By Mimanmanএ᭄ꦿ
Butter 50 g
Powdered sugar 40 g
Light cream 30 g
Low gluten flour 50 g
Milk powder 20 g
Egg whites 50 g
Powdered sugar 10 g
White chocolate 150 g
Light cream 20 g
1: Add salt and sugar to the butter softened at room temperature and mix well, then beat with an egg beater until white. Add the egg whites several times, whisking each time until absorbed. Add the cream in parts and whisk evenly. Sift in low gluten flour and stir well. Smooth out in a tile mold.
2: Bake at 160 degrees in the oven for 10 minutes. Those who prefer to eat a little crisp can bake for 5 minutes.
3, put the chocolate into the framed flower bag and melt it with hot water, squeeze it into the tile mold, refrigerate it for 30 minutes to set the shape, and you can sandwich it
4, the color is a little darker, and it is better to be lighter.
Butter must be whisked away. When adding egg whites, be sure to whisk until absorbed and then add another time.
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