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An ice box cookie recipe that is crispy and has an irresistible texture ♩
There are many ways to make cookies, but in this recipe, the butter is agitated using a hand mixer to create a crispy and fluffy texture!
I want you to feel the difference from the cookies you have made so far ◡̈⃝
It can be frozen, so you can make a lot at once and bake as much as you want when you want to eat ◎
It is also recommended for mass production of Valentine's Day in the future!
Please do try that out~
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Baked diameter about 4 cm, about 17 each
Two types of chocolate chips, round and round Ver
【material】
"base"
・ Unsalted butter 200g
・ Granulated sugar 100g
・ One pinch of salt
・ 2 egg yolks
"Chocolate chip plane"
・ Cake flour 75g
・ Almond poodle 15g
・ Chocolate chip 30g
"Chocolate Chip Cocoa"
・ Weak flour 65g
・ Almond poodle 15g
・ Cocoa powder 10g
・ Chocolate chip 30g
"Guru-Guru Plain"
・ Cake flour 90g
"Guru-Guru Cocoa"
・ Cake flour 80g
・ Cocoa powder 10g
~ Black tea, matcha, cocoa nuts, coffee Ver ~
【material】
"base"
・ Unsalted butter 200g
・ Granulated sugar 140g
・ One pinch of salt
・ 2 egg yolks
"Tea"
・ Cake flour 90g
・ One tea pack
"Cocoa nuts"
・ Weak flour 65g
・ Almond poodle 15g
・ Cocoa powder 10g
・ Almond slice 20g
"Matcha"
・ Cake flour 75g
・ Almond poodle 15g
・ Matcha powder 5g
"Coffee"
・ Cake flour 90g
・ Instant coffee 3g (dissolve in a small amount of lukewarm water)
・ Roasted walnut 30g
◎ Preparation
・ Let's bring butter and egg yolk to room temperature.
・ Preheat the oven to 180 ℃ before baking.
☆ How to make
①. Loosen the butter with a rubber spatula, add the granulated sugar in 2 to 3 portions, and mix well each time.
②. Add salt and mix well, then switch to a hand mixer and stir until whitish and fluffy.
③. Add egg yolk and stir with a hand mixer.
④. ③ is divided into four. (It's a good idea to transfer the whole amount to another bowl, weigh it, and then transfer it to the original bowl one by one to make the dough!)
⑤. Sift the flour and mix by cutting with a rubber spatula. (Be careful not to knead!)
If there are toppings, add them at a slightly powdery stage and mix.
⑥. Take out ⑤ in plastic wrap, stretch it to a thickness of about 1 cm, and let it sit in the refrigerator for 30 minutes. (Don't knead the dough into a single piece! It's okay if you let it lie down even if it's a little loose!)
⑦.⑥ is molded into a stick with a diameter of about 3 cm and left in the refrigerator for 1 hour. (If air enters, a cavity will be created when cutting, so please shape it so that the air is removed! It is difficult to cut if it is not firmly solidified. If you are in a hurry, you can freeze it!)
⑧. Sprinkle granulated sugar around and cut with a width of about 1 cm. (If it is difficult to get granulated sugar, apply a thin layer of egg white!)
⑨. Lower the oven preheated to 180 ℃ to 170 ℃ and bake for 15 to 20 minutes. (Adjust according to your home oven.)
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~ Round and round Ver ~
①. Stretch the laid dough to a length of 12 cm, a width of 20 cm, and a thickness of 5 mm.
②. Put the two pieces on top of each other and lightly blend them with a rolling pin so that they stick together from above.
③. Roll it up from the front. (It is good to make a core firmly so that air does not enter, and then roll it around! It is difficult to do it even if the dough is soft or hard, so please try it while resting or adjusting in the refrigerator!)
~ Coffee Ver ~
①. Melt instant coffee with a small amount of lukewarm water. (1 to 2 teaspoons)
②. Add ① to the divided butter and mix with a whipper.
③. The rest is the same as the others!
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* Frequently asked questions *
・ Unsalted butter is used for butter.
We do not recommend salted butter as it will change the taste and finish.
Unsalted margarine can be used as a substitute, but the taste may change slightly.
・ The oven is always preheated.
-Cocoa uses pure cocoa powder.
Sweet cocoa for drinking contains sugar and cannot be used as a substitute.
・ Chocolate uses couverture chocolate for confectionery.
Commercially available chocolate bar can be used as a substitute, but it is recommended to use couverture chocolate for chocolates such as raw chocolate that directly convey the taste of chocolate.
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