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Ice Box Cookies ｜ Coris Cooking Channel's Recipe Transcription

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Ingredients

Unsalted butter : 160g
Granulated sugar : 120g
Egg (medium size) : 1 piece
Vanilla oil : a little
salt : a little
Almond powder : 30g
Cake flour : 230g
almond : 15g
Walnut : 15g
Sweet chocolate : 15g
Matcha : 15g
Pure cocoa powder : 15g
Macadamia nuts : 15g
Egg white : Appropriate amount
Granulated sugar : Appropriate amount

Time required

90minutes

Procedure

1) Mix butter and granulated sugar 00:48
Mix the soft butter that has been returned to room temperature with a whipper to make it smooth, add granulated sugar and mix.
2) Add eggs 01:23
Divide the eggs into 3-4 portions and mix well with a whipper each time.
3) Finish the dough 02:05
Add vanilla oil and salt and mix gently with a whipper. Once mixed, add almond powder and mix. Pull up the whipper and switch to a rubber spatula. Sift the cake flour and mix by cutting with a rubber spatula. Mix until almost a unit.
4) Divide the dough into 6 equal parts 03:44
Weigh the dough and check the weight (about 580-600g), then divide the dough into 6 equal parts. About 95g per one.
5) Mix nuts, chocolate and flour 04:02
Mix each of the 6 types of nuts, chocolate, and flour into the 6 pieces of dough. Six flavors: almond, walnut, chocolate, matcha, cocoa and macadamia, and vanilla flavor with nothing added.
6) Let it lie in the refrigerator 06:06
Wrap each in a wrap and chill in the refrigerator for at least 4 hours.
7) Mold into a stick and lay it in the refrigerator 06:36
Re-knead and mold into a rod with a diameter of about 4 to 4.5 cm. After molding into a stick, wrap it in a wrap and chill it in the refrigerator for at least 4 hours.
8) Apply egg whites, add granulated sugar and let it sit in the refrigerator. 08:07
Apply a thin layer of beaten egg whites to the sides of the stick-shaped cookie dough and apply granulated sugar firmly. Mark it to cut in 1 cm increments, put it in the freezer and let it cool for 1 hour.
9) Cut and bake in the oven 09:34
Cut and place on the top plate and bake in an oven preheated to 170 ° C for about 20 minutes + α.
10) Bake other types of cookie dough 10:20
Remove from baked cookies. Similarly, arrange other types of cookie dough and bake in the same way. Complete by cooling at room temperature.

Point

・ If the butter has an appropriate hardness, it can be easily mixed.
・ Be careful not to add too much salt as it has a large effect on the taste.
・ Be careful as the dough will become a hard baked cookie if it is kneaded more than necessary after it has been put together.
・ It is not necessary to mix more than necessary as long as the chopped ingredients are entwined with the dough.
・ By adjusting the thickness of the dough to about 1 cm, it can be cooled efficiently to the center of the dough and chilled evenly.
・ To prevent color transfer and flavor transfer of the cookie dough, re-knead the cookies with cocoa dough and matcha at the end.
・ If you apply too much egg white, the granulated sugar will dissolve and spread when you bake it, so apply it as thinly as possible.
・ If the cookie dough is likely to be crushed when cutting, put the cookie dough in the freezer for about 30 minutes and then cut it to make it easier to cut cleanly. Since the dough is relatively soft because it uses only cake flour, you can cut it well by putting it in the freezer and then cutting it.
・ Because there are many cookies, bake in 3 to 5 times. Note that if you put too much dough on the top plate, the cooks may stick to each other when baked, and uneven baking may occur significantly.