Name: Chocolate Sandwich Cookies
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g butter; 170g Low-gluten flour; 20g Egg liquid; 50g dark chocolate; 1g salt; 10g milk powder; 20g Almond powder; A few drops Vanilla extract; 35g Powdered sugar; 30g Caster sugar

Chocolate Sandwich Cookies

1. Mix 170 grams of low-gluten flour with 10 grams of milk powder

2. 150 grams of butter soften at room temperature and beat until fluffy and whitish

3. Add 35 grams of powdered sugar and 30 grams of caster sugar and beat evenly

4. Add a few drops of vanilla extract and mix well

5. Add 1 gram of table salt and mix well

6. Add 20 grams of egg liquid in three times, making sure to mix well each time before adding it next time

7. Sift in low-gluten flour and milk powder

8. Combine the flour with the butter paste by cutting and mixing

9. Sift in 20 grams of almond flour (almond flour is coarser, it is recommended to use a sieve with a larger mesh), and mix evenly by cutting and mixing

10. Put the piping mouth into the piping bag, and fill the batter into the piping bag

11. Squeeze into a baking tray lined with parchment paper

12. When the oven is hot, the middle layer of the oven can be baked for 15 minutes after the fire is 180 degrees and the fire is 160 degrees (subject to your own oven).

13. Chop 50 grams of chocolate and mix it with 50 grams of butter

14. Heat over water to melt, then sit in ice water and stir until it forms a solid form.

15. Fill the chocolate butter cream into the piping bag, squeeze into the back of one cookie, and then fit another cookie to it to complete

Tips:
When the chocolate is heated, water vapor should not be mixed, otherwise the chocolate will not be solidified. Therefore, it is easy to melt the chocolate butter frosting when heated, so when the butter frosting becomes soft, put it in the refrigerator for 5 minutes before taking it out.