Chocolate sandwich

Chocolate sandwich

Introduction:

"I always feel that making sandwich biscuits is a troublesome thing, so I finally decided to settle down and make such a biscuit in no hurry. It's nice to watch the cake spread out in the oven and wait for the chocolate to solidify. The smoothness of the chocolate matches the crispness of the biscuit

Production steps:

Step 1: prepare the dry ingredients

Step 2: pour the powdered sugar and butter together and stir well

Step 3: add protein

Step 4: stir until fully blended

Step 5: sift in low gluten flour and mix well

Step 6: put it into the flower mounting bag, round mouth flower mouth

Step 7: squeeze out the dots on the baking tray

Step 8: put in the oven, middle layer, heat 160 degrees, bake for 15 minutes

Step 9: the edge is golden yellow, and it comes out of the oven

Step 10: use the cutting die to cut the biscuit into a pattern with neat edge while it is hot

Step 11: prepare chocolate sandwich

Step 12: cut the chocolate and butter into small pieces and melt in water

Step 13: mix well

Step 14: pour into the mold made of tin foil and spread it flat

Step 15: after setting, cut out the pattern with the same cutting die

Step 16: remove carefully

Step 17: put two biscuits in a piece of chocolate, one by one

Materials required:

Butter: 50g

Protein: 20g

Low gluten powder: 35g

Powdered sugar: 40g

Dark chocolate: 50g

Note: when squeezing biscuits, you don't need to use the flower mouth. You can cut a small hole in the decoration bag directly. The biscuit will spread out naturally during baking. Chocolate sandwich is easy to melt. Don't hold it in your hand for a long time.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet