基本のアイスボックスクッキーの作り方&ラッピング Butter Cookies｜HidaMari Cooking
▷Ingredients:
■Vanilla cookie(25 - 30cookies)
100g unsalted butter
55g powder sugar
1/4 vanilla seeds
1 egg yolk
130g cake flour
35g ground almonds
■Chocolate cookie(30 - 35cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋5g cocoa powder
＋60g chocolate chip
■Tea cookie(25 - 30cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋3g tea leaves
■Matcha cookie(25 - 30cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋3g matcha powder
▷ How to make:
1. Soften 100g unsalted butter, add 55g powdered sugar and vanilla beans seeds and mix.
* For chocolate and matcha flavors, mix 55 g powdered sugar with 5 g cocoa or 3 g matcha in advance and mix with butter.
2. Add 1 egg yolk and mix.
3. Sift flour 130g, almond poodle 35g, add and mix.
* For the black tea flavor, make the tea leaves into fine pieces beforehand and add and mix.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
4. Break the dough into a suitable size and apply weight to soften it. Before the dough warms up, shake it with an appropriate amount of dusting powder to prepare the dough into a tube and cool it in the freezer for 1 hour.
4. Cut the dough to a thickness of 8 mm to 10 mm and bake for 15 to 18 minutes in an oven preheated to 170°C.
Remove from the top plate, allow to cool, then wrap.
If you like it, please click 'Like' and Subscribe.
@hidamaricooking
Who is HidaMari Cooking?
https://ameblo.jp/hidamaricooking/ent...
■Vanilla cookie(25 - 30cookies)
100g unsalted butter
55g powder sugar
1/4 vanilla seeds
1 egg yolk
130g cake flour
35g ground almonds
■Chocolate cookie(30 - 35cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋5g cocoa powder
＋60g chocolate chip
■Tea cookie(25 - 30cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋3g tea leaves
■Matcha cookie(25 - 30cookies)
Vanilla cookie ingredients（Remove vanilla beans）
＋3g matcha powder
▷ How to make:
1. Soften 100g unsalted butter, add 55g powdered sugar and vanilla beans seeds and mix.
* For chocolate and matcha flavors, mix 55 g powdered sugar with 5 g cocoa or 3 g matcha in advance and mix with butter.
2. Add 1 egg yolk and mix.
3. Sift flour 130g, almond poodle 35g, add and mix.
* For the black tea flavor, make the tea leaves into fine pieces beforehand and add and mix.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
4. Break the dough into a suitable size and apply weight to soften it. Before the dough warms up, shake it with an appropriate amount of dusting powder to prepare the dough into a tube and cool it in the freezer for 1 hour.
4. Cut the dough to a thickness of 8 mm to 10 mm and bake for 15 to 18 minutes in an oven preheated to 170°C.
Remove from the top plate, allow to cool, then wrap.
If you like it, please click 'Like' and Subscribe.
@hidamaricooking
Who is HidaMari Cooking?
https://ameblo.jp/hidamaricooking/ent...
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