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식탁일기 table diary

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Number of View: 17.7億回
Number of Videos: 514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.