Whipped Cream Chocolate Bean Cookies

Whipped Cream Chocolate Bean Cookies

1. Prepare the ingredients, sift the low-gluten flour and set aside

2. The butter is softened at room temperature until fingers can be easily inserted, add salt and stir slightly

3. Simmer the whipped cream to about 75 degrees (the room temperature here is 18 degrees, cook to this temperature, the room temperature can be cooked to 50 degrees at 20 degrees)

4. Add granulated sugar and beat evenly, add the powdered sugar in three times, each time you add it with an electric whisk, and then add it next time.

5. Send the butter at a low speed until it is feathered, as shown in the figure

6. Let the whipped cream dry to about 45 degrees.

7. Add the whipped cream to the butter three times, whip evenly at low speed, and add the next time.

8. Add the rum and beat evenly

9. Add the sifted low-gluten flour

10. Use a rubber spatula to mix and press until there is no dry powder

11. Put the eight-tooth medium piping mouth into the piping bag, put it in the wide-mouth cup, and put the cookie batter into the piping bag.

12. Use a scraper to roll the cookie batter to the front end, and cut the front end of the piping bag. At this time, the oven is preheated up and down to 170 degrees

13. Extrude your favorite cookie dough vertically, leaving enough space between each cookie to avoid cookie expansion and adhesion during baking!

14. Each cookie is decorated with chocolate beans in the middle and can be sent into the preheated oven for baking

15. Bake at 170°C for about 17 minutes until the surface is golden.

16. Delicious cookies are out~

Tips:

When cooking whipped cream, according to the temperature of the season, you can cook it to 50 degrees in summer, and cook it to 80 degrees in winter at a temperature of more than ten degrees. It will cool down slowly while the butter is whipped~