Tanabata Valentine's Day hand-made ❤️ two-color cookie cookies

Tender like water, good times like a dream, it's about to be Chinese Valentine's Day, it's time to prepare a gift full of love for your loved one, this two-color biscuit is easy to make, the taste is hard and crispy, and you don't need to send it to the state of decorated cookies. Accented with chocolate and frosting, the double taste is full ❤️ of surprises

Ingredients

Biscuits

Butter 100 g

Powderedsugar 55 g

Milkpowder 30 g

Wholeeggwashatroomtemperature 30 g

Cakeflour 200 g

Redvelvetliquid 1-2 drops

Filledwithicingsugar

Bakingproteinpowder 10 g

Powderedsugar 130 g

Drinkingwater 20 g

Lemonjuice 10 g

Starch 5 g

Filledwithcocoasauce

Bakingdarkchocolate 30 g

Coconutoil(orwhippingcream) alittle

Cooking Instructions

Let's start with the cookie base. The butter softens at room temperature to the point where a finger pokes it down to easily form a hole.
Add powdered sugar and mix well with a silicon knife, add the egg mixture in 2 times, mix and absorb with a whisk each time, and then add the remaining egg mixture.
Add the sifted low-gluten flour and milk powder, first cut and mix with a silicon knife until there is no dry powder, then wear non-stick gloves and knead evenly.
Divide the dough evenly into 2 parts, one of which is kneaded with 1-2 drops of red velvet liquid.
Cover the top and bottom of the dough with oiled paper and roll it out to a thickness of 6 mm, I use a balance ruler here, or you can use a rolling pin with a snap ring. Then place in the freezer for 5 minutes, or refrigerate for 10 minutes.
After removing the dough, brush the surface with a layer of flour.
Brush a layer of flour in the cookie mold, then press out the pattern and place it on the baking tray cookie mat.
Cut the remaining leftovers and knead them into a dough, roll them out, and repeat the above steps.
Once the dough is all processed, refrigerate it for 15-30 minutes, at which point the stove can start to preheat.
After preheating, put it in the stove and bake it at 140 degrees for 20-25 minutes, and then take it out and let it cool after the color is satisfied. Open-hearth furnaces can be used at 150 degrees.
Then start making the cocoa filling, heat the dark chocolate in hot water and melt, add a little coconut oil, if you don't have it, you can also use light cream, melt evenly without particles, and then let it cool slightly and put it in a piping bag.
Cut a small cut in the piping bag and squeeze the cocoa paste into the cracker gap. It can then be refrigerated for a while to allow the chocolate to set faster.
The other half of the biscuits are filled with icing, and if you order them simply, you can also use white chocolate instead, and the operation method is the same as that of dark chocolate.
Let's start making the filling frosting. Sift the protein powder and powdered sugar separately. Take out 1/3 of the powdered sugar and mix well with protein powder and drinking water.
Beat with a whisk until it turns white and has a textured state. Add the other 1/3 of the powdered sugar and continue to beat until even.
Then add the last 1/3 of the powdered sugar and beat until even, scrape the powder on the wall with a spatula and stir it again, at this time the frosting is basically close to solid.
Add the syrup and lemon juice, continue to beat evenly, and put it in a piping bag. Cut a small hole in the piping bag and squeeze the icing into the cracker space.
The cookies filled with frosting are baked in the oven at 60 degrees for 30 minutes.
Finally, pack it with your favorite packaging bag, and a Valentine's Day handmade with love will be completed!
Make your own love biscuits to make this festival more atmospheric