Apricot Jam Mirror Biscuits
1.
Ingredients: (about 50 pieces)
Cookie batter:
65 grams of protein, 50 grams of powdered sugar, 50 grams of almond powder, almonds, right amount of almond butter sauce (about 100 grams)
35 grams of almond powder, 22 grams of powdered sugar, a spoonful of milk, 17 grams of whole egg liquid, 28 grams of butter, a tablespoon of cream, a little vanilla extract Surface decoration: apricot jam 50 grams, appropriate amount of waterMirror: 50 grams of powdered sugar, water 7 grams, 3 grams of rum, baking time: 160 degrees, 12 minutes.
First make almond butter sauce, measure all the ingredients
2.
Mix 100 grams of almond powder, 60 grams of powdered sugar, 5 grams of milk, and vanilla extract with a whisk at low speed.
3.
Add 50 grams of whole egg liquid and mix well.
4.
Add 10 grams of fresh cream and mix evenly. It does not matter if the powder and liquid are slightly separated at this time.
5.
Soften 80 grams of butter to room temperature, you can easily poke into the state with one finger
6.
Add the softened butter to the mixture three times, beating evenly each time, and then add it a second time.
7.
After adding the butter, beat well at low speed evenly.
8.
Make sure that all the materials are mixed uniformly and become a uniform and viscous state as shown in the figure. The almond butter sauce is ready and can be put in a piping bag for later use.
9.
Next, make the biscuit batter and measure the components of the biscuit batter.
10.
Put 65 grams of egg white and 50 grams of powdered sugar into the container
11.
Use an electric whisk to beat until hard foaming. Lift the whisk to have small hard corners. Turn the cooking bowl over to keep the egg whites.
This step is the same as the egg white on a chiffon cake, which tests the basic skills
12.
Stir the meringue with a spatula until it becomes thick and lumpy
13.
Add a portion of the sifted almond flour to the meringue and mix well. Use the method of turning from bottom to top, do not stir in circles
14.
After turning evenly, add the remaining sifted almond flour and continue to mix evenly
15.
Stir until all the ingredients are evenly mixed, showing a shiny and fluffy batter
16.
Put the batter into the piping bag.
17.
Use a 5mm round decorating nozzle to squeeze out a doughnut shape of about 4cm on the tarp
18.
Sprinkle with chopped almonds
19.
Tilt the baking tray, tap the bottom of the baking tray lightly, and shake off the excess almonds
20.
This will make a biscuit batter with chopped almonds
21.
Squeeze the almond butter sauce made before into the center of the biscuit and fill it up.
22.
Put into the preheated oven, baking time: 160 degrees, 12 minutes
23.
After baking, take it out and let cool
24.
Surface decoration:
Put 50 grams of apricot jam into the pot, add appropriate amount of water, simmer the jam on low heat, and boil it while stirring. The amount of water is different for each jam, and it is enough to reach the best condition. The jam is not easy to hang when it is too thin, and it is not easy to spread if it is too thick. The best state is to cook until it falls slowly when scooped up with a spatula
25.
Spread the jam on top of the biscuits
26.
Glossy:
Put 50 grams of powdered sugar, 7 grams of water, and 3 grams of rum into a bowl. Stir evenly with a spatula until smooth.
27.
Because the smearing area is small, it is more convenient to use a clean paintbrush. Brush the frosting evenly on top of the jam
28.
Put the biscuits in a preheated 190 degree oven and bake for a minute and a half to set the shape. Always observe next to the oven
29.
The mirror biscuits are finished
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