Creamy Cheese Peanut Butter Sandwich Biscuits

Name: Creamy Cheese Peanut Butter Sandwich Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 90g High-gluten flour; 45g Powdered sugar; 80g butter; 30g Egg liquid; 30g peanut butter; 10g chocolate powder; 90g Cream cheese

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I practiced the coconut jam biscuits with pure cream cheese last week. In line with the idea of health, I didn’t add a bit of butter. The result was that while biting the biscuits that were hard and completely lost the taste and texture of the cheese, I sighed that cream cheese is really not suitable. It is used extensively as a raw material for hard and crisp desserts, or only a creamy and rich cheese cake and a sweet cheese filling can exert its own characteristics.

So I used the remaining half of the cream cheese to make cheese peanut butter sandwich biscuits, and the whole process worked perfectly with the girl. I did the preliminary preparation and the dough rolling. The printing and cutting were led by her. Only while Gan'er trembled anxiously watching her holding a biscuit mold, awkwardly printing and cutting on the dough, always wanting to come forward to help; while silently admonishing herself once and twice, the child should always finish her own. Challenge, continue to encourage from the side. Finally, in her face full of joy, and I am full of conflicts, I finished two furnaces of printed biscuits with Mickey Mouse patterns. The finished product has a crispy taste and a smooth filling. Although it has high calories, it is quite delicious. The fragrant peanut butter taste perfectly blends with the smooth texture of cheese, especially after being sealed and refrigerated overnight, the taste is even more intense. Of course, if you don't like the taste of peanut butter, you don't need to add it. As pure butter and cheese sandwich biscuits, the taste is not bad.

Ingredients

Creamy Cheese Peanut Butter Sandwich Biscuits

1. The butter is softened at room temperature, add icing sugar and chocolate powder, after fully whisking, add egg liquid in portions to beat evenly;

Creamy Cheese Peanut Butter Sandwich Biscuits recipe

2. Add peanut butter and continue to beat evenly;

3. Sieve and add the mixed high and low gluten flour;

4. Cut and mix into a uniform dough;

5. Spread greased paper on the panel, place the dough on it and press it flat;

6. Fold and wrap the dough with oil paper, and roll it into a dough cake with a thickness of 3 to 4 mm;

7. Print the pattern with a pattern mold;

8. Then cut out with a round biscuit mold;

9. Pick up the greased paper at the bottom and lift it up to make the biscuit base detach from the greased paper, then slowly pick it up and place it in the baking tray;

10. Preheat the oven to 150 degrees, put the baking tray in the middle of the oven, bake for 15 minutes until the edges change color, take it out to cool;

11. Cream cheese is softened with butter;

12. Add icing sugar and beat until fine and no particles, then add peanut butter and beat into a uniform cheese paste, put it in a piping bag, and cut a small opening on the top;

13. Take a cold biscuit and squeeze the unpatterned side onto the cheese paste;

14. Press the other non-patterned side onto the cheese paste, and process all the biscuits in the same way.

Tips:
Tips:
Because it is a printed biscuits, the texture after repeated rolling will become hard and crisp. If you like, you can use low-gluten flour to make the texture more crisp;
The printing process must be light, otherwise it is easy to damage the pattern. It is recommended to rinse with water every four or five pieces and then print, so that the water and oil remaining in the pattern gap can prevent the dough from sticking in the gap;
The sandwich in the middle of the prepared biscuits is a little soft. You can put it in a sealed box and put it in the refrigerator overnight. The sandwich in the middle will become hard and the taste will be good;
The sandwich biscuits should be eaten as soon as possible in two or three days, otherwise they will easily deteriorate.