蘭姆葡萄奶油夾心餅乾｜Rum Raisin Butter Cream Sandwich Cookies｜ToriTori Cooking #跟我一起享用自煮食

Welcome to ToriTori Cooking! I mainly share some dessert recipes in this channel. Please SUBSCRIBE my channel and 'LIKE' this video if you enjoy watching it ^^ Also, don't forget to click the 'Bell' next to the subscribe button for watching the latest video instantly from this channel! __________________________________________________________ Rum Raisin Butter Cream Sandwich Cookies 材料 Ingredients 75g 葡萄乾 Raisin 100ml 蘭姆酒 Rum 190g 發酵奶油 Cultured Butter 50g 糖粉 Powdered Sugar 1 顆蛋 Egg 80g 杏仁粉 Ground Almonds 100g 低筋麵粉 Cake Flour 1 個蛋白 Egg White 45g 細砂糖 Granulated Sugar 30g 水 Water 1/2 tsp (小匙) 香草精 Vanilla Extract Steps: a. Rum Raisins 1. Soak the raisins in hot water for 10 minutes to remove the oil on the surface. After 10 minutes, filter off the hot water and dry the raisins with kitchen paper. 2. Put the raisins in a bottle and add the rum. The amount of rum should be enough to soak all the raisins. Finally, cover the bottle cap and soak for more than 2 hours. b. French Almond Cookies (Can make ~28 cookies) 1. Stir the Cultured Butter (90g) that has been softened at room temperature with a spatula until it is creamy. Then sift in powdered sugar and mix well. 2. Beat an egg (50g), then stir into the batter gradually. Remember to emulsify the mixture thoroughly every time you stir~ 3. Sift in the almond flour and mix well. Sift in cake flour and mix well. 4. Put the dough on the plastic wrap to wrap and shape it. Press out the air in the dough on the way, and then freeze for 30 minutes. 5. After freezing, fold out the plastic wrap on the dough and place it between two pieces of baking paper. Then flatten it with a rolling pin to a thickness of about 3mm (it will be easier to divide the dough into two parts and flatten it). Wrap it up and freeze for 45 minutes or more. 6. Take out the dough from the freezer, use a cookie mold to cut out shapes on it, and place it on a baking pan with a silicone pad. 7. Put it in the middle of the oven at 160°C and bake for 10 minutes, then turn halfway the baking tray to bake for another 5 minutes~ You can adjust the baking time according to the number of cookies, and bake it until the surface has a light golden color. After baking, put it on a wire rack and let it cool for later use. c. Italian Butter Cream 1. Add 10g of granulated sugar to the egg whites, and use an electric whisk to mix at medium-high speed until stiff peaks. 2. Add 30g of water and 35g of granulated sugar to the pot and cook it into a syrup at 117°C over a low heat. Then add the cooked syrup while mixing the egg whites. Mix until a small sharp corner is pulled out~ 3. Add & mix 100g of cultured butter that has been softened at room temperature in 2-3 times at medium-high speed. After the texture becomes frosty and white, you may add vanilla extract and mix thoroughly to finish. 4. Put the butter cream in the piping bag for later use. Take out the rum raisins and dry the excess rum with kitchen paper towels, and set aside. Squeeze the butter cream frosting on the bottom of a cookie. Then evenly put the rum raisins on top. Finally combine with another cookie to complete ^_^ Tips: You may try to refrigerate them before enjoying for different style. Keep it in an airtight container and it can be stored in refrigerator for 4-5 days. If you don’t want the butter cream and rum raisins, it’s also very delicious to taste the plain cookies. __________________________________________________________ About me 關於我 YouTube 訂閱我 Subscribe:    / @toritoricooking   Instagram: toritoricooking   / toritoricooking   Facebook: ToriTori Cooking   / toritoricooking123   ICook 愛料理: 鳥鳥煮意 (ToriTori) https://icook.tw/users/ddf19286921f6c9e #rum #raisin #buttercream #sandwichcookies #cookies #奶油夾心餅 #sweet #蘭姆酒 #曲奇 #recipe #曲奇餅 #奶油餅乾 #stayhomeandcookwithme #cook #WithMe #asmr #蛋糕 #cookingvideo #食譜 #tasty #cake #baking #techniques #dessert Music: https://www.purple-planet.com