#aca Fourth Session Baking Contest# Making Pornographic Soft Cheese Cookies

Name: #aca Fourth Session Baking Contest# Making Pornographic Soft Cheese Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cream cheese; 5g Red yeast powder; 35g yolk; 70g Egg white; 30g High-gluten flour; 30g corn starch; 35g Caster sugar; 15g White chocolate; 5g butter; 5g Orange wine

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There was some cream cheese left when I made the cheesecake last time. This time I made soft cookies just right.
This cheese soft cookie made today is different from the cookies we usually eat. It is called a soft cheese cookie because cream cheese contains a lot of water. When the finished product is left for a period of time, the water in the cheese filling will slowly penetrate into the biscuits, and the biscuits that are eaten at this time will be It has a soft texture. And it tastes very palatable, a little sour, a little sweet, and a little salty, and the cheese filling doesn't feel greasy at all in the mouth, so it is very delicious. "

#aca Fourth Session Baking Contest# Making Pornographic Soft Cheese Cookies

1. Prepare the required ingredients

#aca Fourth Session Baking Contest# Making Pornographic Soft Cheese Cookies recipe

2. Mix 20 grams of cornstarch into the egg yolk and stir it evenly

3. Add 10 grams of cornstarch to high-gluten flour, mix well and sieve it again

4. When whisking the egg whites, add fine sugar three times and beat until dry and foamy

5. Take one third of the meringue and put it in the egg yolk paste and mix well

6. Sift in the red yeast rice powder and stir evenly

7. Then pour into the remaining meringue and stir in cutting style (do not stir in circles, it will defoam easily)

8. After mixing well, pour the sifted flour in twice and mix well

9. Pour the batter into the piping bag

10. Put a piece of greased paper on the baking tray and squeeze it into a small round cake shape

11. Preheat the oven at 165°C for 5 minutes, place the lower layer on the baking tray (the larger one is on the middle layer), and bake for about 20 minutes.

12. At this time, you can make the filling, the white chocolate heat insulation water melts

13. Mix the melted chocolate with cream cheese, orange wine and butter, and stir evenly, the more delicate the better, and put it into a piping bag

14. After the biscuit is cooled, unmold, take a biscuit, squeeze the cheese filling on the biscuit, and cover with another biscuit to complete

15. It’s also nice to sprinkle some powdered sugar to decorate.

Tips:
1. The batter for making biscuits should not be too thin, otherwise it will be difficult to squeeze and not easy to form
2. If you don't have red yeast rice powder, you don't need to add it, but it will be more beautiful if you add it
3. Since there is no oil in the biscuit batter, a piece of greased paper must be put on the baking tray to prevent sticking, otherwise the baked biscuits will be difficult to demould
4. Eat the prepared biscuits immediately after adding the sandwich, the taste is crispy, if you leave it for a while, it will be soft, these two tastes can be made according to your preference.
5. Unused cheese filling can be stored in the refrigerator, take it out in advance when you want to eat it, and squeeze it out when it becomes slightly soft