1. Make the biscuit body, weigh and prepare the ingredients needed for the biscuit body.
2. The butter of the biscuit body softens at room temperature. This step is very important. It affects the consistency of the batter behind. Don't worry, but don't melt into liquid.
3. First use a hand-beater to beat slightly, then sift in half of the powdered sugar, and stir until white.
4. Stir the egg yolk and egg white evenly.
5. Add the egg liquid in portions, stirring gently each time, and then add the next time.
6. Sift in low powder, milk powder, and powdered sugar together.
7. Cut and mix with a spatula until there are no particles.
8. Transfer the dough to oiled paper, roll it into a thick piece of about 3mm, and freeze it in the refrigerator for about 20 minutes. When the dough has a certain degree of hardness, it is better to press mold.
9. The filling is made when the dough is frozen, and the required ingredients are weighed and prepared.
10. Cream cheese is softened at room temperature like butter, add icing sugar and lightly beat.
11. Add lemon juice and stir well.
12. The evenly whipped sandwich is put into a piping bag for later use.
13. After taking out the dough, warm it up a little, but not too long, and then use a cookie mold to press out the pattern.
14. Put the pressed biscuits into the baking tray evenly, and preheat the oven up and down at 170°C in advance.
15. Put the baking tray into the preheated oven, about 12-15 minutes, adjust according to the temper of your own oven.
16. After being out of the oven, put it on the drying net to cool.
17. Fill the surface of a slice of biscuit with fillings, and adjust the amount according to personal preference.
18. Cover it with another piece, and a cheese-filled biscuit is completed. After all of it is made, put it in the refrigerator and eat it overnight for better taste.
Tips:1. The formula refers to the video of the Korean blogger "EASY EAT";
2. When dividing the dough and the filling, the weight does not need to be the same, but the large and small are divided at will;
3. The dry powder used for surface decoration of noodles can be replaced by soybean powder and black soybean powder;
4. The filling taste of mashed potatoes can also be adjusted according to personal preference.
