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【抹茶のアイスボックスクッキー】｜ささみキッチンさんのレシピ書き起こし

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ささみキッチン

Number of Subscribers: 97.1万人
Number of View: 4.5億回
Number of Videos: 444本

Ingredients

butter : 100g
粉糖 : 60g
卵黄 : 1個
薄力粉 : 170g
抹茶 : 5g

Time required

50minutes

Procedure

1) Prepare the cake flour 01:05
Sift the cake flour.
2) Prepare the eggs 01:27
Break the egg and set aside the yolk.
3) Make plain fabric 01:52
Put butter in a bowl.
Mix with a whisk until the butter turns whitish and creamy.
Add powdered sugar and mix.
Add 2 and mix.
Add 1 and mix with a spatula.
Put the dough together by hand.
Divide in half and put one in another bowl.
4) 抹茶生地を作る 03:50
Add matcha to half of 3.
Mix gently with a spatula.
5) 成形する 04:02
ラップに3と4をそれぞれ挟む。
麺棒で伸ばし、ラップを外して重ねる。
包丁で4分割にする。
層になるように更に重ねる。
棒状に伸ばす。
ラップに包み、直径4〜5cmの大きさになるように形を整える。
冷蔵庫で1時間冷やす。
手早く包丁で1.5cm幅に切る。
6) 焼く 05:16
天板にオーブンシートを敷く。
5を並べる。
予熱したオーブンで様子を見ながら170度15分焼く。
焼き色がつく手前で取り出す。
7) 仕上げる 05:46
天板から外して粗熱をとる。

Point

・ By sieving the cake flour in step 1, it mixes well with the water and prevents it from becoming lumpy.
・ Using only egg yolk makes a difference in texture from cookies that use egg white.
・ Bring the butter to room temperature or heat it in the microwave to soften it. When heating in the microwave, be careful not to melt it too much.
・ If you knead the flour too much, it will become firm and sticky and the cookies will become hard, so mix them by cutting.
・ The time required to cool the dough in the refrigerator is not included in the required time.
・ Preheat the oven to 170 degrees.
・ During step 6, if the cookies are overcooked, the color of the matcha will deteriorate, so be careful not to overcook.