Cheese Ice Cream Brick Cookies
1.
The amount of three flavors recorded in the material
A. Original flavor: low-gluten flour 60g
B. Matcha: low-gluten flour 55g + matcha powder 5g
C. Coffee: 55g low-gluten flour + 5g coffee powder
3 servings for each of the 3 flavors of the final product (3×2)
4 servings of mixed flavors (4×2)
① Ingredients are ready. Weigh all the ingredients. The powdered sugar can be replaced with granulated sugar, but it is best not to use soft white sugar, otherwise the cookies may be excessively stretched during baking. The butter is softened at room temperature in advance, and the eggs are used after returning to room temperature. Mix the powders according to the amount listed above and sift them for later use
2.
Brick cookie section
② The butter is softened at room temperature to toothpaste-like, and the finger prints can be removed with a light poke of the finger. Spread the butter evenly with a spatula by pressing, and spread the butter with the spatula several times to make the butter evenly contact more air. So as to avoid bulging during the baking process
3.
③ Pour the powdered sugar, stir evenly with a spatula, then pour the egg liquid in portions, continue to stir evenly, and then divide into three equal parts and put them in different containers ④ Add the powder mixture of three flavors of ABC to the butter, and use the spatula Stir until there is no dry powder. ⑤ Wrap the dough with plastic wrap, roll it into a sheet of uniform thickness, and then put it in the refrigerator for 6 hours. The refrigeration time should not be less than 6 hours to prevent the biscuits from bulging.
4.
⑥ Preheat the oven: 150℃ 10min
⑦ Take out the refrigerated dough, press the mold, and place it on the baking net with mesh silicone pad, the middle layer is 150℃ for about 14min
My oven temperature is too high, 150℃ as a reference
5.
Cheese ice cream portion
① The cream cheese is softened at room temperature or bitten in the microwave for a few seconds, and beaten with egg until it is smooth. ② Put the white chocolate and light cream into the container together, heat it over water to melt, then mix into ①, then divide into three equal parts, respectively Add freeze-dried strawberries, matcha powder, coffee liquid (2g coffee powder + 2g hot water), mix well, put it into the piping bag and find that 150g white chocolate is really too sweet, you can adjust the ratio of cream cheese and white chocolate, cream cheese More, but don’t add too much light cream, otherwise the cheese frosting will be very thin. ③ Squeeze the cheese frosting on the smooth side of the cookie (or the grid side can also be included). It does not need to be very uniform. Put another cookie on it, align it and press it lightly, and put it in the refrigerator for 30 minutes
After the cheese frosting is refrigerated, the texture is firmer and easier to reshape ④ Use a spatula to smooth the cheese frosting from the side
6.
food
It can be eaten directly as a cheese cookie, or it can be frozen as an ice cream. I prefer to freeze it and then warm it up a bit before eating. It tastes like ice cream milk bricks, and the sweetness is much lower than normal temperature.
