Cookie material: low-gluten flour 125g.

50 grams of fine sugar

30 grams of eggs

60 grams of butter

30 grams whipped cream

Hemp potato material: 7 grams of cocoa powder.

50 grams of glutinous rice flour

Milk100g

5 grams of butter

20 grams of fine sugar

Corn starch 15g

How to make cocoa and potato sandwich cookies?

Mix glutinous rice flour, corn starch, sugar and milk together to form a uniform liquid, then sieve it once, then steam it in a pot for about 25 to 30 minutes to become a solid state, then add 5g butter while it is hot, stir it evenly again, and finally cover it with plastic wrap and put it in the refrigerator for refrigeration. (I forgot to take pictures at this step, but the operation is very simple. )

Add the fine sand to the softened butter in the biscuit until it turns white, then add the egg mixture and whipped cream and stir well.

Sift in the low-gluten flour and cocoa powder, add them into the whipped butter, mix well and knead into a smooth cocoa dough.

Take out the cooled potato dough from the refrigerator and divide it into several equal parts according to the size you like.

Take a potato ball, round it, flatten it, wrap it with honey beans and dried cranberries, and then round it for use.

Take an equal amount of cocoa dough and flatten it by hand, and put the freshly made potato dough into the tundish.

After wrapping, put them into baking tray in turn, with intervals, preheat the oven, and heat up and down for 170 degrees 15 minutes.

After cooling, it is a potato cookie with crispy outside and waxy inside.