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Cookies | KAZUAKI EGUCHI / Chocolate Professional: Chocolatier Chocolate's Recipe Transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

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

Time required

50minutes

Procedure

1) Sift the flour 01:00
Put (A) in a colander and sift about 3 times.
2) Mix butter and powdered sugar 02:34
Put unsalted butter in a bowl and mix.
Add powdered sugar and mix until dry.
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) 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) 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.