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チョコサンドクッキー｜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 : 50g
粉糖 : 25g
薄力粉 : 80g
牛乳 : 10g
ビターチョコレート : 50g
少し温めた牛乳 : 20g

Time required

25minutes

Procedure

1) Make cookie dough 00:10
Put butter in a bowl, knead well, add powdered sugar and mix further. Sift the cake flour and mix until it becomes lumpy, then add milk and mix well. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
2) Pull out with a mold 01:27
After 1 hour, roll the dough with a rolling pin to a thickness of 3 mm. Refrigerate for 30 minutes in a stretched state. After 30 minutes, remove the wrap, remove it with a mold and place it on the top plate.
3) bake in an oven 02:29
Bake in an oven at 160 ° C for 15-16 minutes. When it is baked, cool it on the cake cooler.
4) ガナッシュクリームを作る 02:56
Roughly chop the bitter chocolate into a bowl, add slightly warm milk, boil in hot water and mix well.
5) クッキーにガナッシュクリームをはさむ 03:43
絞り袋に4を入れ、クッキーに適量出し、もう一枚のクッキーではさむ。

Point

・ Step 2 When you take it out of the refrigerator, spread the wrapped wrap, wrap it from above, and stretch it with a rolling pin. Die-cutting can be done cleanly by cooling for 30 minutes. If the dough becomes soft and difficult to remove during die cutting, immediately cool it in the refrigerator.
・ Process 4 The texture of ganache is improved by adding something slightly warmer than room temperature than cold milk that has just been taken out of the refrigerator. The temperature of the hot water in the water bath is about 60 ℃.
・ The time required does not include the time to cool the dough in the refrigerator, the time to bake in the oven, and the time to cool the cookies.