Chocolate Sandwich Cookies
1.
Sift the butter at room temperature and low-gluten flour
2.
In a large bowl, add butter and sugar and mix well
3.
Pour in the egg mixture, mix well, add the flour in two more portions, and mix well
4.
Put the squeeze bag into the small round flower nozzle, pour the batter into the squeeze bag, slowly squeeze the batter into the silicone mold, don’t squeeze too much, squeeze the amount evenly
5.
After a while, the batter collapsed on its own
6.
Put it in the preheated oven, 325°F, about 15 minutes
7.
When you see that the edges of the biscuits are a little light brown, you can take them out of the oven
8.
While the cake is hot, it is still a little soft, use mould to press the edge to make the cake more regular and neat, and then demould
9.
Boil the chocolate and butter in water and mix well
10.
Put a piece of parchment or foil on the pan, pour the chocolate liquid into the pan, smooth it with a spatula or tweezer, and wait for it to solidify
11.
After the chocolate liquid has solidified, use the same mold to press the biscuits into round pieces. If the biscuits are cold and cannot stick to the filling, put the biscuits in the microwave oven for a few seconds. The chocolate can be left to cool. It can be packed in a dense can if you can't finish it at a time. It should be no problem in the refrigerator for four or five days.
12.
13.
Tips:
1. The butter should be at room temperature. Room temperature means to cut the butter first and place it in the room to warm itself, and don’t just heat it in the microwave oven;
2. All the cakes that only use egg whites as raw materials are relatively crisp;
3. If low-gluten flour is not prepared at home, use all-purpose flour, and it is best to add a small amount of cornstarch to mix;
4. It feels more troublesome to use baking chocolate, and it is troublesome to add sugar and milk as appropriate. It is recommended to use candy chocolate, add a proper amount of butter to dissolve in water, and then you can pour the mold.
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