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絶品!アメリカンなチューイークッキー|cook kafemaruさんのレシピ書き起こし

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材料

  • Unsalted butter : 50g
  • chocolate : 100g
  • (A) Granulated sugar : 50g
  • (A) Millet sugar : 50g
  • (A) Salt : 1g
  • (A) Beaten egg : 30g
  • (A) Vanilla oil : Appropriate amount
  • (B) Cake flour : 80g
  • (B) Baking soda : 2g

所要時間

25分

手順

  1. 1) Make charred butter 00:03

    Put the butter in a pan and heat it over medium heat to melt the butter while moving the pan.
    When the butter turns brown, remove it from the heat.
    Immediately cool the bottom of the pot on a wet cloth, put it in a heat-resistant container and cool it to room temperature.

  2. 2) Make dough 00:24

    Cut the chocolate into 1.5 cm squares.
    Put (A) in a bowl and mix well with a whisk.
    Add the charred butter and mix well until blended.
    Sift (B) and mix with a rubber spatula.
    After adding the chocolate, wrap it and let it rest in the refrigerator for 30 minutes.

  3. 3) Bake the dough 02:22

    Divide the dough into 6 equal parts and roll.
    Place a parchment paper on the top plate and line it up 6 to 7 cm apart.
    Bake in an oven preheated to 180 ° C for 12-14 minutes until dark brown.
    Take it out of the oven, let it cool for 2 to 3 minutes on the top plate, transfer it to a wire rack and let it cool.

Point

・ Although it varies depending on the material and baking temperature, baking powder tends to swell vertically and baking soda spreads horizontally.
・ Use your favorite chocolate such as bitter and milk chocolate.
・ When the butter begins to melt, the water will fly, so a crackling sound will be heard, and when this sound stops, the color will begin to change at once.
・ You can cool the melted butter in the refrigerator to cool it quickly, but be careful because it will harden if it is cooled too much.
・ Mix with a rubber spatula until the powder is gone.
・ When baking, the dough spreads, so if the top plate is small, do not overdo it.
・ If the temperature is low, the dough may not spread cleanly.
・ It is good to eat cold milk with cookies.

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