Mango Cream Sandwich Biscuits

Mango Cream Sandwich Biscuits

1. First make cookies. After the butter is cut into small pieces and softened, add fine sugar and beat with a whisk until fluffy. Add the beaten eggs in two times and beat them with a whisk until the eggs and butter are completely fused, showing a fluffy feathery shape. Sift the low-gluten flour into the butter and stir evenly with a spatula to mix the flour and butter to form a soft dough. Observe the hardness of the mixed dough. If it is too soft and sticky, put it in the refrigerator for a while until it becomes slightly hard.

2. Put the dough between two fresh-keeping bags or two pieces of oiled paper, and roll it out with a rolling pin into a thin slice with a thickness of about 0.3cm. Remove the fresh-keeping bag or oil paper on the surface, and use a circular cutter with a diameter of 4 cm to cut out round biscuit blanks on the dough. Place the cut round biscuits carefully on the baking tray. The remaining dough can be re-kneaded and rolled again and cut until it is used up. Put the baking pan into a preheated oven with a high heat of 170°C and a lower heat of 150°C. Bake the middle layer for about 12 minutes until the edges of the cookies turn yellow. (If your oven cannot control the temperature independently, set the temperature to up and down. Fire at 160°C, put the baking tray in the upper middle of the oven. The baked biscuits are cooled for later use)

3. Make a mango cream filling. First prepare freeze-dried mango powder. If not, you can buy freeze-dried mangoes in the supermarket and use a food processor to grind them into powder. Heat the butter to melt into a liquid state, pour powdered sugar and freeze-dried mango powder into the butter. Whisk thoroughly with a whisk to form a mango cream filling. You can also directly use a rubber spatula to mix and press repeatedly without using a whisk, so that the powdered sugar and butter are completely blended together to form a suitable soft and hard sandwich. Take an appropriate amount of the sandwich by hand and roll it into a small ball, place the sandwich on a biscuit, press the other biscuit, and flatten the sandwich so that the sandwich is evenly spread between the two biscuit, and you are done. The prepared sandwich biscuits, sealed and placed overnight before eating

Tips:

1. There are more and more varieties of freeze-dried fruits appearing as snacks in supermarkets, which also provides us with convenient conditions for making desserts of various flavors. The flavor of freeze-dried fruits is very well preserved, so these freeze-dried mangoes, strawberries, durians, pineapples, etc., are bought back and polished into powder with a food processor to make various fruit-flavored desserts. The taste is all right. For example, the sandwich of today's biscuit can be made into other fruit flavors you like in addition to the mango flavor;
2.10 grams of freeze-dried mango powder is replaced by 10 grams of powdered sugar, the result is the original cream filling;
3. The sweetness of the cream filling is very high. You can decide how much of the filling is according to your own taste. If you don't like too sweet, you don't need to put too much in the filling of the biscuits;
4. After the sandwich biscuits are ready, place them overnight before eating. At this time, the sandwiches in the biscuits will be shaped and hardened, and they will blend better with the outer biscuits.