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Cookie master "universal cookie" with this recipe alone | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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材料

  • 卵 : 1個(約50g)
  • 無塩バター : 120g
  • 粉糖 : 80g
  • (A) Cake flour : 200g
  • (A) Almond powder : 30g
  • (A) Salt : 2g

所要時間

50分

手順

  1. 1) Sift the flour 01:00

    Put (A) in a colander and sift about 3 times.

  2. 2) Mix butter and powdered sugar 02:34

    Put unsalted butter in a bowl and mix.
    Add powdered sugar and mix until dry.

  3. 3) Add eggs and flour 05:55

    Melt the eggs, add to 2 little by little and mix.
    Add 1 and mix until dry.

  4. 4) 生地を成形する 10:19

    3をラップで包み、冷蔵庫で2時間程冷やす。
    軽く常温に戻し、2.5mm幅に伸ばす。
    お好みの形に型抜きし、天板に並べる。

  5. 5) 仕上げる 15:32

    オーブン180℃に予熱し、170℃で15~20分焼いたら完成。

Point

・ Unsalted butter should be softened by returning it to room temperature in advance.
・ If you want a harder texture, add strong flour.
・ When mixing butter and powdered sugar, it is advisable to mix them so that the water is absorbed.
・ For powdered sugar, it is recommended to use only sugar.
・ When using granulated sugar instead of powdered sugar, use fine particles.
・ If you want to make a non-sweet cookie, adjust the sweetness.
・ When using only egg yolk, reduce the amount of butter.
・ When using only egg white, add oil.
・ If you want to make chocolate flavor, replace cocoa powder with soft flour with 5-10% as a guide.
・ When stretching the dough, it is recommended to sandwich it with a cooking sheet.

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