is evenly spread between the two biscuits, and finish. The finished biscuit is sealed and stored overnight before eating.

Materials required:

Low gluten powder: 200g

Sugar: 45g

Powdered sugar: 100g

Butter: 160g

Egg: 40g

Freeze dried strawberry powder: 20g

Note: cold butter is not easy to soften, can be cut into small pieces and softened after heating with a hair dryer, in the process of whipping, it is not easy to beat because of adding eggs to harden, you can also use a hair dryer to soften properly.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Cao Mei Nai You Jia Xin Bing Gan