Salad (Pumpkin Salad) | Recipe transcription from Yuyuga Shokudo
Evening cafeteria Time required : 30minutes
Cookie (almond chocolate cookie)｜Transcription of Tenu Kitchen's recipe
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Ingredients
- butter : 70g
- sugar : 70g
- egg yolk : 1 piece
- Cake flour : 100g
- cocoa powder : 15g
- Almond slice : 35g
Time required
25minutes
Procedure
-
1)
Soften the butter, add sugar and mix
00:32
Put the butter in a heat-resistant container and heat it in a microwave oven (600w) for about 20 seconds to soften it. Add sugar and mix with a whisk.
-
2)
Add egg yolk and mix
00:55
Add egg yolk and mix well.
-
3)
Add flour and cocoa and mix
01:06
Sift the cake flour and cocoa and mix by cutting with a rubber spatula.
-
4)
Add almond slices and mix
01:30
When the powder is gone, add almond slices and mix thoroughly.
-
5)
Wrap in plastic wrap and cool
01:45
Wrap it in plastic wrap, make it into a stick, and cool it in the freezer for 25 to 30 minutes.
-
6)
bake in an oven
02:08
Cut into 5 mm width, arrange on a cooking sheet and bake in a preheated oven (180 ° C) for about 15 minutes to complete.
Point
・ The butter should be soft enough even if it is not completely melted.
・ After adding almond slices, mix with crispy without kneading.
・ When baking with a toaster, bake for about 10 minutes as a guide. Cover with aluminum foil so that it will not burn after about 3 minutes.
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