Saturday, January 19, 2008

White Chocolate Cream Biscuit (Shiroi Koibito)

This is a popular Japanese biscuit also known as Shiroi Koibito which I think is from Hokkaido. I love this biscuit and it is good even on it's own without the cream.


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with the fillings
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the template that I used

The recipe is adapted from Alex Goh's 'Temptation of Chocolate' with just minor adjustment to the sugar. I would say the white chocolate cream is also so-so, so you may want to use your own better ganache recipe.

Ingredients and Method
Biscuit
85g sugar (original is 100g)
90g butter
2 egg whites
85g flour
1/2 tsp vanilla essence

1. Cream butter and sugar till light and fluffy
2. Add egg whites and cream until batter is smooth
3. Add flour and mix till well blend
4. Pipe the mixture into rectangular shape or use the template to shape it
5. Bake in the preheated oven at 160C for 10mins or until the edges turned golden brown
6. Leave them to cool
7. Once cool, sandwich 2 biscuits with chocolate cream

White Chocolate Cream
100g shortening
40g icing sugar, sifted
200g white chocolate, melted

1. Beat shortening and icing sugar till light
2. Add melted chocolate and mix till well combine



17 comments:

Anonymous said...

Salam zu,can share kat mana nak beli template yg zu guna utk biskut ni.

AK said...

Zu, will the out of shape during bake ? not as easy as it looks, any special care during bake?

Zurynee said...

Salam anonymous, zu beli template from china in a spree. Maybe email me and zu tgk samada boleh beli lagi tak :-) my email: zuamir@gmail.com

Zu

Zurynee said...

Hi ak,

It will not go out of shape during baking coz the batter is not runny. Just make sure you take it out when it turns golden brown otherwise it will get burn coz it is quite thin.

HTH
Zu

fong said...

Hi Zu,

Your biscuits looks exactly like the biscuits I bought from Hokkaido (yes, is from there and is called "White Lover").

May i ask where you buy the template from?

Warehouse Sales said...

Pn Zu,
daftar la ngan google adsense. blog nie ranking tinggi, nanti dpt income dr google adsense tue. and daftar ngan nuffnang / advertlets.

Zurynee said...

Hi fong,

I bought the template from a china spree. I am not sure if you can get here locally. I believe you can also get it in Malaysia.

Sorry can't help much :-(

Zu

Mrs owyong said...

Hi Zu, I try to bake last wk, it turn out good, but for the white chocolate cream, I don't want to shortening so I used whipping cream, but the whole biscuits turn wet, any advice. Thank you (Mrs OwYong)

Zurynee said...

Hi Mrs OwYong, the biscuits turned wet with the filling? You should not have used whipping cream to replace the shortening. Use butter instead. The whipping cream when leave it at room temperature will melt, hence causing the biscuit turning wet.

HTH
Zu

Mrs Owyong said...

Hi Zu,
Thank you for your advice,
I will try again.

Anonymous said...

Hi
Your biscuits looks nice.
Can I just unsalted butter for this biscuits?
Thanks!

Zurynee said...

hi anonymous,

You can use unsalted butter but you may want to add a pinch of salt to it :-)

HTH
Zu

Zurynee said...
This comment has been removed by the author.
Anonymous said...

Hi zurynee
Thanks so much!

Ashley said...

Hi zurynee
Is the thickness of the biscuit same as the template? can i just use a spoon to scoop the batter and fill it into the template?

Zurynee said...

Hi Ashley,

Yes, it's about the same height as the template. You can use spoon but it's easier to put a lump of the batter on the template and use the palette knife to level it then lift the template.

HTH
Zu

Anonymous said...

I am interested in buying the template, would u mind getting 1 for me? You may email me at amyda@graffiti.net.

Amyda