基本のサクサク型抜きクッキーの作り方｜初心者さんレシピQ＆A｜焼き比べ自由研究🍪

基本のサクサク型抜きクッキーの作り方｜初心者さんレシピQ＆A｜焼き比べ自由研究🍪

Please turn on the subtitles to watch 📢 First, prepare the eggs and unsalted butter by bringing them to room temperature before using them. This will make them easier to mix if you eliminate the temperature difference. Sift the flour. This will make it easier to mix and prevent the texture from becoming hard. Now, let’s get started 🥣 Use a spatula to knead 60g of room temperature unsalted butter until smooth. Add 40g of powdered sugar and mix. Beat the eggs well. Once the whites and yolks are combined, add 20g of beaten egg in 2 or 3 batches, mixing each time. Adding it little by little will make it smooth so that it is easy to mix with the butter. Add 130g of flour and mix in a cutting motion with a spatula. Try to make it smaller and smaller until it becomes crumbly. Once the flour is gone, press it down firmly. Don’t knead it, just make it into one lump. Without kneading, just gather all the dough together neatly . Rub it against the bowl, Mix the dough thoroughly. If you don’t mix it properly , it will become too hard, so just mix it on the back and front. If it’s too difficult to use your fingers, you can use a cat’s paw. 🐈 Mixing is done to mix the dough evenly and improve the texture. Don’t knead it at the end. Wrap it in plastic wrap, flatten it thickly , and let it rest in the refrigerator for at least an hour . The dough will be hard when you take it out, so leave it at room temperature for a while to soften. Now, let’s preheat the oven . Heat it to the baking temperature of 170°C. Preheat for about 10 to 20 minutes, adjusting the time depending on your oven model. Once the dough is slightly soft, sandwich it between plastic wrap and use a 5mm ruler to roll it out to an even thickness. Chill the dough in the refrigerator for about 30 minutes before cutting it out. Ideally, it should be cooled and form a sheet. 💭 Cut the dough into shapes. If the dough becomes soft during the process, Once it has cooled, put it back in the refrigerator. Be careful as the dough may run low in hot temperatures such as summer. Cut out the shapes like a puzzle to avoid waste. There is plastic wrap underneath, making it easy to cut out shapes. Chill the dough in the refrigerator before baking . Use the remaining dough as the “second dough” . Don’t knead it, just gather it tightly and roll it out with a rolling pin, chill and cut out. Furthermore, the remaining “third dough” tends to have a hard texture when baked , so use it for tasting.☕️ Once the oven has finished preheating, arrange the dough on a baking tray lined with sirloin. Chilling the dough until just before baking will prevent it from running low. Bake in a 170° oven for 12 to 15 minutes . Once cooked, remove from the oven and allow to cool. Allow to cool completely and it’s ready.✨ Cookies with smooth skin. The freshly baked aroma is irresistible.😮‍💨 “Wow… they came to see!” Are you eyeing freshly baked cookies…? 😳 Let’s pull ourselves together and eat ☕️ The taste is like a cookie 😋🍪 The texture is crispy and crumbly with a moderate sweetness, so you can eat as many as you want I also have a video that summarizes tips on how to bake beautiful cookies, so please take a look at that as well 🍪 Actually, I was overseas a while ago, and when I made cookies, even with the same recipe, the finished product was different to when I made them in Japan, so I thought I’d do some independent research on cookies again someday. Since I have the opportunity , I have compiled a video of all sorts of questions in the hope that it will be useful for those who are making cookies for the first time, which everyone goes through , so I hope you will enjoy independent research together 🥣 I made lots of cookies with the same mindset as beginners, so I hope it will be helpful After eating… I will start my independent research on cookies 🦥 What is the role of cake flour? What happens if the ratio of cake flour is different? The appearance is different: the less flour you use, the more fuzzy the shape becomes; the more you use, the more angular the texture becomes. If you use less flour, the cookies will be light and crispy, with a juicy butter flavor. Because the butter is more pronounced, each cookie may feel heavy. If you use too much flour, the cookies will crumble and have a more pronounced floury texture, so it’s best to be particular about the flour flavor . If you use too much flour, the dough will not hold together, making it difficult to shape, and it will taste like flour when you eat it. Flour seems to provide the backbone of the cookies, creating the base for their shape and flavor. What happens if you add almond flour? I used crushed almonds and powdered them. I compared baking them with a little added to the recipe in the video, and with a lot added. Adding almond powder makes the cookies crispy and melts in your mouth, and it adds a richness or depth to the flavor. The more almond powder you use, the more lumpy the appearance becomes. If the recipe calls for cookies to brown easily, you don’t need to add it if you don’t have it at home, but adding it adds a delicious flavor, so the simpler the cookies, the more of an added ingredient you should consider . What happens if you add baking powder? Baking powder is a leavening agent used to make baked goods rise.We compared the results of adding a little to the recipe in the video and adding a lot to the bread.When viewed from the side, it is easy to see how much it rises.The surface remains smooth as it puffs up, and the texture becomes crispier, giving it a light, cracker-like texture.The more you add, the more bitter the aftertaste becomes, so it will affect the flavor.Just be careful not to add too much, so it seems like it can be used when you want a crispy texture.What about using plain flour as a substitute? Beginners sometimes want to substitute ingredients they have at home. I tried using pancake mix, strong flour, and rice flour (I should mention that the rice flour recipe didn’t work out…). I compared the recipe to the video and baked some, and some of the results were clearly different. Strong flour looks the same, so it seems like a viable substitute , but the texture is crunchy and firm, and it still feels a bit powdery when you eat it. The rice flour looked a little wrinkled and coarse. Perhaps it was the rice flour or the lack of moisture, but the graininess of the rice flour remained. Pancake mix contains other ingredients besides soft flour, so it’s a different product. It also has a crispy, fragrant caramel flavor. To substitute, you’ll probably need to adjust the recipe to suit the flour. I’d like to try again when I get some rice flour for baking. What role does butter play? What happens if the butter ratio is different? I compared baking with less butter, more butter, and even more butter.The more butter you use, the more yellow it browns and the less sharp the edges become.With less butter, it has a hard texture.The density of the flour is so high that it may bite through your teeth.Since it doesn’t contain any air, there are no bubbles and it’s not crispy at all.Using more butter makes it crispier and crumbly.It seems that the butter creates air holes, which gives it a crispy texture.If there is too much butter, it looks golden brown and delicious, but the texture becomes soggy, which makes it seem too buttery.Butter incorporates air, creating a crispy texture and is also an ingredient that is the core of the deliciousness, giving it a richness and flavor.What happens if the butter is in a different state? Cold butter, room temperature butter (this is the same as the recipe in the video) Melted butter , browned butter How to make with cold butter Use the “sabrage method” Cut the cold butter into small pieces, add a mixture of flour and powdered sugar to the pieces, and knead with your hands. Be careful not to let the heat of your hands melt the butter, and mix until it becomes sandy. Sablage apparently means “smooth as sand.” Add the beaten eggs and knead quickly to combine the dough. Blend the dough together, and then shape it in the same way. Melted butter and browned butter are made using the oil cookie method. Add the beaten eggs and powdered sugar to the liquid butter and mix. Add the flour and knead quickly . Preparation is easy, and it’s quick to combine, making it the easiest method to make. They all looked beautifully baked. The cold butter seemed to have more height, while the burnt butter turned a slightly browner color. The cold butter was crispier and melted more easily, making the difference easy to see. The melted butter looked a little grainy and tasted a little oily. It felt crunchy at first, but melted easily. The burnt butter had a similar texture to melted butter and a slightly fragrant aftertaste. The recipe in the video is the “Creme Method,” which uses creamy butter. It’s fun to see how the texture changes depending on the state of the butter. Cold butter is crispy, creamy butter is crumbly, and melted butter is crunchy and crumbly, but what happens if you substitute butter? Salad oil, olive oil , margarine , salted butter , peanut butter , coconut oil. Heat the coconut oil to melt it. Salad oil, olive oil, and coconut oil are made in the same way as melted butter (I declined using peanut butter as it didn’t hold together well, probably because it has less oil and moisture). Salted butter has a smoother surface than unsalted butter, and it has a saltier taste and a stronger buttery flavor. I feel like the taste is a bit heavy, but it seems like it can be substituted. Margarine makes the dough loose when shaping it, is white in color, and has a bland taste without any richness or flavor. It can be used as a substitute in terms of appearance, but… The butter flavor makes the cookies taste better . Salad oil browns easily and penetrates the surface, giving them a light, crispy texture with a crumbly aftertaste. Olive oil has a similar texture to salad oil, but the olive oil flavor is more noticeable later. Oil cookies can be used in savory cookie recipes. Coconut oil makes the cooled dough firm and crispy when shaping, but it may feel a little harder than salad oil or olive oil. I liked the coconut aftertaste. ✨ Essentially, they can be substituted, but it’s best to consider the merits of each when planning your recipe. What role does sugar play? What happens if the sugar ratio is different? The more sugar, the more wrinkled the surface becomes and the more it spreads when baked. Without sugar, the cookies feel more powdery and crumble. With less sugar, the texture is still powdery, and of course the sweetness is less. The more sugar, the harder the texture becomes. Of course, too much sugar makes them really hard and crunchy. Sugar not only adds sweetness, but also adds a crispy texture. If you try to reduce the sugar, the texture will change, so be careful . What happens if you substitute sugar? Granulated sugar, brown sugar, dark brown sugar, and other substitutes include honey , molasses, maple syrup , and a scent similar to brown sugar but less sweet.Granulated sugar has a rougher surface than powdered sugar, giving it a crunchy texture.It is coarser than powdered sugar, so it dissolves in your mouth and then spreads.Brown sugar has a slightly rougher surface like granulated sugar, a crunchy texture, and a rich sweetness like cane sugar.Dark brown sugar has a Similar to brown sugar , honey has a distinctive brown sugar-like flavor. It has a smooth appearance and browns easily when baked. It’s slightly moist and not too sweet, so it might be good to use it in combination with other sugars or in larger quantities. Maple syrup has a beautiful, crunchy surface , is not too sweet, and has just a hint of maple flavor . Molasses has a deep color, so it might be good for gingerbread cookies. It has a firm, crunchy texture, is not too sweet, and has a strong brown sugar-like flavor. Each has a different sweetness and flavor, making it fun. Granulated sugar or brown sugar would be good substitutes, although the texture will change. What role does the egg play? What about the egg ratio? The eggless version crumbles easily, scattering a powdery texture in your mouth. It’s whitish and doesn’t brown easily. Fewer eggs result in a slightly more crumbly texture, more like a cookie. The more eggs you use, the more moist it becomes. The eggs act as a binder, adding moisture, richness, and flavor. What happens when the egg quality is different? Comparing egg yolks, beaten eggs, and egg whites , the egg yolks have a crumbly, moist, and brittle texture . The richness and flavor of the egg yolk is clearly apparent, with a taste similar to egg biscuits. The egg whites have a firm texture, somewhere between crispy and crunchy. They have a bland taste, lacking the richness and flavor of the egg. Can eggs be substituted with milk? Warm the milk to body temperature, then mix it with the butter mixed with powdered sugar. It’s a little difficult to mix, but add the flour until it’s smooth and mix well . It cooks just as nicely as the eggs and is as white as the egg whites (there is some overcooked mixed in). If you substitute milk, it has a crispy texture and you can almost taste the subtle sweetness of the milk. It ‘s not as rich as the eggs, but it has the lightness of egg whites, so it seems like it could be substituted with milk. The crumbly richness of the egg yolk and the light crunchiness of the egg whites – it seems like it would be good to find the balance you like. What happens if you over-knead the dough? After adding the flour and bringing the dough together, I continued kneading for 10 minutes. Recipes often say “do not knead,” so I’ll see the difference. I continued kneading for 10 minutes. When I’m done kneading, the dough is springy and elastic, and I can feel it getting hard. It seems that applying pressure will form gluten in the flour, similar to the firmness of udon noodles? After baking, the dough may shrink depending on the ingredients. The texture will lose its crispiness and become dense. Kneading the dough too much can result in a hard texture, so it’s good for making rock cookies. 😎 What happens if you don’t let the dough rest? After assembling the dough, cut it into shapes without letting it rest in the refrigerator. Since the dough is cut while still soft, it’s prone to losing its shape, prone to wrinkles on the surface and sides, and less crispy. Resting suppresses the activity of gluten, resulting in a crispy texture. What happens if you don’t chill the dough? If you don’t chill the dough before baking, the butter in the dough will melt and soften. I made it on a cool day, so there wasn’t much difference, but in the summer, the dough would sag and lose its shape, which was a pain. If you don’t chill the dough, it’s prone to warping, the butter will melt, and it will lose its crispiness. What happens if you don’t use a ruler? Using a ruler allows you to roll out the dough to a uniform thickness. Of course, you can bake it without one, but this is the key to making beautiful cookies. Rulers can be found at baking supply stores, online, and recently, even at 100-yen shops. Without a ruler, it’s difficult to get the cookies to a uniform thickness. If you try rolling them out just by rolling a rolling pin, the thickness will vary slightly depending on the location, resulting in thin and thick areas. If you bake them together, the heat won’t conduct evenly. The thin areas are more likely to burn, and the thicker areas are less likely to brown. If the dough isn’t spread evenly, it will cook unevenly. Using a ruler to make the dough uniform prevents uneven cooking. What does it mean to bake 1cm, 5mm, and 3mm dough? If you bake it for the same time as the 5mm, the difference in color is easy to see. The 3mm is more easily heated, so it cooks in a shorter time. The 1cm, which looks burnt, takes longer to heat through . If you cut it open to check, the inside is still undercooked. If it’s undercooked, you can heat it again. Bake in an oven at about 160°C for a few minutes at a time, checking the progress. Adjust the baking temperature and time depending on the thickness and size. What happens if you use a silpan? A silpan is a mesh-like heat-resistant sheet that can be used instead of baking paper. Comparing baking with silpan and baking paper , the appearance is uniform with silpan, while baking paper has uneven baking. Using silpan allows heat to pass through evenly and allows excess oil to escape, resulting in a crispy texture. Silpan can also be purchased at baking supply stores, online, and 100-yen shops. What happens if you don’t preheat the oven? Preheating is essential for baking. The oven heats up slowly from the time you start preheating until it reaches the baking temperature, so the temperature is low at first. If the baking time passes before the heat penetrates, the food is likely to be undercooked. If the edges are brown or the food is cracked and undercooked, it may be a good idea to bake it again. Make sure to preheat the oven properly. What happens if the baking temperature and baking time are different? Comparing baking for 12, 16, and 20 minutes at 160° and 170°. 160° for 12 minutes is a little undercooked, so you might want to bake it a little longer. 160° for 16 minutes is a nice brown, crispy and crumbly. 160° for 20 minutes is a nice golden brown, slightly fragrant, and extra crispy. 170° for 12 minutes is a light brown, crispy and crumbly. 170° for 16 minutes is a golden brown, with a fragrant wheat flavor. 170° for 20 minutes is a very brown brown, perhaps a slightly burnt taste. It depends on the size of the cookie, but try to find the degree of doneness that suits you. What happens if you use the second or third dough? The dough remaining after cutting out the shapes is called “second dough,” and the rest of that is called “third dough.” Because force is applied when the dough is brought together, gluten formation makes the dough less likely to blend together, resulting in noticeable seams and an uneven surface. The last dough is rolled up and used as a snack. ☕️ Comparing the baking of first, second, and third doughs, the third dough seems to shrink slightly when baked. The second dough is similar to the first dough, and the texture seems a little harder after baking . The third dough, depending on the composition, may shrink or warp easily when baked. The texture is so hard that it’s easy to tell. What if the dough rises after baking? Press it down with the back of a spoon immediately after removing it from the oven . It seems like it’s prone to puffing if the dough isn’t mixed evenly. How should I store the cookies? Allow the cookies to cool completely, then prepare an airtight container and a desiccant if you have one.Adjust the amount of desiccant to match the weight of the cookies.If using sheet desiccant, divide the area by 1.5 of the weight of the cookies.If using silica gel, divide the weight of the cookies by 20.Then place the cookies in an airtight container and store at room temperature out of direct sunlight.Since these are homemade, eat them within a week.You can also freeze the cookie dough that you’ve left to rest while you’re making it.Wrap the dough in aluminum foil with the plastic wrap still on to prevent it from drying out or freezer burn.Place the cookies in an airtight container and store in the freezer.Use them up within a month.Can you bake them in the toaster? Bake in a toaster oven at 170°C (medium-high) for about 3 minutes (approximately 5 minutes) Place aluminum foil on a baking tray and arrange the dough Place in a preheated toaster oven and bake at 170°C (medium-high) for about 3 minutes (approximately 5 minutes) Check that the dough has browned and then cover with aluminum foil Bake at 170°C (medium-high) for about 5 minutes (approximately 7 minutes) If the dough is browned well, leave it in the oven until it cools Try preheating it to make it crispy Remove from the oven once it has cooled I was able to bake it in a toaster oven✨The browning was just right and it seems like a toaster oven can be used instead It’s heated all the way through , however the texture feels a little hard I’ll also show you a failed version… It’s difficult to judge as you have to watch the browning while baking, so it seems more difficult for beginners (this is how it gets hard and burnt) You can bake it in a toaster oven, but there is a high risk of it burning, : It’s easy to harden so be careful. Something fun to try once you get used to making sweets. I’m sure there are several types of plain flour in the supermarkets you visit. It varies by country and region, but it’s fun to try a few. This time I’ll be baking and comparing Japanese, French, and Australian flours. “Flower” and “Violet” can be found in Japanese supermarkets. ” Dolce” and “Ecriture” can be purchased at confectionery supply stores. Each has a different protein content, which seems to affect the texture. “Flower” 8.7g “Violet” 7.7g “Dolce” 9.1g “Ecriture” 9.2g. All of these are plain flours that can be used to making sweets. I baked lots of them using the recipes introduced in this video and compared them . From the left is Flower, Violet, Dolce, and Ecriture. The one on the far right is Australian plain flower. Violet is white and Ecriture is yellow, and there was a slight difference in the consistency of the dough. How does it turn out when baked? “Flower” has a slightly puffy appearance and a light, crispy texture with a simple, mild wheat flavor. “Violet” has a slightly puffy appearance and a light, crispy texture with a slightly powdery taste and a simple, mild wheat flavor. “Dolce” has a sharp appearance and a crisp, crumbly texture that melts in your mouth. Its simple, mild flavor makes it suitable for a wide range of uses, such as cookies. “Ecriture” has a beautiful, sharp appearance and a flat texture. It has a crisp, soft texture that melts in your mouth. It has a rich flavor and may be recommended for making plain cookies. Australian plain flour has a flat appearance and a crisp, soft texture that melts in your mouth. With 10g of protein, it seems to be a medium-strength flour . It’s fun to see the variety of flavors and textures that can be achieved with the same “weak flour.” All of them are fun and delicious when baked. For plain cookies, I preferred Ecriture. It seems like you can get closer to the taste of the shop just by using it. Do you have a favorite? 😊If you have any other recommended ingredients or techniques, please let me know in the comments✨I made so many cookies that eating them was both a joy and a challenge! It was a fun and delicious independent study🍪I wonder if there was anyone who watched the video all the way to the end…? For those of you who did, I’ll share some morning scenery✨If I’m feeling well, I’d like to make videos about all kinds of things from now on💭Thank you for watching until the end✨

お味はクッキー🍪

こんにちはきゅうりです🍁
今日は、初心者さんへのサクサク型抜きクッキーの作り方✍️

クッキー作りの中で「なんでこうなるだろう？」という疑問を
研究しようと思ってたくさん焼き比べしました🍪🔍
これからお菓子作りをはじめる人の参考になったら嬉しいです

動画が長いのでお菓子作り中の音楽としても楽しんでね🎧

0:00　はじまり
0:23　下準備
0:53　作り方
8:41　【薄力粉について】
8:42　薄力粉の役割は？
10:03　アーモンドプードルを加えると？
10:48　ベーキングパウダーを加えると？
11:38　薄力粉を代用すると？
13:03　【バターについて】
13:04　バターの役割は？
14:07　バターの状態が違うと？
14:35　サブラージュ法の作り方
15:28　オイルクッキーの作り方
17:15　バターを代用すると？
19:25　【砂糖について】
19:26　砂糖の役割は？
20:34　砂糖を代用すると？
22:36　【たまごについて】
22:37　たまごの役割は？
23:14　たまごの状態が違うと？
23:56　たまごを代用すると？
24:58　【作り方について】
25:00　生地をこねすぎると？
25:57　生地を休ませないと？
26:23　生地を冷やさないと？
26:56　ルーラーを使わないと？
27:51　生地が厚いと？薄いと？
28:51　シルパンを使うと？
29:25　オーブンを予熱しないと？
29:51　焼き温度、焼き時間が違うと？
30:28　二番生地、三番生地を使うと？
31:35　膨らんでいたら？
31:48　保存方法は？
32:38　トースターで焼ける？
34:33　【おまけ】
34:34　薄力粉を変えて焼き比べ

◾️道具
シルパンhttps://amzn.to/4geUTb8
ルーラーhttps://amzn.to/3VDtQfO
ボウルhttps://amzn.to/3VDtQfO

◾️材料
無塩バター　60g
粉糖　40g
溶き卵　20g
薄力粉　130g

甘さ控えめサクっとクッキーです🍪

◾️レシピ本
不器用さんのための 心ときめくクッキーレシピ
https://amzn.to/3ZfGLX3

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