酢漬け（新玉ねぎの酢玉ねぎ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし
飲食店独立学校 /こうせい校長 Time required : 10minutes
クッキー（和三盆クッキー）｜coris cookingさんのレシピ書き起こし
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Ingredients
- Unsalted butter : 40g
- 和三盆糖(生地用) : 15g
- アーモンドパウダー : 22g
- 薄力粉 : 35g
- 和三盆糖(仕上げ用) : 適量
Time required
50minutes
Procedure
-
1)
make the dough
00:08
Put the unsalted butter in a bowl and mix with a whisk.
Sift in wasanbon sugar (for dough) and mix.
Add almond powder and mix.
Sift in the cake flour and mix with a rubber spatula.
Lay out a piece of plastic wrap and stretch the dough to a thickness of about 1 cm and wrap it in plastic wrap.
Chill in the refrigerator for about 1 hour. -
2)
mold
02:06
Divide the dough into 10 equal parts.
Roll it up and put it on the baking sheet. -
3)
bake
02:52
Bake 2 in the oven at 150 degrees for about 27 minutes.
-
4)
仕上げる
03:05
平皿に和三盆糖(仕上げ用)をふるい入れる。
3を上に乗せて上から更に和三盆糖(仕上げ用)をふるいかける。
冷まして完成。
Point
・The amount is about 10 servings.
・Preheat the oven to 150 degrees.
・Bring the unsalted butter to room temperature and make it hard enough to press with your fingers.
・In the process of 1, mix until the powder disappears and it becomes a lump.
・The time required does not include the time to cool in the refrigerator for about 1 hour.
・During step 2, make sure the dough weighs 10-11g per piece.
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