Hokkaido White Lovers

Overview

Made according to Juju’s Paris Kitchen recipe, thanks for sharing! The piece in the upper right corner is the original version, and the one I made can only be regarded as a fake and rough Shiroi Koibito.

Tags

• baking
• egg
• low gluten flour
• unsalted butter
• white chocolate
• fine sugar

Ingredients

Steps

1. 1 Melt the white chocolate over water in advance.

   

2. 2 Pour into a square box lined with oil paper, put in ice and refrigerate until solid.

   

3. 3 Add the caster sugar to the melted butter and mix well.

   

4. 4 Beat in the eggs and mix well.

   

5. 5 Stir the sifted flour into the butter.

   

6. 6 Stir into a fine butter batter.

   

7. 7 Put the batter into a piping bag fitted with a piping tip.

   

8. 8 Extrude a rectangular grid of about 3*4 on flat oil paper.

   

9. 9 Place in the preheated oven, medium thick, 180 degrees, and bake for about 8 minutes.

   

10. 10 Bake until the surface of the biscuits is golden brown.

    

11. 11 I didn't wait for the chocolate to solidify, I just refrigerated it until it was ready to be kneaded into dough. I spread a thin layer of chocolate on one side of the cooled biscuits and then added another biscuit to cover it.

    

12. 12 Comparison between genuine version and fake version.

    

13. 13 Picture of the finished product (the piece in the upper right corner is the original version)