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Cookies (oatmeal yogurt cream sandwich cookies) | Table diary 식탁일기's recipe transcription

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Ingredients

  • oatmeal : 150g
  • はちみつ : 40g
  • ダークチョコレート : 150g
  • ヨーグルト : 適量
  • (A)抹茶パウダー : 3g
  • (A)はちみつ : 10g
  • ブルーベリージャム : 20g

Time required

70minutes

Procedure

  1. 1) ヨーグルトの下準備をする 00:04

    Place a colander on the container and line it with cotton cloth.
    Fill with yogurt, wrap, and place in the refrigerator to drain.

  2. 2) bake 00:13

    Add oatmeal and honey to a bowl and mix well with a rubber spatula.
    Place in a heat-resistant container and bake in an oven preheated to 180 degrees for 10 minutes.
    Stir with a rubber spatula and bake in the oven at 180 degrees for 7 minutes.
    Cool in a bowl.

  3. 3) mold 00:41

    Fill a pot with hot water (not listed), put dark chocolate in a heat-resistant container, and melt over a double boiler.
    Add to step 2 and mix well with a rubber spatula.
    Spread a parchment paper on a baking sheet, place a cookie cutter on top, fill with dough and shape into a flat circle.
    Chill in the freezer for 15 minutes.

  4. 4) ヨーグルトクリームを作る 01:05

    1を100g容器に入れ、(A)を加えてゴムベラで混ぜる。
    絞り袋に入れる。
    1を100g容器に入れ、ブルーベリージャムを加えて混ぜる。
    絞り袋に入れる。

  5. 5) 仕上げる 01:33

    4をそれぞれ3の半量に絞り出し、残りの3を被せて挟む。
    1つずつアルミホイルで包む。
    冷凍庫で1時間冷やして完成。

Point

- Yogurt should weigh 200g after draining.
-Uses a cookie cutter with a diameter of 6cm.
・Use unsweetened yogurt.
・(A) Adjust the blueberry jam to your liking.
・Time required does not include time to chill in the freezer for 1 hour and time to drain.

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