Sub) 🍓 🌿☕ 3가지 다른 매력 사각 샌드 쿠키 (딸기, 말차, 커피)│Brechel

Name: Sub) 🍓 🌿☕ 3가지 다른 매력 사각 샌드 쿠키 (딸기, 말차, 커피)│Brechel
Uploaded: 2023-12-03T22:50:06.380Z
Duration: 15 min 7 s
Channel: Le Sel (Brechel)

Le Sel (Brechel)

2 followers

28 Video Views·Dec 3, 2023 #샌드쿠키 #sandcookie #말차쿠키

👇 더보기 클릭 👇
구독과 좋아요는 영상 제작에 큰 힘이 됩니다. 알람 신청도 해주시면 감사하겠습니다.

📺👀 구독 SUBSCRIBE HERE https://bit.ly/3tKZI32

💡 자세한 설명을 위해서 자막을 켜주세요.
Please turn on subtitle for detailed instruction and tips.

💁‍♀️ 타임라인을 적어놓았습니다. 필요한 부분은 참고하세요.
When you making, refer to time line.

오늘의 베이킹은 바삭한 쿠키에 3가지 맛 (딸기, 말차, 커피)의 크림이 듬뿍 샌딩된 쿠키입니다.
사각형이라 고급스러운 느낌도 나고 맛도 좋아서 선물로도 추천드리는 쿠키에요~
보기도 예뻐서 카페 메뉴로도 인기가 많을 것 같아요!
그럼 다같이 만들어볼까요 ^^

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샌드 쿠키 (딸기, 말차, 커피, 15개 분량)

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✐재료
▶쿠키
무염 버터 90g
슈가 파우더 60g
달걀 노른자 1개 + 달걀 흰자 합쳐서 22g

플레인 : 박력분 60g
말차 : 박력분 55g + 말차 5g
커피 : 박력분 56g + 인스턴트 커피 4g

▶크림
버터 150g
크림 치즈 75g
화이트 초콜릿 150g

딸기 크림: 크림의 1/3 + 딸기 가루 10g + 건조 라즈베리 3g
커피 크림: 크림의 1/3 + 커피 가루 4g+ 물 4g
말차 크림 : 크림의 1/3 + 말차 가루 5g

✿─ 준비사항─
1. 무염 버터, 크림 치즈는 실온에 꺼내두세요.
2. 달걀은 흰자와 노른자를 분리해 노른자만 계량해놓은 후 22g에 맞춰서 흰자를 더해 계량해놓으세요.
3. 오븐팬에 타공 실리콘 매트를 깔아 두세요.

▶ 도구, 재료 링크
무염 버터: https://coupa.ng/bT9yF0
슈가 파우더: https://coupa.ng/bT9yNu
달걀: https://coupa.ng/bT9ySo
박력분: https://coupa.ng/bSmT8W
말차 가루: https://coupa.ng/bT9y4m
인스턴트 커피: https://coupa.ng/bT9zaB
딸기가루: https://coupa.ng/bT9zkY
화이트 초콜릿: https://coupa.ng/bT9zuC
크림치즈: https://coupa.ng/bUs7VR

타공 실리콘 매트: https://coupa.ng/bT9Bcz
각봉: https://coupa.ng/bUP6G6
오븐: https://coupa.ng/bUP6Uy

#샌드쿠키 #sandcookie #말차쿠키 #딸기쿠키 #커피쿠키

타임라인 𝙏𝙞𝙢𝙚𝙡𝙞𝙣𝙚
00:00 Intro
01:16 재료 소개 Ingredient
01:24 준비 사항 Preparation
01:29 쿠키 반죽 Cookie Dough
01:32 실온의 무염 버터 90g 주걱으로 풀기 Gently smooth 90g room temperature unsalted butter with a spatula.
02:05 슈가파우더 60g 넣고 섞기 Add 60g powdered sugar and mix
02:41 달걀 노른자와 달걀 흰자 (총 22 g) 넣고 섞기 Add egg yolk and egg white (22 g in total) and mix smoothly
03:06 3개의 보울에 나눠 담기 Dividing into 3 bowls equally
03:16 플레인 쿠키 : 버터 혼합물 + 체친 박력분 60g Plain Cookies (Strawberry): Butter mixture divided into 3 pieces + Mix 60g of crushed soft flour
03:38 가루 보이지 않을 때까지 섞기 Mix until no powder is visible
04:02 말차 쿠키: 버터 혼합물 + 박력분 55g + 말차 가루 5g Matcha cookie: Sift 55g soft flour + 5g matcha powder + butter mixture, and mix
04:49 커피 쿠키: 버터 혼합물에 박력분 56g +인스턴트 커피 가루 4g 체쳐 넣고 섞기 Coffee Cookie: Sift 56g soft flour + 4g instant coffee powder + butter mixture, and mix
05:37 프라제 (Fraiser) 작업하기 Fraiser
06:53 랩 깔고 반죽 올리기 Wrap it and roll the dough
07:01 3 mm 각봉놓고 랩 올리고 밀대로 밀기 Place 3 mm sticks on both sides, raise the wrap, and push with a pusher
07:31 랩 씌우기 Wrap it and roll the dough
07:37 말차 쿠키 반죽과 커피 쿠키 반죽도 같은 방법으로 작업 Do the same way for making matcha cookie dough and coffee cookie dough as plain cookie dough
07:51 3가지 반죽 모두 랩 씌워 6시간 동안 냉장 휴지 Wrap all 3 types of dough and rest in refrigerator for 6 hours
07:55 4 x 4 cm 정사각 쿠키 커터로 찍기. Cut into with a 4 x 4 cm square cookie cutter.
09:09 타공 실리콘 매트에 쿠키를 올리기 Putting cookies on a perforated silicone mat
09:26 예열한 오븐에서 160°C (320°F) 12-14분간 굽기 Bake 12-14 minutes at 160°C (320°F) in a preheated oven
09:36 구운 후 식힘망에 올려 식히기 Put on a cooling grid to cool
09:54 크림 만들기 Making cream
09:56 실온의 무염버터 150g과 크림 치즈 75g 부드럽게 풀기 Soften 150g unsalted butter and 75g room temperature cream cheese.
10:18 화이트 초콜릿 150g은 전자레인지나 중탕으로 녹여서 넣기 (22-23도) .150g white chocolate melted in a microwave or double boiling (22-23 °C).
10:28 녹인 화이트 초콜릿을 넣고 섞기 Add melted white chocolate and mix
10:35 3개의 보울에 나누어 담고, 크림 1/3 + 말차가루 5g 체쳐 넣기 Divide equally into 3 bowls and Add sifted 5g matcha powder to 1⁄3 of the cream.
11:00 크림에 딸기 가루 10g 넣고 섞기 Add 10g strawberry powder to the second cream and mix
11:23 건조 라즈베리 3g 부셔넣고 섞기 Crush 3g dry raspberries and mix
11:56 커피 가루 4g + 물 4g 섞기 Mix 4g coffee powder + 4g water
12:04 크림에 넣고 부드럽게 섞기 Add to the last remaining cream and mix gently
12:20 짤주머니에 각각의 크림 담기 Put each cream in a piping bag
12:47 쿠키에 크림을 불륨있게 짜기 Squeeze the cream voluminously in the cookie."
13:35 30분간 냉장 휴지 Rest in refrigerator for 30 min.
13:40 미니 스페츌러로 옆면 정리 Clean the sides with a mini spatula.
14:07 완성 Complete

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𝐒𝐚𝐧𝐝 𝐜𝐨𝐨𝐤𝐢𝐞𝐬 (𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲, 𝐌𝐚𝐭𝐜𝐡𝐚, 𝐂𝐨𝐟𝐟𝐞𝐞, 𝟏𝟓 𝐜𝐨𝐨𝐤𝐢𝐞𝐬)

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𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎
▶𝗖𝗼𝗼𝗸𝗶𝗲𝘀
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

▶𝗖𝗿𝗲𝗮𝗺
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

✿─ 𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡𝗦─
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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📸 인스타그램 𝙄𝙉𝙎𝙏𝘼𝙂𝙍𝘼𝙈 : https://www.instagram.com/brechel__
✔️ 블로그 𝘽𝙇𝙊𝙂 : https://blog.naver.com/asy1347551
📖 책 𝘽𝙊𝙊𝙆 : https://bit.ly/3aPr6V2
✉️ 이메일 𝙀𝙈𝘼𝙄𝙇 : [email protected]

“파트너스 활동을 통해 일정액의 수수료를 제공받을 수 있음"

Making three flavor sand cookies-coffee, strawberry, matcha cookies Ingredient Preparations Cookie dough Gently smooth 90g the room temperature unsalted butter with a spatula. Tip: When you use a spatula, there's no more air in it than a whisk, so the cookies don't swell and come out flat well. Add 60g Powdered sugar and mix. Add 1 egg yolk and egg white and mix smoothly. (total weight of egg : 22g (1 egg yolk + egg white) Divide into 3 bowls equally. Plain cookie: Mix one of butter mixture with sifted 60g cake flour. Mix until powder is invisible. Matcha Cookie: Mix another butter mixture with sifted 55g cake flour and 5g matcha powder. Mix until powder is invisible. Coffee cookies: Mix the other butter mixture with sifted 56g cake flour and 4g instant coffee powder. Mix until powder is invisible. Fraiser a dough: Pour the plain dough on the silicone mat, and repeat the spreading and gathering 6-7 times. Tip: The reason for 'Fraiser' is to mix the ingredients in the dough evenly to prevent the dough from spreading or shrinking due to the excess gluten and for crispy texture. Place a wrap and put the dough on top. 9. Place 3 mm caramel rulers on both sides and place the wrap on top of the dough and push it with a rolling pin. Cover with plastic wrap. Work with matcha and coffee in the same way. Refrigerate all three doughs for 6 hours. Tip: If you don't do enough rest in refrigerator, cookies can rise. Cut out rested cookie dough with a 4x4 cm square cookie cutter. Clump the remnant dough and roll it out, and cut it out with a cookie cutter. Clump the remaining pieces of dough from the three cookies, clump them, roll it, and cut into a cookie cutter. Place cookies on a perforated silicon baking mat. Bake at preheated oven for 160°C (320°F) about 12-14 minutes. The baking time may vary depending on the oven. After baking, put it on the cooling grid and cool it down. Cream Gently smooth 150g room temperature unsalted butter and 75g cream cheese in a bowl. Dissolve 150g white chocolate in microwave or double boiling (22-23°C=71.6-73.4°F) Add melted white chocolate and mix. Likewise, divide into 3 bowls equally and add 5g Matcha powder to one of cream. ix gently with a spatula. Add 10g strawberry powder to another cream and mix. Crush the 3g dried raspberry and mix it. Add 4g water to the 4g instant coffee powder and mix. Add to the other cream and mix gently. Put each cream in a piping bag. Squeeze the cream voluminously in the cookie. Rest in refrigerator for 30 min. Tip: The reason for refrigeration is that the cream is slightly hardened, it is good to smooth out the cream. Clean the sides with a mini spatula. Complete