Recipe30 Time required : 40minutes
Cookie master "universal cookie" with this recipe alone ｜ KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcriptionお気に入りに追加
- 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
Sift the flour
Put (A) in a colander and sift about 3 times.
Mix butter and powdered sugar
Put unsalted butter in a bowl and mix.
Add powdered sugar and mix until dry.
Add eggs and flour
Melt the eggs, add to 2 little by little and mix.
Add 1 and mix until dry.
・ 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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