キャラメル・チョコサンドクッキーの作り方/Caramel chocolate cookie recipe

Caramel chocolate cookie recipe Click on when registering and select "all" as soon as possible I will tell you new videos Thank you for watching the video. →https://goo.gl/gcUk3d 【Instagram】 https://www.instagram.com/chez.sucre/... 【Twitter】   / chezsucre   ◆ Cookie dough 40g…butter 30g…Powder sugar 17g…egg yolk 20g…Almond powder 100g…Flour ① Soften the butter that has been returned to room temperature, make it creamy, add powdered sugar, and let it blend in. ② Add egg yolk to the above and mix further. ③ Sift the almond poodle and cake flour to the place where the egg yolk is added, and add the flour to the butter so as to cut the whole. ④ When the powder is almost gone, wrap the dough by hand, wrap it in plastic wrap, and let it sit in the refrigerator for about 3 hours. ⑤ Spread the powder over the dough with the image of rubbing the laid dough on a loosening table, spread it to a thickness of 3 mm, and let it rest in the refrigerator for 1 hour. I wanted to bake a lot of cookies this time, so I don't dust them and stretch them with plastic wrap. ⑥ Remove the cookie dough that has been rested for 1 hour in a cercle, rest it in the refrigerator until just before baking, and bake it in a preheated oven. ◆ Caramel sauce 75g…Granulated sugar 30ml…Water 100ml…heavy cream Vanilla paste 10g…butter ① Put fresh cream, vanilla paste and butter in a measuring cup and heat in a microwave. Since the purpose is to warm the liquid, there is no binding of the container. ② Put granulated sugar and water in a pan and burn it into a caramel shape, then turn off the heat and add the warmed cream in two portions. ③ Put it on the fire again, boil it lightly, transfer it to a container, and seal it with plastic wrap. ④ Cool the above with ice water. Since it hardens when cooled, it is easier to work if you warm it in a microwave oven or a water bath to about 27 ° C. ◆ Pavé chocolate　　　　 100g…chocolate 100ml…heavy cream 1g…butter If you use chocolate bar, you can make it with 80 ml of fresh cream for 100 g of Meiji-san's black chocolate. Allow the combined ganache to cool to about 25 ° C before squeezing. ① Put fresh cream in a pan, add boiling coffee powder and let the whole blend in. ② Match the chocolate in the bowl and touch the bottom of the bowl to make sure that the temperature inside the bowl is uniform and mix from the center. It is easy to understand if you use a stainless steel or plastic bowl. If you're worried, you can melt the chocolate in the 500w range for 20 to 30 seconds several times and then add the warm cream. ③ Combined ganache It is easier to work if you cool it to about 24 ℃ and then squeeze it. A guideline for ganache made from chocolate bar is around 25 ° C. ＃chezsucre ＃asmrcooking　＃お菓子作り　＃料理　＃クッキーサンド 【おススメ音フェチスイーツCooking】