Ganache Sandwich Biscuits, Creamy Taste, Full of Aroma in The Mouth

Ganache Sandwich Biscuits, Creamy Taste, Full of Aroma in The Mouth

1. First, take 90 grams of low-gluten flour, 4 grams of matcha powder, and 30 grams of powdered sugar, and sift them.

2. Stir well and set aside.

3. 50 grams of completely softened unsalted butter at room temperature, cut into small pieces, and pour into the sifted powder.

4. Knead the flour and butter vigorously with your hands.

5. The final state should be small particles with uniform color.

6. Add 1 egg.

7. Knead it with your hands or a spatula.

8. Flatten and roll into 5 mm thick slices, put in the refrigerator for 30 minutes.

9. Take out the refrigerated dough.

10. Use a mold to cut out shapes and place them in a baking tray.

11. After cutting, continue to knead the dough and use it again. If the dough is too soft, keep it in the refrigerator for a while, let it harden and make it easier to handle.

12. Preheat the oven at 160°C in advance, bake for 12-15 minutes, turn off the heat for another 10 minutes, take it out and let it cool for later use.

13. Make a cocoa biscuit and red velvet biscuit by the way. Replace 15 grams of matcha powder with cocoa powder to make cocoa biscuits.

14. Replace 4 grams of matcha powder with red velvet liquid to make red velvet biscuits.

15. Take 30 grams of chocolate and cut into small particles, so that it can melt faster.

16. Add 15 grams of whipped cream, and melt the insulated water to a silky state without particles.

17. Put it in a piping bag for later use.

18. Squeeze the ganache filling onto the biscuits.

19. Clamp the two biscuits and sprinkle a little ganache on the surface for decoration.

20. The delicious ganache sandwich biscuits are complete O(∩_∩)O

21. The biscuits are crispy, the ganache filling is smooth, and the mouth is full of aroma.