Cream Sandwich Tire Biscuits
1.
Biscuit material
2.
Soften the butter and add powdered sugar
3.
Mix well with a rubber spatula
4.
Whisk evenly with a whisk
5.
Add egg liquid in batches and disperse quickly
6.
Sift in low-gluten flour and baking powder together
7.
Mix into a uniform dough
8.
Divide 1/4 out, add cocoa powder to the remaining 3/4 of the dough, knead well to form a cocoa dough
9.
Knead the white dough into strips about 1.5 cm in diameter
10.
The cocoa dough is rolled into a rectangle with a thickness of about 1 cm, and the width is about the circumference of the cross section of the white dough
11.
Place the white dough on the cocoa dough
12.
Roll up the cocoa dough and wrap the white dough
13.
Align the interface, wrap it with plastic wrap, and keep it in the refrigerator until hard
14.
Take it out and cut into slices about 0.5 cm thick
15.
Place in the baking tray
16.
Use a circular cover with a diameter equal to the cross section of the white dough to press out the grooves along the edge of the white dough
17.
Then use a small diameter pen to make a small circle at the center of the circle
18.
Use a spoon to draw a few spokes on the white dough
19.
Put it in the oven, middle level, heat 170 degrees, lower heat 160 degrees, bake for about 20 minutes,
20.
Baked, let cool
21.
After cooling down thoroughly, apply cream frosting on the bottom of a slice of biscuit
22.
Close another piece and serve.
Tips:
The refrigeration time is relatively long. You can also freeze the dough for about 1 hour to solidify, but it will not become hard, otherwise it will not be easy to cut.
Butter cream can also be replaced with various jams.
