Ring cheese biscuits

Overview

To learn more about the delicious food production process with pictures and texts, please follow the WeChat account Ning You Tao! This is a small and cute biscuit with a rotating circle shape and a hard and crisp texture with a hint of pastry flavor. It is the first choice for snacks during afternoon tea! (The following ingredients use Junzhi’s recipe, which can make 40-50 cookies)

Tags

• baking
• children
• cookies
• afternoon tea
• butter
• clear water
• cocoa powder
• cream cheese
• low gluten flour
• powdered sugar
• salt

Ingredients

Steps

1. 1 The ingredients required for chocolate dough are: 50 grams of low-gluten flour, 10 grams of cocoa powder, 10 grams of butter, 20 grams of water, and 20 grams of powdered sugar.

   

2. 2 The ingredients required for cheese dough are: 200 grams of low-gluten flour, 80 grams of powdered sugar, 100 grams of cream cheese, 60 grams of butter, and 2-3 grams of salt.

   

3. 3 Make the chocolate dough first. After softening the butter, add water, powdered sugar, sifted flour and cocoa powder. Stir all the ingredients evenly to form a very smooth and soft chocolate dough. Leave it aside for 15-20 minutes.

   

4. 4 Combine the softened butter and cream cheese and beat with a whisk until smooth.

   

5. 5 Add powdered sugar and salt and continue to stir with a mixer until smooth.

   

6. 6 Sift in cake flour.

   

7. 7 Use a rubber spatula to mix all the ingredients together evenly, then knead with your hands into a smooth and soft cheese dough and set aside.

   

8. 8 Place a piece of plastic wrap or a plastic bag on the chopping board, take out the previously made chocolate dough, cover the chocolate dough with another piece of plastic wrap or plastic bag, and use a rolling pin to roll it into as thin a sheet as possible.

   

9. 9 Roll out the cheese dough according to the above method into a shape about the same size as the chocolate dough, with a thickness of about 5-7 mm.

   

10. 10 Use a brush to apply a small amount of water on the chocolate dough to facilitate adhesion.

    

11. 11 Put the chocolate dough and cheese dough together. Because the chocolate dough is to be placed on the bottom, I flipped the chocolate dough and placed it on the cheese dough so that it is easier to cut the edges.

    

12. 12 After cutting the sides, flip the chocolate dough over again and place it on the bottom. (The remaining scraps can be kneaded together and rolled into cylindrical shapes, frozen and then sliced and baked)

    

13. 13 Use a rolling pin to gently roll the two pieces of dough together so that they fit together more closely.

    

14. 14 Roll up the dough tightly from one end to the other.

    

15. 15 The rolled dough can be frozen in the freezer of the refrigerator for about half an hour, but the time should not be too long.

    

16. 16 Take out the frozen dough and cut it into slices about 8 mm wide and thick with a knife.

    

17. 17 Arrange the cut slices evenly on a baking sheet lined with foil, leaving some space in the middle.

    

18. 18 Place the baking sheet in the middle of the oven, set the time to about 20 minutes, and set the temperature to about 160 degrees. Each oven brand is different, and the size and thickness of the rolled rolls are also different, so the time and temperature are for reference only. When the surface of the biscuits turns slightly golden, they are ready to be baked. After cooling, the biscuits will become very hard and crispy when eaten. If they feel soft when bitten after cooling, it means that the baking time is not enough.