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Raisin Butter Sands | Coris Cooking Channel's Recipe Transcription

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coris cooking

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Ingredients

Unsalted butter : 56g
Powdered sugar : 38g
Egg yolk (medium size) : 1 piece
Cake flour : 84g
Baking powder : 3g
Egg yolk (for applying to cookie dough) : About 1/2
(A) Unsalted butter : 65g
(A) Granulated sugar : 15g
(A) Water : 10g
(A) White chocolate : 15g
rum : a little
Rum raisins : Approximately 8 tablets per set

Time required

45minutes

Procedure

1) Mix butter and powdered sugar 00:19
Smooth the butter with a whipper, sift the powdered sugar and mix.
2) Add egg yolk and mix 00:48
Add egg yolk and mix.
3) Add flour and mix 01:03
Sift the pre-mixed cake flour and baking powder and mix them by cutting with a rubber spatula. When the dough becomes lumpy, press it from above with a rubber spatula and mix until the dough is organized.
4) Spread and cool the dough 01:52
Spread the wrap, put the dough on it, cover it with the wrap and spread the dough to a thickness of about 5 mm (about 5 mm to 7 mm as a guide). Cool the spread dough in the refrigerator for 4 hours or more.
5) Cut and cool the dough 03:19
Cut into 4.5 x 3 cm, place on a baking sheet covered with sill bread (baking sheet), apply a thin layer of egg yolk, and put in the refrigerator for 10 minutes. After 10 minutes, apply egg yolk again and make a pattern with a fork.
6) bake in an oven 05:24
Bake in an oven preheated to 60 ° C for about 21 minutes. When it is fragrant, remove it from the cookie dough using a palette knife.
7) Make butter cream 06:45
Make butter cream, add a little rum, mix and put in a piping bag. (Star cap) Lamb raisins are opened in a tea strainer and syrup is cut.
8) Sand and finish the cream 07:21
Squeeze the butter cream on the cookie dough, put about 8 ram raisins on it, and squeeze the butter cream a little on top and sandwich it with another piece of cookie dough.

Point

・ Powdered sugar is made without cornstarch.
・ Put the butter at room temperature in advance and make it moderately firm enough to be pressed with your fingers. In cold weather such as winter, heat in a microwave oven at 500W for about 5 seconds to make it moderately firm.
・ If you mix the cake flour and baking powder in advance, you can work smoothly.
・ Stretch the dough into a rectangular shape.
・ The taste will be better if it is savoryly baked in a golden brown color. Baking the cookie dough fragrantly makes it go well with butter cream.
・ When wrapping in a bag, put it in the refrigerator and cool the butter cream well to harden it before wrapping.