ケーキ（カップアイスクリームとギリシャヨーグルトのケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 40minutes
Squeezed chocolate cookie ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- Unsalted butter : 100g
- icing sugar : 80g
- egg : 40g
- Cake flour : 100g
- Almond powder : 20g
- cocoa : 20g
- Chocolate (for coating) : About 50g
- Pistachio (roasted) : Appropriate amount
Time required
60minutes
Procedure
-
1)
Mix butter and powdered sugar
00:25
Mix butter softened to about 18 ° C with a hand mixer to make it smooth.
Add powdered sugar while sieving and mix well until whitish. -
2)
Add eggs and mix
01:05
Add the beaten egg in 4 to 5 portions and mix without separating.
-
3)
Add flour and finish the dough
01:58
Sift cocoa, cake flour and almond powder and mix until dry.
-
4)
Squeeze the dough and bake in the oven
02:58
Put the dough in a piping bag with 8 slices and 7 stars.
Squeeze out at regular intervals on the top plate with a cooking sheet.
Bake in an oven at 170 ° C for about 14 minutes. -
5)
Make chocolate for coating
03:30
Chop chocolate into a container and heat it in a water bath to melt it.
-
6)
Finish
03:55
After baking and cooling completely, add melted coating chocolate to about half of the cookie.
Decorate the pistachios before the chocolate hardens.
Point
・ Since powdered sugar is lumpy, be sure to sift it before mixing.
・ Add eggs in several batches to mix well. Be careful not to separate them. Note that if you make the dough while it is separated, the texture will deteriorate.
・ When adding cocoa, cake flour, and almond powder to finish the dough, mix until there is no powder. Note that if you mix too much, gluten will come out and the roast will be hard.
・ Put the last topping pistachio before the chocolate hardens.
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