이거 맞아? 독일 크리스마스 쿠키를 한국에 전파하려다 실패한 스테파니 ㅋㅋ (지옥의 베이킹)

Hello, this is Stephanie Michova💚 Today, my husband and I tried making the cookies my grandmother used to make every Christmas. ❤ As a baking novice, I wonder if I can make them well. Please look forward to our exciting family cookie vlog! Today too, Michoba to Michoba✨ Below is the cookie recipe❤️ 🍪 1. Nougatstangen (German Nougat Sticks) 🇬🇧 English Ingredients • 225 g butter (or margarine) • 125 g sugar • 1 packet vanilla sugar • 1 egg • 300 g all-purpose flour • 100 g cornstarch (or extra flour if unavailable) • 100 g ground hazelnuts • Butter or oil for the baking tray • 150 g nougat filling (see substitute note below) • Couverture chocolate (dark or milk) Instructions 1. Cream the butter, sugar, vanilla sugar, and egg until fluffy. 2. Mix flour, cornstarch, and ground hazelnuts, then gradually add to the butter mixture. 3. Transfer dough to a piping bag with a large star tip. 4. Pipe 5–6 cm long sticks onto a greased baking tray. 5. Bake at 175–200°C (350–390°F) for 7–10 minutes. 6. Melt the nougat filling and sandwich two sticks together. 7. Melt the couverture chocolate and dip one end of each stick. 8. Let dry on a wire rack. Nougat Substitute (if nougat is unavailable): Mix 3 tbsp Nutella + 1–2 tsp melted dark chocolate until slightly firm. 🇰🇷 Korean Ingredients • 225g butter (or margarine) • 125g sugar • 1 packet vanilla sugar • 1 egg • 300g all-purpose flour • 100g cornstarch (can substitute with flour if unavailable) • 100g finely ground hazelnuts • Butter or oil for the pan • 150g nougat filling (can substitute, see below) • couverture chocolate (dark or milk) Directions 1. Cream together the butter, sugar, vanilla sugar, and eggs. 2. Mix the flour, cornstarch, and hazelnuts and divide into the batter. 3. Place the batter into a piping bag fitted with a large star tip. 4. Pipe into 5–6cm long patties. 5. Bake at 175–200°C for 7–10 minutes. 6. Melt nougat and glue two cookies together. 7. Melt couverture chocolate and press one end into the chocolate. 8. Let cool on a cooling rack. Nougat alternative: Mix 3 tablespoons Nutella with 1–2 teaspoons melted dark chocolate. 🍓 2. Kleine Spitzbuben (Jam Sandwich Cookies) 🇬🇧 English Ingredients (about 50 cookies) • 400 g all-purpose flour • 200 g cold butter • 3 egg yolks • 100 g sugar • 1 packet vanilla sugar • Zest of 1 lemon • 50 g ground hazelnuts • Strawberry jam • Juice of 1 lemon • Powdered sugar Instructions 1. Sift flour onto a work surface. Add butter in small pieces. 2. Add egg yolks, sugar, vanilla sugar, lemon zest, and hazelnuts. 3. Knead into a smooth shortcrust dough. 4. Wrap and chill for 2 hours. 5. Roll dough to 3 mm thickness. Cut out solid rounds and ring shapes. 6. Bake at 200°C (390°F) for 10 minutes. 7. Mix powdered sugar with lemon juice to make icing. 8. Ice the rings. Spread jam on solid cookies and place rings on top. 🇰🇷 Korean Ingredients (about 50 servings) • 400g all-purpose flour • 200g cold butter • 3 egg yolks • 100g sugar • 1 packet vanilla sugar • 1 lemon, grated zest • 50g finely ground hazelnuts • Strawberry jam • Lemon juice • Powdered sugar Directions 1. Sift the flour onto a work surface. 2. Add the butter in small pieces and all remaining ingredients. 3. Knead quickly with your hands until combined. 4. Wrap in plastic wrap and refrigerate for 2 hours. 5. Roll out to 3mm thickness and form circular cookies with a hole in the center. 6. Bake at 200°C for 10 minutes. 7. Mix the powdered sugar and lemon juice to make the icing. 8. Spread the icing on the ring cookies and cover the bottom cookies with jam. 🎄 3. Kid-Friendly Gingerbread Men 🇬🇧 English Wet Ingredients • 1 egg • 3 tbsp unsweetened applesauce • 3 tbsp milk • 1 tbsp vanilla extract • 1 tbsp olive oil Dry Ingredients • 3 cups almond flour • 4 tbsp cinnamon • 2 tbsp ground ginger • 1¼ tsp salt • ½ tsp nutmeg Instructions 1. Mix all wet ingredients in a bowl. 2. Mix all dry ingredients in a separate bowl. 3. Combine wet and dry ingredients to form a dough. 4. Chill dough for 30–60 minutes. 5. Roll between parchment paper and cut shapes. 6. Bake at 175°C (350°F) for 10–12 minutes. 7. Cool completely before decorating. 🇰🇷 Korean Liquid Ingredients • 1 egg • 3 tablespoons unsweetened apple puree • 3 tablespoons milk • 1 tablespoon vanilla extract • 1 tablespoon olive oil Dry Ingredients • 3 cups almond flour • 4 tablespoons ground cinnamon • 2 tablespoons ground ginger • 1¼ teaspoons salt • ½ teaspoon nutmeg Directions 1. Mix all liquid ingredients. 2. Mix the dry ingredients in a separate bowl. 3. Combine the two ingredients to form a dough. 4. Refrigerate for 30–60 minutes. 5. Roll out between aluminum foil. 6. Bake at 175°C for 10–12 minutes. 7. Let cool completely before decorating. For business inquiries: [email protected]