Академический Документы
Профессиональный Документы
Культура Документы
Cookies
18 pieces
250 g all-purpose flour
2 g baking soda
4 g salt
Dash cinnamon
170 g
browned
butter
(ice bath)
80 g brown sugar
20 g white sugar
2
eggs
10 ml
vanilla
100 g
chocolate
chunks/add-ins
Dark Chocolate
Cookies
24 pieces
24 oz dark chocolate
4 T coconut
oil
or
butter
4
eggs
40 g brown sugar
20 g white sugar
1 tsp vanilla
64 g all-purpose flour
1 T cocoa powder
1 tsp instant
coffee
granules
tsp baking powder
tsp salt
12 oz
maximum
amount of add-ins
1. Melt the chocolate
and oil (or butter).
2. Beat the eggs with
the sugars until light,
thick, and fluffy.
3. Fold the chocolate
and the egg mixture
together.
4. Sift in the dry
ingredients and fold
everything together.
5. Fold in any add-ins.
6. Chill the batter in the
fridge until firm, about
1 hour.
7. Scoop the dough into
balls, no need to press it
down.
Almond Cookies
18 pieces, 3.3 x 1
100 g cake flour
30 g almond powder
Pinch salt
60 g unsalted butter
40 g powdered sugar
1/2 beaten egg
tsp vanilla
Garnish: beaten egg for
glossy coating, almond
slices
1+ T black sesame
seeds, lightly
toasted
Checkerboard
Cookies
Vanilla Dough:
50 g butter
2.5 T white sugar
1/2 beaten egg
100 g cake flour
tsp vanilla
Black Sesame Butter
Cookies
15 pieces
Chocolate Dough:
50 g butter
2.5 T white sugar
1/2 beaten egg
85 g cake flour
15 g cocoa powder
1. Cream butter
sugar until pale
fluffy.
and
and
80 g butter
30 g powdered sugar
1
egg yolk
Pinch salt
25 ml cream or milk
tsp vanilla
100 g cake flour
Chocolate Crinkles
20 pieces
9 oz chocolate
3
egg whites
7+ tsp
powdered
sugar*
55 g cocoa powder
1 T cornstarch
tsp salt
Gateaux au Chocolat
6
200C
~5-6
minutes,
more than that if the
batter is not at room
temperature.
200 g
dark
chocolate
4
eggs
Note:
Baking
time
varies, but they are
done when the top
slightly puffs up, the
edges set, the center
still soft and delicate.
30 g cake flour
10 g cocoa powder
100 g dark chocolate
2
eggs
30 g white sugar
Chiffon Cupcakes
8 pieces, 3 oz each
3
egg yolks
20 g white sugar
40 ml vegetable oil
40 ml
milk
(red velvet: tsp
red food coloring,
rum/vanilla)
60 g cake flour
(mocha: 10 g + 5
g cocoa,
chocolate: 20 g
cocoa, red
velvet:10 g cocoa)
3
egg whites
40 g white sugar
1. Beat meringue into
firm peaks.
2. Beat yolks and sugar
until pale, beat in
liquids and stir in flour.
240 ml
milk
200 g butter (or half
cream cheese)
tsp vanilla
Salt
1. Stir together flour,
sugar, and salt.
2. Set milk in pot and
whisk in flour mix.
3. Cook until pudding
thickens considerably.
Let cool.