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パンプキンチョコポッキー｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

Unsalted butter : 30g
グラニュー糖 : 15g
(A) Cake flour : 90g
(A)南瓜パウダー : 10g
牛乳 : 35g
ビターチョコ : 70g

Time required

50minutes

Procedure

1) Make the dough 00:08
Add unsalted butter to a bowl, knead with a rubber spatula, add granulated sugar and mix. Sift (A) and mix to cut. Add milk, mix further and wrap by hand.
2) Mold the dough 01:52
Put 1 in a plastic bag and let it rest in the refrigerator for 1 hour, then make a stick on the table and divide the dough into 6 equal parts. Divide into 6 equal parts one by one, put them on a cooking sheet, and cool them in the refrigerator for 30 minutes.
3) Bake 2 in the oven 02:54
After cooling, place on a baking sheet lined with parchment paper and bake in an oven at 170 ° C for 15 to 17 minutes. When it is baked, remove it from the oven and remove the heat while it is still on the top plate.
4) Coat with chocolate 03:25
Put bitter chocolate in a heat-resistant bag and melt it in a water bath. When it melts, attach the chocolate in the bag to 3 and line it up on a cooking sheet to harden the chocolate.

Point

・ This time, a recipe for 6 pumpkin chocolate pockies.
・ Process 1 Add milk and mix, and when it becomes lumpy, combine it by hand.
・ Process 2 Put it in a plastic bag, flatten it, and let it rest in the refrigerator for 1 hour.
・ It is also recommended to top with nuts.
・ Do not include the time required to rest the dough in the refrigerator, the time to cool the stick-shaped dough, and the time to remove the rough heat of the baked dough.