Almond Cream Cocoa Cookies
1.
Cocoa dough ingredients: 10g cocoa powder, 90g low-gluten flour, 50g caster sugar, 10g milk, 0.5g salt, 50g unsalted butter
2.
Unsalted butter softens at room temperature;
3.
Pour it into the container and mix it with a whisk;
4.
Pour in caster sugar and salt and stir;
5.
Add milk and stir well;
6.
Sift in cocoa powder and low-gluten flour after mixing;
7.
Stir it with a rubber spatula to form a dough;
8.
Wrap the stirred dough with plastic wrap and let it stand for a while;
9.
Use a rolling pin to roll the resting dough into a sheet of about 6 mm;
10.
Use two heart-shaped biscuit molds of different sizes to form a heart shape;
11.
Arrange the pressed heart-shaped dough on the baking tray;
12.
Put the prepared almond cream filling into the piping bag;
13.
Cut the piping bag and squeeze it into the center of the heart-shaped dough;
14.
Garnish an almond on it;
15.
Put it into the preheated oven at 170 degrees, and bake for 10 minutes;
16.
After baking, simmer for 10 minutes at the remaining temperature, and then let it cool and seal for storage.
17.
Almond cream filling ingredients: 45g almond powder, 30g caster sugar, 30g unsalted butter, 30g whole egg liquid, 2g vanilla extract
18.
Unsalted butter softens at room temperature; pour it into the container and use a whisk, pour in the sugar and stir;
19.
Add whole egg liquid in batches;
20.
Add each time and stir well and then add the next time until the whole amount of whole egg liquid is poured;
21.
Add almond flour and stir evenly;
22.
Finally add vanilla extract and mix well.
Tips:
1. If the room temperature is low, the cocoa dough can be left to stand for a while and roll out. If the room temperature is high, you need to put it in the refrigerator and freeze and solidify before proceeding;
2. A total of 28 heart-shaped biscuits were made with the above quantities;
3. The baking temperature and time depend on your own oven.
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