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Today's baking is a crispy cookie with lots of strawberries, matcha, and coffee cream.
It's a square shape, so it's luxurious and delicious, so I recommend it as a gift. I think it'll be popular as a cafe menu!
Then let's make it all together. ^^
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โถ๐๐ผ๐ผ๐ธ๐ถ๐ฒ๐
90g Unsalted butter
60g Powdered sugar
1 egg yolk + egg white (total 22g)
Plain cookie : 60g Cake flour (soft flour)
Matcha cookie : 55g Cake flour (soft flour) + 5g Matcha powder
Coffee cookie: 56g Cake flour (soft flour) + 4g Instant coffee
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150g Unsalted butter
75g Cream cheese
150g White chocolate
Strawberry cream: 1/3 of cream + 10g Strawberry powder + 3g Dried raspberry
Coffee cream: 1/3 of cream + 4g Coffee powder + 4g Water
Matcha cream: 1/3 of cream + 5g Matcha powder
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1. Leave cream cheese and unsalted butter at room temperature for remove coldness.
2. Separate the egg whites and egg yolk, weigh only the yolks, and then add the whites to match 22 grams.
3. Place a perforated silicone baking mat on the oven pan.
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00:00 Intro
01:16 Ingredients
01:24 Preparation
01:29 Making Cookie Dough
01:32 Gently smooth 90g room temperature unsalted butter with a spatula.
02:05 Add 60g powdered sugar and mix
02:41 Add egg yolk and egg white (22 g in total) and mix smoothly
03:06 Dividing into 3 bowls equally
03:16 Plain Cookies (Strawberry): Butter mixture divided into 3 pieces + Mix 60g of crushed soft flour
03:38 Mix until no powder is visible
04:02 Matcha cookie: Sift 55g soft flour + 5g matcha powder into the second butter mixture and mix
04:02 Mix until no powder is visible
04:49 Coffee Cookie: Sift 56g soft flour + 4g instant coffee powder into the third butter mixture and mix
05:13 Mix until no powder is visible
05:37 Do Fraiser (Pour plain dough on the silicone mat and repeat 6-7 unfolding and collecting)
06:53 Wrap it and roll the dough
07:01 Place 3 mm caramel ruler on both sides, raise the wrap, and push with a pusher
07:31 Wrap it and roll the dough
07:37 Do the same way for making matcha cookie dough and coffee cookie dough as plain cookie dough
07:51 Wrap all 3 types of dough and rest in refrigerator for 6 hours
07:55 Cut into with a 4 x 4 cm square cookie cutter.
08:45 The remaining pieces of dough of the three cookies are also rolled together and rolled out, and then cut into a cookie cutter.
09:09 Put cookies on a perforated silicone mat
09:26 Bake 12-14 minutes at 160°C (320°F) in a preheated oven
09:36 Put on a cooling grid to cool
09:54 Making cream
09:56 Soften 150g unsalted butter and 75g room temperature cream cheese.
10:18 150g white chocolate melted in a microwave or double boiling (22-23 °C).
10:28 Add melted white chocolate and mix
10:35 As with cookie doughs, divide equally into 3 bowls and Add sifted 5g matcha powder to 1⁄3 of the cream.
11:00 Add 10g strawberry powder to the second cream and mix
11:23 Crush 3g dry raspberries and mix
11:56 Mix 4g coffee powder + 4g water
12:04 Add to the last remaining cream and mix gently
12:20 Put each cream in a piping bag
12:47 Squeeze the cream voluminously in the cookie.
13:35 Rest in refrigerator for 30 min.
13:40 Clean the sides with a mini spatula.
14:07 Complete
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