Hokkaido Cookies
1.
After softening the butter at room temperature, add 40 grams of powdered sugar to beat
2.
Add whipped cream and continue to beat until the whipped cream and butter are evenly mixed. At this time, the butter mixture is very fluffy
3.
Sift low-gluten flour and milk powder into the butter mixture, mix well with a spatula
4.
Add 10 grams of powdered sugar to egg whites and beat until dry foaming
5.
Add 1/2 of the egg whites to the butter mixture, stir evenly to make the egg whites and batter mix evenly, do not stir in circular motions
6.
Put the remaining egg whites into the batter and continue to mix evenly, as shown in the picture, the mixed batter is smooth and delicate
7.
Put the square tile mold in a baking pan covered with greased paper, put the batter into a piping bag, cut a small mouth, and then squeeze a small ball of batter into each grid of the tile mold
8.
Then use a scraper to stick the mold from one side to the other to make the batter in the mold smooth
9.
Remove the mold, and the grid-shaped batter is left on the baking pan. Put the baking tray into the middle of the oven, and bake for about 10 minutes at 175 degrees, up and down, and bake until the cookies turn golden brown and ready to be out of the oven. After cooling, remove them to make chocolate filling, chop the chocolate, and pour the whipped cream , Heat over water until the chocolate melts and mixes with the cream evenly, and cools it to a very thick degree
10.
Put the chocolate filling into the piping bag, cut a small cut, and then fill the chocolate filling by drawing a box outside and inward on the one-year cookie
11.
Cover with another cookie, put the combined cookies in an airtight box, seal and store for 12 hours before eating
Tips:
1. The amount in the recipe is not a lot, but because the cookies are very thin, there are still many finished products. If the household oven is used, it may need to be baked many times, and the amount of recipe can be halved;
2. The cookies are very thin, so the heat is very important, especially when you bake to the last one or two minutes, you should pay attention to it, so as not to overbake;
3. After the Hokkaido cookies are prepared and sealed for 12 hours, the flavor of the chocolate filling and the cookies will be integrated, and the taste will be richer.
