Cheese Cream Oreo Sandwich Biscuits
1.
Soften the butter and stir evenly with powdered sugar until fluffy.
2.
Add the egg liquid to the butter 3 times, and pay attention to mixing the egg liquid each time before adding it.
3.
Add all low-gluten flour, bamboo charcoal powder and cocoa powder at once.
4.
Beat with an electric whisk until there is no dry powder, then knead it into a ball, put it in a fresh-keeping bag and refrigerate it for 1-2 hours.
5.
Take out the dough, put plastic wrap on top and bottom, and roll out the dough to a thickness of 3mm
6.
Carve out the shape with a biscuit mold
7.
Preheat the oven to 170 degrees, place the baking pan on the middle level, and bake at 170 degrees for about 15 minutes.
8.
After the biscuits are taken out, wait for them to cool, the cream cheese is softened by heat insulation water, add powdered sugar and mix well, then add butter and stir until smooth, add it to the piping bag and squeeze on the biscuit body, and then overlap the two biscuits.
9.
The biscuits can be eaten in the refrigerator overnight.
Tips:
1. The powdered sugar in the formula cannot be replaced with white granulated sugar.
2. After the dough is made, put it in a fresh-keeping bag. If you can't use it at a time, you can put it in the freezer of the refrigerator, and then take it out and warm it up before using it.
3. The temperature of each oven is different. Generally, you can bake it until the biscuits are golden brown (about 12-15 minutes), but because the color of this biscuits is darker, you must keep it next to the oven.
4. The filled biscuits should not be placed for a long time because they are easy to be damp. They must be sealed and stored as soon as possible.
