How to make cookies/ディアマンクッキー
It will be easier to work if the butter is returned to room temperature. Mix until soften it. If you use large sugar, it will have a crunchy texture, and if you use fine sugar, it will have a brittle texture. It’s ok if the sugar blends with the butter. Add in several times to prevent separation. Mix like you are cutting. When the dough is ready, wrap it and chill it in the refrigerator for 1 hour. Knead the dough once to make a 3cm thick stick. The point is to do it while the dough is cold. Finally, use a flat board for a beautiful finish. Wrap it in paper or plastic wrap and freeze it for 2-3 hours. Spread the granulated sugar. If sugar does not stick easily, rub it with your hands to warm it up. Cut to 1 cm thick. If it looks great to you, it’s done
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[Ingredients] (25cookies)
Unsalted butter. 100g (3.5oz)
Sugar 65g (2.3oz)
Beaten egg 30g (1oz)
Almond powder 60g (2.1oz)
Cake flour 150g (5.3oz)
Granulated sugar. ~
[Directions] (25 cookies)
①Mix the smoothed butter with the sugar
② Add the eggs in 2~3 parts and mix well.
③ Add the sifted flour and mix like cutting.
④Wrap and refrigerate for 1hour.
⑥Knead it until it’s soft, then make into stick 3~4cm (7.6~10inch) thick
※The key is to let air out
※Use a flat board for a more beautiful finish
⑦Freeze it.
⑨Put granulated sugar around it.
Slice the dough into 1cm (0.4inch) thick.
Place them on the baking tray.
[BAKE] : 350℉/175℃ 20~25min
*If it looks great to you, it’s done
[材料]
無塩バター 100g
砂糖 65g
溶き卵 30g
アーモンドパウダー60g
薄力粉 150g
グラニュー糖 〜
#cookiesrecipe #sweets #お菓子 #クッキー