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Fuzzy brownie cookie | table diary 식탁일기's recipe transcription

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식탁일기 table diary

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Ingredients

(A) Bitter chocolate : 100g
(A) Unsalted butter : 30g
(B) Egg : 1個
(B) Sugar : 65g
(B) Salt : 1g
(C) Cake flour : 50g
(C) Baking soda : 1g
(C) Cocoa powder : 5g

Time required

30minutes

Procedure

1) Boil chocolate 00:15
Put (A) in a bowl, dissolve in a water bath and mix.
2) Make dough 00:40
Put (B) in a bowl and whisk with a medium speed hand mixer for 1-2 minutes.
Add 1 and mix with a whisk.
3) Add flour 01:19
Sift (C) into 2 and mix with a whisk.
Let it rest at room temperature or in the refrigerator for 5-10 minutes.
4) オーブンで焼く 02:06
クッキングシートを敷いた天板に、3をスプーンか絞り袋で直径5㎝ほどの円形に落としていく。
180℃で余熱したオーブンで10～12分焼き、完全に冷めたら完成。

Point

・ Eggs should be taken out of the refrigerator in advance and returned to room temperature.
・ Ideally, the temperature of the dough before baking should be 24 to 25 ° C. If the temperature is high, the dough becomes too soft, so rest in the refrigerator or room temperature in spring and autumn, and in the refrigerator in summer. In winter, you don't have to rest if the temperature of the dough is not high.
・ Because it swells when baked, keep the dough apart from the dough when dropping it on the top plate.