わらび餅（お茶と片栗粉のわらび餅）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 10minutes
アイスボックスクッキー（胡麻のディアマンクッキー）｜coris cookingさんのレシピ書き起こし
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Ingredients
- unsweetened butter : 40g
- グラニュー糖 : 35g
- 卵黄 : 1個
- 塩 : a pinch
- 薄力粉 : 70g
- 煎り白胡麻 : 30g
Time required
35minutes
Procedure
-
1)
make the dough
00:20
Put the unsweetened butter in a bowl and mix gently with a whisk.
Add granulated sugar, egg yolks, and salt in order and mix well each time.
Sift in the flour and mix with a rubber spatula.
When the dough becomes crumbly, add the roasted white sesame seeds and mix until the dough comes together. -
2)
mold
02:10
Place 1 on plastic wrap, form into a bar with a diameter of 3.5cm, and leave in the refrigerator for at least 2 hours.
Put granulated sugar (not listed) in a vat.
Apply a thin layer of egg white (not listed) to the dough with a brush, then place it in a vat and roll it to coat it with granulated sugar.
Cut the dough into 1cm wide pieces and place them on the baking sheet, leaving spaces between them. -
3)
bake
03:22
Place step 2 in an oven preheated to 170 degrees and bake for 20 minutes.
Point
・Heat the unsweetened butter in the microwave until it is soft enough to press with your fingers.
・When mixing the granulated sugar in step 1, mix until smooth.
・The time required to rest in the refrigerator is not included in the required time.
・Preheat the oven to 170 degrees.
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