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.
