1. First make butter biscuits and prepare 50g of butter.
2. Add powdered sugar and stir well.
3. Mix well with a spoon until the butter and powdered sugar are completely combined.
4. Beat an egg and beat the egg into liquid egg.
5. Add the egg liquid in 3 times and melt with the butter.
6. Add the egg liquid a second time.
7. Add the egg liquid one last time and mix well.
8. Weigh 120g low-gluten flour.
9. Use a sieve when adding flour, the powder is more delicate and easy to blend.
10. You can use a small spoon to scoop it into the sieve, making it easier to sift the flour.
11. Gently shake the sieve to shake in the flour.
12. Stir the flour well.
13. Don't stir in circles, try to stir before and after, it is easier to stir evenly.
14. Slowly knead it into a smooth dough, which feels a little greasy and doesn't stick to your hands.
15. Rub into long strips and wrap them in plastic wrap.
16. Put it in the refrigerator and freeze for 30 minutes to 1 hour.
17. Then make the cream cheese filling: weigh 15g of butter.
18. Add white cheese.
19. Add powdered sugar.
20. Stir well first.
21. Taste the taste, if the milk flavor is not enough, you can add a little more whipped cream. I only added 5-6g.
22. Stir well, preferably with a whisk.
23. Just stir it into a paste.
24. Put it in a bag and put it in the freezer for about 20 minutes.
25. Finally, make the nougat filling: prepare the marshmallows.
26. Prepare the butter.
27. Heat the butter in the pan.
28. Weigh milk powder for later use.
29. Let the butter melt.
30. Slowly add the marshmallow to melt.
31. The marshmallow melted slowly.
32. Then add milk powder.
33. Melt all and stir well.
34. Sprinkle in the raisins.
35. Wrap a plate with plastic wrap.
36. Take out the frozen biscuit mold.
37. Cut into pieces and spread flat on a plate. Don't put it in the middle, it will heat evenly around the periphery.
38. Put it in a microwave oven and heat it up on high heat: 60s on the front and 30s on the back. If the biscuits are still soft after heating, they can be reheated appropriately.
39. Baked cookies.
40. Spread the biscuits on the board with greaseproof paper, and let the biscuits cool.
41. Put the nougat filling on a biscuit and cover it with the other to make the filling.
42. Take out the cheese filling.
43. Squeeze onto a biscuit.
44. Cover with another biscuit.
45. Finished picture.
Tips:1. You can add other favorite nuts or dried fruits.
2. When washing the pot for making nougat, it is recommended to soak it in hot water to melt the milk and butter, and then add water and heat to boil, so that the residue and water will melt together.
3. You can also use other sandwiches, here we just made two basic flavors.
