How to make Assorted Sandwich Biscuits (inspired by Kong Guan) 1 Dough 6 Flavors!

Описание: Hi Guys, sorry for the mistake. The ingredients for the creamy icing filling should be "canned butter", unsalted butter shown in the video is wrong.

FULL RECIPE: http://bembumkitchen.home.blog/2021/0...
Instagram: https://www.instagram.com/bembum.kitc...
Facebook:   / bembuminthekitchen  
#bembumkitchen #assortedbiscuits #sandwichbiscuit

Hey Guys, today I’m gonna show you how to make my easy "Homemade Assorted Biscuits". This recipe inspired by Kong Guan Brand.
With this recipe, you can produce 6 flavoured biscuits with one dough.
This is my all time favorit biscuits. They smells so lovely, the perfect biscuit for tea time.
It’s crispy and not too sweet, without being excessively oily like many of the other biscuits on the market.
I hope you Guys like it!

HOMEMADE ASSSORTED BISCUITS
Yield: 18 pieces sandwich biscuits
Active time: 1 hours
Total time: 2 hours

INGREDIENTS
Biscuit Dough:
260 grams All-Purpose Flour
A pinch of Salt
Less than
1/2 teaspoon of Baking Soda
1/2 teaspoon Vanilla Extract
60 grams Unsalted Butter
150 grams Condensed Milk
4 tablespoon Milk (hot)
Food Colouring and Flavouring

Creamy Icing Filling:
100 grams Canned Butter
125 grams Icing Sugar
1 teaspoon Vanilla Extract
Food Colouring and Flavouring

INSTRUCTIONS
Biscuit Dough
1. In a large bowl mix all the dry ingredients (flour, salt and baking soda).
2. Add in the unsalted butter, rub in with your fingers until the mixture looks like fine crumbs.
3. Pour in the condensed milk, stir a while with a spatula, then using your hand continue kneading, gather all the small crumbs until the dough comes together and form a smooth ball (Do not over mixed or it will end up with a tough biscuits.
4. Divide the dough into 6 equal portions (78 gr each), always cover the dough with a plastic wrap so it doesn’t dry up.
5. To create flavour variations
I suggest working on the dough one flavour at a time so the dough won’t sit to long and becomes greasy.
Vanilla: add 1 portion of the dough with 2 teaspoon of hot milk, mix well.
Chocolate: diluted 2 teaspoons of cocoa powder with hot milk, mix it with 1 portion of the dough.
Matcha: diluted 1/2 teaspoon of Matcha Powder with hot milk, mix it with 1 portion of the dough.
Coffee: diluted 1 teaspoon of instant coffee with hot milk, mix it with 1 portion of the dough.
Raspberry: diluted a bit of red food colouring with hot milk, mix it with 1 portion of the dough.
Almond: diluted 1/4 teaspoon of blue pea powder with hot milk, mix it with 1 portion of the dough.
6. To roll the dough
To maintain each shapes make sure that every pieces cut on top on their own greaseproof paper that will be bake later.
The dough is quite sticky, I suggest to place the dough in between greaseproof paper so in won’t stick to the rolling pin.
Using 3 mm thickness ring for the rolling pin, roll the dough and cut it with cookie cutter.
Try not to roll more than 4 mm thick as the dough will be rise while baking. It’s not necesarry to spare a lot of space in between the biscuits, coz the dough doesn’t tends to spread while baking.
7. Bake them in the preheated 160 C oven for about 10-12 minutes
depending on size or until golden brown around the edges.
8. Take it off from the heat and transfer to a rack until cooled completely.

Creamy Icing Filling
1. Simply combine the canned butter, icing sugar and vanilla extract. Mix them until completely smooth.
2. Divide into 6 equal portions (40 gr each), add in the extracts or flavour powder:
Cocoa: add 2 tsp cocoa powder to 1 portions of icing
Matcha: add 1 tsp matcha powder to 1 portions of icing
Coffee: diluted 1/2 tsp of instant coffee, add in with 1 tsp of cocoa powder to 1 portion of icing.
Raspberry: add 1/2 tsp of raspberry powder to 1 portion of icing
Almond: add 1/4 tsp of blue pea powder and 1/2 tsp of almond extract to 1 portion of icing.

Assembly
Sandwich the plain biscuits with the icing filling and vice versa, place it in an airtight jar, Let it sets hard for at least 2 hours before eating.


NOTES
1. Always bake equally sized biscuits together to make sure they are cook in the same time. If you mix different sizes, the small ones are already cooked when the larger ones are still raw in the middle.
2. Don't re-roll dough more than two times or it will become tough.
3. Make sure that you store the biscuits in an airtight jar or container, so the crunchiness can last longer.
4. For the filling; you can substitute canned butter with either margarine, shortening or ghee if you like.
5. Stored properly, biscuits should last for up to 2 week at room temperature.