ケーキ（クリームチーズとホイップクリームのレアチーズケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 20minutes
クッキー（ミルククッキー）｜cook kafemaruさんのレシピ書き起こし
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- 1,785本
Ingredients
- egg yolk : 20g
- 牛乳 : 15g
- 粉糖 : 45g
- 溶かし有塩バター : 30g
- 薄力粉 : 80g
- スキムミルク : 35g
Time required
35minutes
Procedure
-
1)
make the dough
00:07
Put egg yolk and milk in a bowl and mix with a whisk.
Add powdered sugar and mix.
Add the melted salted butter and mix.
Sift in the cake flour and skim milk and mix with a rubber spatula. -
2)
mold
01:22
Lay out a cooking sheet.
Place 1 on top and cover with a cooking sheet.
Roll out to a thickness of 2-3 mm with a rolling pin.
Cool in the freezer for 30 minutes.
Peel off the cooking sheet and cut out with a mold.
Arrange on the silpan.
Collect the remaining dough and press it down with a rolling pin to roll it out.
Similarly, cut out the dough until there is no more dough left.
Chill in freezer for 10 minutes.
Put the silpan on top. -
3)
bake
03:33
Bake 2 in the oven for 16 minutes at 160 degrees.
Remove and cool.
Completed by peeling off from Silpan.
Point
・The amount is for 20 sheets.
・A 5cm wave cookie cutter is used for die cutting.
・Time required for cooling in the freezer for 30 minutes and 10 minutes is not included.
・Preheat the oven to 160 degrees while chilling in the freezer for 10 minutes.
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