【Two-color sandwich shortbread】Love a sweet heart

Overview

Double-color sandwich I like to make biscuits in two colors. That way they will be more beautiful when they are not alone. Like us, deep down in our hearts we long for someone to accompany us. This dependence is sweet, like the soft custard cream filling. The chopped pistachio hidden in the middle is a small surprise... Sandwich biscuits are simple love

Tags

• baking
• cookies
• a cocoa cake crust butter
• a cocoa cake crust cocoa powder
• a cocoa cake crust egg liquid
• a cocoa cake crust low-gluten flour
• a cocoa cake crust powdered sugar
• b custard cream caster sugar
• b custard cream egg yolk
• b custard cream low gluten flour
• b custard cream milk
• b custard cream vanilla extract
• c basic custard cream
• cchocolate sauce

Ingredients

Steps

1. 1 Weigh the ingredients: butter, softened at room temperature, cocoa powder, low-gluten flour, mix and sift and set aside (step 1-12 biscuit making method)

   

2. 2 Beat butter until creamy, add powdered sugar and continue beating

   

3. 3 Add the egg yolk liquid in portions and beat evenly

   

4. 4 Add sifted flour

   

5. 5 The dough after mixing is not dry and powdery

   

6. 6 Put the dough into a plastic bag and roll it into a length of 20cm wide, 16cm thick and 0.4cm deep. Freeze for 2 hours

   

7. 7 Apply high-gluten flour to the carving mold and shake off excess flour

   

8. 8 Press out the basic cake crust (you can press it directly with the mooncake mold) (if the dough is relatively moist at this time, refrigerate it for 20 minutes before proceeding)

   

9. 9 Place the carved crust on a baking sheet and refrigerate for 20 minutes to relax the crust

   

10. 10 Preheat the oven in advance to 170°C and heat the middle shelf up and down for about 15 minutes (the time and temperature must be adjusted according to your own oven)

    

11. 11 Chocolate flavored custard cream is spread on the inside of the cookie

    

12. 12 Two pieces combined into one will make a pair and the rest will be fine as usual

    

13. 13 Prepare materials

    

14. 14 Heat the milk until it is almost boiling, turn off the heat

    

15. 15 Add fine sugar to egg yolks

    

16. 16 Whip until slightly white

    

17. 17 Add a few drops of vanilla extract and mix well

    

18. 18 Add low-gluten flour and mix thoroughly

    

19. 19 The batter after whipping is smooth and shiny

    

20. 20 Add warm milk a little at a time, stirring while adding

    

21. 21 Filter the milk and egg solution and pour it into the pot

    

22. 22 Heat over low heat and stir constantly along the edge of the bottom of the pot until it slowly becomes sticky (be sure to keep doing this)

    

23. 23 When scooped up, it will drip smoothly and appear shiny, complete

    

24. 24 Mix 5g chocolate sauce and 15g basic custard cream evenly while hot and ready to use