Stone Cheese Biscuits from The Outside and The Inside

Name: Stone Cheese Biscuits from The Outside and The Inside
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 120g Low powder; 100g butter; 100g Cream cheese; 30g milk powder; 30g Almond powder; 60g Powdered sugar; 45g egg; 50g raisin; 1 tablespoon rum; 1/2 tsp Baking powder

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Although it is called a stubborn stone, it has no great origin. It is just a shape extruded with a round flower mouth. After baking, the surface is bumpy, and the grains are different, shaped like gravel, and because of the addition of a large amount of cheese, the name is casually named For stubborn stone cheese biscuits. However, although the appearance is ugly, the inside is really delicious. There are a lot of cheese, almond flour and raisin rum. The blended flavor makes this biscuit delicious. In addition to its small size, it is a good snack for children. If you like, you can also squeeze out the shape you like with various flower mouths, it's all up to you!

Stone Cheese Biscuits from The Outside and The Inside

1. Dry the grapes, soak up the moisture, chop them, add a tablespoon of rum and stir well for later use

Stone Cheese Biscuits from The Outside and The Inside recipe

2. After the butter and cream cheese are softened at room temperature, add powdered sugar and beat until it is fine and granular-free;

3. Add egg liquid in portions and beat evenly;

4. Sieve and add low-gluten flour, baking powder and almond flour;

5. After cutting and mixing evenly, add the raisins mixed with rum;

6. Continue to cut and mix into a uniform and viscous dough;

7. Put the round mouth piping mouth into the piping bag, put the piping tape into the cup and turn the mouth of the mouth outwards, add the live batter;

8. Tighten the opening of the piping bag, put oil paper on the baking tray, squeeze the biscuit dough one by one, put it in the middle of a preheated 175 degree oven and bake for 20 minutes until the color changes, then turn it down to 130 degrees and simmer for 15 minutes.

Tips:
Tips:
Here, the ratio of butter and cheese is 1:1, and the taste is harder, crisper and fresher than pure butter;
As long as the dough is prepared, the shape of the extrusion pattern is determined by your nozzle. Here I only use the circular nozzle to squeeze out at will. You can also squeeze out the small pattern in the picture below;
When squeezing into the baking tray, be careful to leave a gap between them. The biscuits will expand slightly during the baking process.