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.
