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Chocolate cookie bowl｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

(A)ミルクチョコレート : 40g
(A)アーモンド : 25g
(A)ドライクランベリー : 25g
(B) soft flour : 130g
(B) Cocoa powder : 30g
(B) millet sugar : 50g
米油 : 40g
豆乳 : 40g

Time required

50minutes

Procedure

1) carve the ingredients 00:06
Chop the chocolate, almonds, and dried cranberries in (A).
2) make the dough 00:47
Put (B) in a bowl, mix with a whisk, add rice oil and mix by hand.
Add the ingredients from step 1 and mix, then add soy milk little by little to bring the whole together.
3) remove the mold 02:16
Preheat oven to 170°C.
Put the dough on the cooking sheet while gathering it.
Cover the dough with a cooking sheet and roll it out to a thickness of 5 mm while pressing with a rolling pin.
Use a 5 cm round mold to cut out the molds and arrange them on the oven sheet.
Collect the rest of the dough, flatten it with a rolling pin, and remove the mold.
4) bake in an oven 03:26
Bake in an oven preheated to 170°C for 16 minutes, then lower the temperature to 160°C and bake for 6 minutes.
Remove from the oven and transfer to a wire rack to cool.

Point

・The quantity for 14 pieces.
・Use milk chocolate or dark chocolate.
・If you cut it finely in step 1, it will be easier to pull out when you stretch it out and cut it out with a mold.
・Soy milk can be substituted with milk.
・In step 2, you can put it in a plastic bag and shake it to mix.
・Mix with the palm of your hand, and stop mixing when it looks like coarse bread crumbs.
・Add soy milk little by little while watching the situation, as the amount of water in the dough changes depending on the cake flour used and how dry it is. If not enough, add 1 teaspoon.
・If you add water, the dough will become too soft and sticky, so be careful.
・If you press the remaining dough from above with a rolling pin so that it overlaps, you can put the dough together without kneading.
・After baking, transfer to an airtight container and store in a dry place.