Cream Sandwich Tire Biscuits

Name: Cream Sandwich Tire Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g butter; 65g Powdered sugar; 195g Low-gluten flour; 1/4 teaspoon Baking powder; 20g Egg liquid; 3 tsp cocoa powder; Some Basic cream

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

For a certain purpose, I want to make the biscuits look like this. All kinds of methods were calculated in the mind, and finally this method was finalized. ——Presumably, it should be the easiest and time-saving. Recipe? Several recipes were surging in my heart, and finally decided to adapt Mr. Meng’s cocoa roll shortbread. ——By the way, solve that point of egg white mixed with a little egg yolk. The calculations were very good, the production went smoothly, and everything was as expected. However, it is a pity that it could not be used in the place originally designed for it and had to be eaten as a biscuit. "

Ingredients

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.