Cheese Sandwich Cream Biscuit Recipes
This biscuit is added with coconut, the filling is cheese butter frosting, a little butter, full of cheese flavor, adding a little lemon zest or lemon juice, it tastes very refreshing.
|yolk||2 (about 40g)|
|coconut meat powder||40g|
|Lemon juice (optional, optional)||1 tablespoon|
Soften the butter and beat it slightly. Beat it with an Egg beater until smooth. Add powdered sugar. Beat until the powdered sugar is almost melted and slightly white.
Add the egg yolk in several times and continue to beat the butter until it turns white.
Low powder is screened twice. Sift into the whipped butter and add the coconut. Stir evenly with a rubber scraper until there is no dry powder. (the dough is dry, and finally I use my hand to help it a little before there is no dry powder).
Put the mixed dough on the plastic wrap, pinch it into a long strip, and use the scraper to assist in shaping. The shaped biscuits can be sliced after being refrigerated for 2 hours or frozen for 1 hour in the refrigerator, evenly placed on the baking plate, baked at 180 ℃ for 12-15 minutes, and then discharged according to the coloring degree.
After the cream cheese is softened in hot water, add powdered sugar and stir evenly, then add the butter in the sandwich part and stir until smooth. The finished product is a little similar; The texture of sauce. Put the finished sandwich into a disposable flower mounting bag.
After the biscuits are cooled, squeeze the cheese stuffing evenly, put the two pieces together, put them in a sealed fresh-keeping box, and refrigerate in the refrigerator for one night.
The beating degree of butter directly affects the taste of biscuits. It is very crisp when it is thoroughly beaten, otherwise it is hard and crisp. You can make this biscuit according to your preference. Personally, I like to be thorough, but thorough. Biscuits are easy to expand and deform. For beauty, it's better to be moderate.
Coconut is the key. Don't omit it.
Biscuits with stuffing should not be placed for too long. They are prone to moisture, resulting in biscuits that are too soft and tasteless. They should be sealed and stored and eaten as soon as possible.