Gapao rice | Transcription of recipe by IKASHIYA CULINARY ART
IKASHIYA CULINARY ART Time required : 20minutes
クッキー（チョコチップクッキー ）｜ Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし
お気に入りに追加![Oyatsu Lab. [Snack Lab]](https://yt3.ggpht.com/ytc/AL5GRJX7CRaNRa4Wm0W_cyd_vpbW6LgpURBHNPI8U6Hd3g=s240-c-k-c0x00ffffff-no-rj)
- チャンネル登録者数
- 12.5万人
- 再生回数
- 1,578.7万回
- 動画数
- 372本
材料
- strong flour : 50g
- 無塩バター : 30g
- 粉砂糖 : 15g
- 卵黄 : 1/2個
- チョコチップ : 30g
所要時間
35分
手順
-
1)
make the dough
00:17
Place strong flour, unsalted butter, and powdered sugar in that order in a mincer and mix.
When the unsalted butter becomes powdery, add the egg yolk and mix. -
2)
mold
01:56
Spread the plastic wrap and top with 1.
Add chocolate chips and mix.
Make a circle with a diameter of 3 cm.
Chill in freezer for 15 minutes. -
3)
cut
02:53
Remove the plastic wrap from step 2 and cut into 5mm thick pieces.
-
4)
焼く
03:14
オーブンシートを敷いた天板の上に3を並べる。
オーブンで160度20分焼く。
途中出して天板の向きを変える。
焼けたら粗熱をとって完成。
Point
・Bring unsalted butter to room temperature.
・The time required to cool the dough in the freezer for 15 minutes is not included.
・Preheat the oven to 160 degrees.
・During step 4, you can unify the baking color by removing the top plate from the oven and changing the direction.
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