Love a sweet heart(shuang se jia xin xiao su bing shen ai yi fen tian mi de xin )

Love a sweet heart

Introduction:

"Two color sandwich, I like to make biscuits into two colors. They will be more beautiful if they are not lonely. It's like our deep desire for company. Such dependence is sweet. It's like soft custard cream stuffing. The pistachio in the middle is a small surprise Sandwich biscuit "simple love"

Production steps:

Step 1: weigh the butter, soften the cocoa powder at room temperature, mix and sift the low gluten flour for standby (steps 1-12 biscuit making method)

Second step: beat the butter to cream, add sugar powder and continue beating.

Step 3: add egg yolk liquid in several times, and stir evenly

Step 4: add the sifted powder

Step 5: mix the dough well, no dry powder

Step 6: put the dough into the fresh-keeping bag, roll it 20 cm long, 16 cm wide and 0.4 cm thick, and freeze for 2 hours

Step 7: stick high gluten flour on the engraving mold and shake off the excess flour

Step 8: press out the base cake skin (you can directly press it with the moon cake mold) (if the dough is wet, refrigerate for 20 minutes)

Step 9: place the carved crust in the baking pan and refrigerate for 20 minutes to relax the crust

Step 10: preheat the oven at 170 ° C in advance, and heat the middle layer up and down for about 15 minutes (the time and temperature must be adjusted according to your own oven)

Step 11: apply chocolate flavored custard cream to the inside of the biscuit

Step 12: two pieces in one is a pair, the rest is still OK

Step 13: prepare materials

Step 14: heat the milk to boiling state and turn off the fire

Step 15: add the sugar to the yolk

Step 16: beat to a slightly white color

Step 17: add a few drops of vanilla essence and beat well

Step 18: add low gluten flour and stir well

Step 19: the batter is smooth and glossy

Step 20: add a small amount of warm milk in batches and stir while adding

Step 21: filter the milk and egg solution and pour it into the pot

Step 22: heat it over low heat and stir it along the edge of the bottom of the pan to make it sticky (always)

Step 23: scoop up, drop smoothly, present luster, finish

Step 24: mix 5g chocolate sauce with 15g basic custard cream while it's hot, then use

Materials required:

A cocoa butter: 50g

A cocoa cake sugar powder: 25g

A cocoa cake skin and egg liquid: 10g

A cocoa cake skin cocoa powder: 6g

A low gluten flour with cocoa crust: 68g

B custard cream yolks: 3

B custard cream sugar: 75g

B custard cream low gluten flour: 25g

B custard cream milk: 250g

B custard cream vanilla extract: moderate amount

C basic custard cream: 15g

C chocolate sauce: 5g

Note: This biscuit has very few raw materials, and the operation is very simple, but it still needs more patience to make a biscuit with beautiful patterns. Oh, demonstration of cocoa cake and chocolate flavored custard cream. The following are the points for attention of hakoke dough * when mixing low gluten flour, cocoa powder is sifted many times, and their molecular particles are different * when rolling dough, no matter how to make pie or chocolate flavored custard cream Biscuits are recommended to be packed in fresh-keeping bags. It's very easy to operate * I'm used to rolling and freezing the dough. You can also roll and mold the dough after freezing. It's better to have a pressing mold for moon cakes. It's necessary to carve the mold. The mold is stained with a little high gluten flour, and then shake off the excess powder. It will play an anti sticking role * the pressing force is very heavy, too light, the pattern is not clear after baking, too heavy, and it's difficult to demould The dough sticks to the mold * this biscuit dough contains a large amount of butter, so it should be refrigerated according to the hardness of the dough before and after engraving * the butter content is large, and the temperature should be kept as low as possible in the baking process (below 170, please determine according to your oven temperature). If your dough has a large bubble reaction during baking, be sure to reduce the temperature immediately Key points to observe custard cream: & nbsp

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Shuang Se Jia Xin Xiao Su Bing Shen Ai Yi Fen Tian Mi De Xin