I try to make three flavored butter cakes (plain, matcha, cocoa) at once.
10-12 each (total 30-36)
Ingredients
- 5.3 ounces of unsalted butter
- 2/5 cups of granulated sugar (2.6 ounces)
- 2 strips (1/5 teaspoon) of salt
- 1.5 c. milk
- 1/3 cup (1.6 ounces) of almond flour
- 9 drops of vanilla oil
- 【Every ingredient is dry
- ■ plain dough
- 5.5 c. Soup cake flour (1.8 ounces)
- 1 teaspoon. breadcrumbs
- ■ matcha dough
- 6 c. Soup cake flour (1.9 ounces)
- 1 teaspoon. matcha powder
- ■ cacao paste
- 4.5 c. Soup Cake Flour (1.4 ounces)
- 1 teaspoon. breadcrumbs
- 1 tablespoon of unsweetened cocoa powder
- ※ sugar (for applying chocolate dough)
Steps
- Make butter (room temperature) smooth. Add sugar in 3 parts and stir well. Mix salt too.
- Mix with an electric mixer at low speed until the loss becomes vaginal. Add milk and stir until mixed with a spatula.
- Sift the almond flour and stir well. Mix vanilla oil.
- Divide into three too.
- (ordinary mixture) Sift dry ingredients and add a bowl. Fold until size is formed.
- (ordinary pasta) Put the mixture in a plastic package. Repeat folding and press about 10 times. Inequality will disappear. Flatten and leave it in the refrigerator for an hour.
- Prepare matcha and cocoa mixture in the same way as regular dough.
- (Ordinary dough) Spread bread flour on the dough, knead and soften. Roll and make tears 6 to 7 inches. Wrap it in parchment paper. Then wrap with plastic wrap.
- Let stand in the refrigerator for one hour and chill in the refrigerator for 30 minutes. Make a mixture of matcha and cocoa in the same way.
- (ordinary dough) Roll the torn mixture with a damp cloth and sugar. Add sugar evenly. Make a mixture of matcha and cocoa in the same way.
- Cut to 0.6 inches.
- Preheat the oven to 392 ° F. Meanwhile, leave the dough in the freezer. Bake at 338 ° F for 18 minutes. and 302 ° F for 7 minutes. Cool too Everything's done!
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