Oreo sandwich biscuits that are more delicious than peach crisps, the heart is too soft, the skin is too crisp, eat a piece to satisfy the day. Oreo is a cookie that I usually like to eat, although I don't like those sandwiches, but with two pieces of black biscuits sandwiched, I can eat a large bag unconsciously.
Oreo biscuits are not only eaten directly, because of their crispy texture and distinctive black color, they are often used to make some desserts. For example, adding Oreo crushed cream to the whipped cream, the cream cake is not only three-dimensional, but also has some mysterious "temperament"; or the light cream with Oreo crushed cream is smeared on the drink, which also increases the taste and appearance.
I've been particularly fond of eating cookies lately, especially American-style cookies, which are big and fragrant, and although a little sweet, it is too satisfying to eat one. Eat a piece in the morning and satisfy all day; eat a piece in the afternoon and satisfy until the evening.
Is there really such a magic?
Really!
This biscuit not only has an atmospheric appearance, the size of a palm, but also a suitable mouth, the outer ring and the skin, the bottom surface are crisp, and the inside is soft and moist, and every bite has a different taste. The rich brown sugar flavor and the unique aroma and texture of Oreo make people more and more unstoppable.
Today, I will make this private secret recipe public, I hope that those who like to tinker with dessert food will also try it when you have time, it is really a taste that cannot be bought outside. Little Oreo big change, American sandwich cookie heart is too soft, the skin is too crisp, eat a piece of satisfaction all day.
【Ingredients】 112 grams of unsalted butter, 50 grams of brown sugar, 75 grams of caster sugar, 1 egg, 150 grams of low gluten flour, 2 grams of baking soda, 1 gram of salt, 14 pieces of Oreo biscuits
【Quantity】 10 pieces
【Bake】 Heat up and down at 180 degrees, 12 minutes
【Production process】
1. Prepare the ingredients: medium or low gluten flour can be, brown sugar is easy to clump, need to be sieved after use; unsalted butter slices are softened at room temperature, shelled eggs weigh about 60 grams, Oreo biscuits remove the sandwich, 14 separate biscuit slices;
2. Sift the flour, pour baking soda and salt into the flour and mix with a small spoon;
3. 5 pieces of Oreo are divided into four halves for decoration, and the rest are cut into small pieces of 1 cm, and a little crumb is fine;
4. Put the softened butter with a small pit with your fingers, put it into the beaten egg bowl, whisk smoothly with an electric whisk, pour in brown sugar and caster sugar; whisk at medium speed for 2 minutes;
5. Beat the eggs into the butter paste and whip at medium speed for 2 minutes.
6. The whipped butter egg paste is thick and delicate;
7. Pour the powder into the butter egg paste, stir well with a spatula, do not over-stir, no dry powder can be;
8. Pour orio crushed into the batter and mix well with a spatula to make the cookie paste;
9. Scoop the Oreo cookie batter into a plastic bag and freeze it in the refrigerator for 30 minutes; it is frozen, not refrigerated; it is to make the batter hard;
10. Wear disposable gloves, the frozen dough becomes hard, take a piece of dough and weigh it to about 50 grams, first form a ball, and then press flat, not too thin, because it will become thin after heating;
11. Lay the oil paper on the baking sheet in advance, put the biscuit blank on the baking sheet, the spacing is 5 cm appropriate, leaving room for expansion and expansion, the biscuit blank in the middle of the picture is better; the oven begins to preheat 180 degrees when the dough is removed from the refrigerator;
12. Place the raw biscuit blanks in a preheated oven at 180 degrees, 12 minutes;
13. The baked biscuits have changed a lot in size and thinned a little, squeezed together with each other, first the pre-cut Oreo biscuits are pressed into the biscuits while hot, and then the parts that are glued to each other are cut open with a spoon; dragged together with the oil paper to the drying rack, and the biscuits harden after cooling. Weigh the remaining dough, knead and flatten it in the oven and bake.
1. Oreo biscuits only use black biscuits, without the middle of the sandwich; use ordinary Oreo biscuits, do not use ultra-thin or mini;
2. Biscuits should not be pressed too crushed, if there are too many crumbs, then the color of the biscuit paste will become darker because the crumbs are all over, there are some pieces, eating to have taste;
3. The taste of this biscuit is compound, the outside and surface are crisp, and the inside is soft and moist; because there is more butter, the ball will become thinner and larger after heating, and it must leave room for expansion to hinder the appearance of the biscuit;
4. Cookies can be put into the crisper box and sealed;
5. The temperature and time of baking are adjusted according to the weight of the biscuits and the actual situation of the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I'm meggy Dancing Apple, a former English teacher, and now a house cook for love under the kitchen. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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