Cigar Cookies
1.
Ingredients: about 50-60 pieces of protein 110g, 150g low-gluten flour, 150g powdered sugar, 150g butter, 25g fresh cream, a drop of vanilla extract.
The amount of hazelnut chocolate sauce and the amount of chopped almonds.
Baking time: 160 degrees, 15 minutes.
Prepare all the ingredients. I chose the commercially available bottled sauce for the hazelnut chocolate sauce. You can also change other sauces according to your own taste.
2.
Add 1 drop of vanilla extract to the egg whites
3.
Whip with an electric whisk until the viscosity is removed, and beat until it is slightly bubbling, don't whip
4.
In another large bowl, sift the low-gluten flour and powdered sugar and mix well
5.
Then pour all the egg whites that have been removed from the viscosity in the 3 steps
6.
Using a manual whisk, slowly stir the surrounding flour into the egg whites from the center and mix well
7.
Stir slowly to prevent the batter from clumping. After mixing the flour and egg whites, add the whipped cream and mix well
8.
Mix the egg whites, flours, and fresh cream into a smooth and shiny batter
9.
Heat the butter to 70 degrees to become liquid. Add it to the batter of 8 in three to four times. After adding the butter each time, be sure to fully mix it with the batter, and then add the next butter
10.
Finally, the batter after mixing is smooth and shiny without particles. Pick up the batter and drop it into the bowl at a uniform speed.
11.
Put the batter into the piping bag
12.
Use a round piping nozzle to squeeze a circle with a diameter of about 3cm on the tarp. There should be a large space between each circle, and the batter will spread around when heated. Tap the baking pan to spread the batter evenly. Put it in a preheated 160 degree oven and bake for about 15 minutes. The corners are brown and ready to be out.
13.
Roll the biscuits while they are hot after they are out of the oven, and the biscuits can no longer be rolled up when they are cold. At the same time, the unrolled biscuits are placed in the baking tray, and another baking tray can be buckled to keep it warm.
Take a thicker chopsticks and roll up the biscuits from top to bottom
14.
Roll to the end and press the biscuits down to seal. Hold for a few seconds to set
15.
Be sure to roll up the biscuits while it is hot, and pay attention to the high temperature to prevent burns.
Let the biscuits cool after rolling
16.
After the biscuits cool, squeeze both ends into the hazelnut chocolate sauce. Only squeeze the two ends, no need to fill the middle
17.
Dip it with chopped almonds. It can also be changed to other nuts
18.
Done
19.
Biscuits that cannot be rolled after getting cold, or biscuits that are not willing to roll for fear of being hot. You can squeeze a little hazelnut chocolate sauce on a biscuit, and then sandwich the two pieces to turn into a sandwich biscuit.
