Hokkaido Cookies

Hokkaido Cookies

1. After the butter has softened, add powdered sugar and beat with a whisk. Add animal whipped cream and beat evenly with a whisk. The finished butter is very fluffy. Sift the low-gluten flour and milk powder into the butter and mix well with a spatula to form a batter

2. Wash the whisk and wipe dry. Add powdered sugar to the egg whites and beat them with a whisk to a dry foaming state that can pull out the upright sharp corners. Fill half of the beaten egg whites into the batter made in step 4. Stir with a rubber spatula to mix the egg whites with the batter, do not stir in circular motions. Put the remaining egg whites into the batter and continue to mix evenly. The mixed batter is smooth and delicate

3. Place the grid-shaped shingle pastry mold on a baking tray lined with parchment paper. Put the batter into the piping bag, cut a small hole in the front of the piping bag, and squeeze out a small flower of batter in each grid of the tile pastry mold. Spread the batter with a spatula. Put the spatula against the mold and wipe it from side to side to make the batter in the mold level. Remove the mold and leave the grid-shaped batter on the baking pan

4. Put the baking pan into the preheated oven, the penultimate layer, heat 180 ℃, lower heat 160 ℃, bake for 9-10 minutes, until it turns golden brown out of the oven, after cooling, remove it from the baking pan (this recipe The oven model used is Changdi CRTF32S). If your oven does not have independent temperature control for the upper and lower fires, put the baking pan in the middle of the oven and set the temperature to 170°C for the upper and lower fires. Make sandwiches. Cut the chocolate into fine pieces, heat over water and stir constantly until it melts. Add whipped cream to the melted chocolate and mix well. Cool to a very thick consistency (do not cool until the chocolate has solidified). Put the chocolate filling into the piping bag, cut a small opening in the piping bag, and fill a piece of cookie with the chocolate filling by drawing a box from the outside to the inside (the filling should not be too thick). Cover with another cookie. Put the combined cookies in an airtight box, seal and store for 12 hours before eating

Tips:

1. Although the amount of ingredients in this formula is not large, because each cookie is very light, there are still many finished products, and household ovens may need to be divided into many dishes to bake. The recipe can be made by halving;
2. To make this cookie, use room temperature egg whites, otherwise the whipped egg whites and the batter will harden the batter. If the egg whites are refrigerated, warm them up in advance;
3. The cookies are very thin, the heat is very important, especially in the last one or two minutes, it is easy to overbake;
4. Chocolate filling is a combination of chocolate and fresh cream. After adding a small amount of whipped cream to the chocolate, it melts in the mouth more, and can make the two cookies outside the sandwich more creamy and delicious;
5. After the cookies are combined, sealed and placed for 12 hours, the flavor of the filling and the cookies will be more integrated, which will be more delicious. It doesn't need to be put in the refrigerator, and the taste at room temperature is better.