Yogurt Filled Cookies

Tag: Bake  
Difficulty: 3/5 ★★★☆☆  
Servings: 4

Mode Reference

Mode: Bake  
Temperature: 160°C  
Time: about 12 minutes

Nutrition Analysis (per 100g)

Energy: 331.1 kcal  
Carbohydrate: 43% | 35.1g  
Protein: 6% | 5.3g  
Fat: 51% | 18.9g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Butter: 68g (softened)
• Egg: 10g
• Salt: 1g
• White sugar: 38g
• Yogurt: 180g (thick)

Part B

• Cake flour: 107g
• Milk powder: 8g
• Almond flour: 12g
• Baking soda: 1g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Soften butter, add sugar and salt, and beat until lightly fluffy

Step 3/7

Beat the egg liquid and add the butter paste in 2 batches so that the butter paste can fully absorb the egg liquid.

Step 4/7

Sift Part B into the butter paste, stir evenly, and refrigerate for 2 hours.

Step 5/7

Roll out the refrigerated dough to about 3mm thick, use a 5cm round mold to press out a round shape at the bottom, cut a 17*2cm long strip and stick it on the inside of the mold, cut the excess part at the top flat and place it on a baking sheet lined with silicone paper

Step 6/7

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately.

Step 7/7

After taking it out and letting it cool, put the thick yogurt into a piping bag and squeeze it into the cookie, about 15g, and you can enjoy it.