煮物（おから煮）｜ 食事処さくらさんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 35minutes
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クッキー（卵のタルトクッキー）｜table diary 식탁일기さんのレシピ書き起こし
- Number of Subscribers
- 474.0万人
- Number of View
- 13.0億回
- Number of Videos
- 390本
Ingredients
- Unsalted butter : 60g
- 粉砂糖 : 25g
- 卵 : 25g
- (A) Soft flour : 100g
- (A) Skim milk : 20g
- 塩 : 1g
- Fresh cream : 15g
- 牛乳 : 10g
- 砂糖 : 10g
- 卵黄 : 1個
Time required
45minutes
Procedure
-
1)
Make the cookie dough
00:09
Place the unsalted butter in a bowl and beat with a whisk until smooth.
Sift in the powdered sugar and mix until just combined.
Crack the eggs into a separate dish and beat them, then add them to the bowl in 3 batches, mixing well each time.
Sift (A) into a bowl, add salt and mix with a rubber spatula to combine. -
2)
生地を成形する
01:02
Take a small amount of dough and roll it into a ball in your palm, then use the back of a teaspoon to press the centre outwards to make a depression.
Place the dough on a tray lined with baking paper and leave to rest in the refrigerator. -
3)
卵クリームを作る
01:24
卵黄と砂糖をボウルに入れ混ぜる。
生クリームと牛乳を加え、よく混ぜる。 -
4)
生地を焼く
01:41
Spoon the egg cream into the wells of the cookie dough.
Bake in a 170°C oven for 20 minutes, remove from the oven and once cooled, serve on a plate and it's done.
Point
- Make sure the unsalted butter and eggs are at room temperature beforehand.
Skim milk can be substituted with whole milk powder.
-In the video, 13g of cookie dough is used per cookie.
- When making indentations in the dough, you can also use your fingers to make indentations.
・Preheat the oven to 170 degrees beforehand.
-The time it takes to bake the dough is not included in the recipe time.
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