Matcha chocolate sandwich biscuit has a crispy taste, with a delicate and smooth filling that leaves a lasting aftertaste.-You Are Foodie

By Julie
57

Matcha chocolate sandwich biscuit has a crispy taste, with a delicate and smooth filling that leaves a lasting aftertaste.

Today, we make a sweet little Dim sum. The biscuit tastes crisp, and the matcha sandwich chocolate is delicate and silky, sweet but not greasy. The matcha fragrance is clear, and the taste is layered, making people have endless aftertaste.

Main Ingredients

1. You can increase the amount of matcha powder according to your personal taste, which can make the matcha filling taste more rich.2. Chocolate melt can be dark chocolate or milk chocolate according to personal taste, or mixed.

Step 1 . 65 grams of salt free butter softened completely in advance, and mixed evenly with a scraper.

Step 2 . Sieve in 45 grams of sugar powder and mix well with a scraper.

Step 3 . Add 25g of whole egg mixture at room temperature and continue to mix well with a scraper. You can add it 3-4 times, mixing well each time before adding.

Step 4 . Until thoroughly mixed.

Step 5 . Sieve in 110g of low gluten flour, 10g of almond powder, and 6g of matcha powder.

Step 6 . Continue to mix evenly with a scraper.

Step 7 . Mix until the color is uniform and form a ball.

Step 8 . Make dough and place it on oiled paper.

Step 9 . Use a rolling pin to roll into 2mm thin pieces, and put them in the refrigerator to freeze for 10 minutes.

Step 10 . Take out the frozen dough and cut it into shape using a mold. If the dough becomes soft, continue freezing for a while.

Step 11 . Cut the cookies into shapes and place them on a high-temperature resistant mesh silicone pad for baking.

Step 12 . Preheat the oven at 150 ℃ in advance to the desired temperature and place it in the oven for 10 minutes.

Step 13 . After baking the cookies, take them out and let them cool for later use.

Step 14 . When the biscuits are cooling down, we'll make the filling. We'll put 20g of light cream and 10g of corn syrup together and heat them up.

Step 15 . After the liquid is a bit hot, add 50 grams of chopped white chocolate and stir to melt evenly.

Step 16 . Add 15 grams of salt free butter and continue stirring to melt evenly.

Step 17 . Finally, add 3 grams of matcha powder.

Step 18 . Stir until the color is uniform and the liquid is smooth.

Step 19 . Put it in a decorative bag and refrigerate for 10 to 30 minutes for later use.

Step 20 . Squeeze the filling onto the cooled biscuit.

Step 21 . Two cakes and one clip.

Step 22 . Matcha Choke Sandwich Biscuit, Completed O

Step 23 . The taste of the biscuit is crispy, and the chocolate filling is smooth and delicate.

Step 24 . Moderately sweet chocolate and matcha bring a feast of taste.

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