白の戀人 also known as Shiroi Koibito or White Beloved ones. It has a very nice and romantic name but the story behind isn’t anywhere near to it except I remember that in the HK drama, Triumph in the skies, they came out wif a pretty romantic and funny story with Francis Ng and Myolie Wu acting it. That’s one of my favourite HK drama 🙂 Anyway, you could read more about the history behind here.
I first tried this biscuit when my colleague brought back from Hokkaido, Japan. It’s actually egg white biscuit sandwiched in between white chocolate. I remember it as a very sweet snack, the sweetness will linger around for a while.
I bought the silicone stencil from HK last month and wanted to try out this recipe, the preparation is manageable but to get the batter neatly layout and to take care if it’s burnt will be the trick. A little more time or a higher temperature will cause the biscuit to burnt. I took the above picture relatively late in the evening hence the color isn’t really right, I did get the 4 sides browner than the center (like the one shown on the left, this is from the original website. The biscuit is thin and crispy. Aside from chocolate, I also use blueberry pie filling which I thought the mild sourness compliment well with the biscuit (which is the above pix).
I gotten the recipe from Bea’s Blog, she did a really good job in the photography and also following the recipe right up to the chocolate preparation. I’ve reduce a fair bit of the sugar to go with the chocolate. Wanted to prepare chocolate ganache but was running out of time so I merely melt some chocolate and sandwich in between. I’ve also added vanilla essence which could be replace with orange zest or other flavours you like.
80g sugar, 90g butter
2 egg whites (lightly beaten)
85g plain flour
1/2 tsp vanilla essence
1. Preheat oven to 160 degrees.
2. Cream butter and sugar till fluffy.
3. Add in vanilla essence followed by egg whites and mix well.
4. Add in plain flour and stir till all is incorporated.
5. Put the stencil on greaseproof paper and spread the batter across with a palette knife.
6. Carefully remove the stencil, taking care not to smudge the batter.
7. Bake at 160 degrees for 10 mins. Oven temperature may vary hence please adjust accordingly. The 4 sides will be browned.
8. Allow the biscuit to cool on the greaseproof paper for approximately 10 mins before removing to the wire rack.
9. Store in airtight container once the biscuit is cool.
100g pastry margarine
40g icing sugar
200g melted white chocolate
1. Mix pastry margarine and icing sugar well.
2. Add in melted white chocolate and mix well.
3. Spread mixture using the stencil. Remove stencil and leave in the fridge for an hour to set.
4. Sandwich the white chocolate in between the biscuit.