Red Yeast Chocolate Sandwich Biscuits

Red Yeast Chocolate Sandwich Biscuits

1. The butter is softened at room temperature in advance, add icing sugar, and beat until fully incorporated.

2. Add the egg liquid in two portions and beat until the butter is whitish and fluffy. Beat each time until the egg and butter are completely integrated before adding the next time.

3. Mix red yeast rice powder and low-gluten powder, and sift into the butter.

4. Cut in half with a rubber spatula until there is no dry powder.

5. Then form a dough, pack it in plastic wrap or a fresh-keeping bag, and put it in the refrigerator for half an hour.

6. Take out the dough, place it on the chopping board, and roll it into a sheet about 2.5mm thick with a rolling pin.

7. Find a mold with a diameter of about 3 cm and carve out a round dough.

8. Then use a small piping mouth and engrave the hollow part with the round end.

9. Half of the biscuit dough and the hollow dough, put in the oven, 150 degrees, 6 minutes. My cookie chips are relatively small and thin, so the baking time is very short.

10. White chocolate can be melted in hot water.

11. Take a solid biscuit slice, squeeze it with chocolate, and cover with a hollow biscuit, gently compress it, and wait until the chocolate cools and solidifies.

Tips:

If you want the color to be bright and bright, you need to bake it at a low temperature and observe the degree of coloring. Don't bake it.
When the dough is made, this biscuit will be a bit soft and sticky. It can be formed into a dough and placed in the refrigerator for 1 hour before taking it out.
The red yeast rice powder is very powerful, so don't add too much, otherwise the color will be very deep and deep, dark red.
The baking time and temperature depend on your own oven.