▼ 오늘 만든 '버터크림 캐러멜 샌드쿠키' 더 알려드려요 :) '좋아요'와 '구독'은 컨텐츠 제작에 큰 힘이 됩니다!
안녕하세요 siZning입니다.
오늘은 고급스러운 모양과 맛을 지닌 '버터크림 캐러멜 샌드쿠키'를 만들어 보았어요.
깊은 풍미의 앙글레이즈 버터크림과 수제 캐러멜을 비스켓 사이에 필링으로 채워 만든 오늘의 버터크림 캐러멜 샌드쿠키는 냉동에 넣어 차갑게 굳혀드시면 정말 맛있어요! 사르르 녹는 버터크림에 살짝 쫀득하고 묵직한 캐러멜이 포인트로 더해져 맛의 밸런스가 완벽한 쿠키랍니다. 고소한 맛과 식감을 위해 견과류 & 레이즌을 곁들인 오늘의 맛있는 샌드 쿠키 정말 강력 추천해요~! 영상을 따라 꼭꼭꼭 한 번 만들어 보세요.
👩🏻🍳 만드는 방법
1. 그릇에 실온의 버터와 소금을 넣고 부드럽게 풀어주세요. 2. 그 위에 슈가 파우더를 체 치고 섞은 뒤, 계란을 2번(두번째 바닐라 익스트랙 넣기) 나누어 넣고 섞어주세요. 3. 분리 없이 잘 섞이면, 박력분&아몬드 가루를 체 치고 섞어 쿠키 반죽 완성해주세요. 4. 위생비닐에 넣고 살짝 눌러 밀봉 후 냉장 보관하여 잠시 단단하게 굳혀주세요. (1시간 이상) 5. 생크림에 소금을 넣고 섞은 뒤, 냄비에 설탕 넣고 갈색이 되도록 완전히 녹인 후 생크림 붓고 섞어 캐러멜 완성해 주세요. 완성한 캐러멜은 체에 걸러 그릇에 담아 식혀주세요. 6. 단단히 굳은 쿠키 반죽을 가져와 3mm정도의 두께로 밀어 준 뒤, 냉동에 넣어 완전하게 굳혀주세요. (20분 정도) 7. 냉동에 넣은 반죽을 원형 커터(지름 6cm)로 찍어 에어매트 위에 일정한 간격으로 놓고 예열된 오븐에 넣어 구워주세요. (150-160도/15분) 8. 구운 쿠키는 에어 매트에서 떼어내어 식힘망 위에 놓고 식혀주세요. 9. 버터 크림을 만들기 전, 잘라둔 건포도(레이즌)에 풍미를 위해 바닐라 익스트랙을 살짝 넣고 섞어 놓아주세요. (생략 가능) 10. 노른자를 그릇에 담고 풀어준 뒤, 그 위에 설탕을 넣고 설탕 입자가 살짝 녹을 때까지 (밝은 색이 될 때까지) 섞어주세요. 11. 그 위에 살짝 데운 우유를 천천히 부어가며 섞은 후, 다시 체에 걸러 냄비에 담아 약불로 농도 나게 가열해주세요. (83도 이상) 12. 다되면 불을 끄고 바닐라 익스트랙을 넣고 섞어주세요. 13. 완성한 앙글레이즈가 조금 식으면 (40도 내외)에 실온에 둔 버터를 3번에 나누어 넣고 휘핑하며 앙레이즈 버터크림을 완성해 주세요. 14. 마지막으로 건포도를 넣고 섞어 버터크림을 완성해 주세요. 15. 식혀둔 쿠키(8번)의 짝을 맞춰 준비한 뒤, 쿠키 한쪽 면에 버터크림과 캐러멜을 짜고 쿠키로 덮어주세요. 16. 튀어나온 버터크림을 정리한 뒤, 다진 헤이즐넛이나 다진 피스타치오를 묻혀 완성해 주세요. 17. 완성한 쿠키는 냉동 보관하여 차갑게 굳힌 뒤 드셔주세요.
🔸 보관
완성한 버터크림 캐러멜 샌드쿠키는 밀봉하여 냉동 보관하며 1달 이내로 드셔주세요.
🔸 영상에 사용된 제품
오븐 : SMEG ALFA43K 핸드 믹서 : 에스코 핸드믹서 버터 : 엘르엔비르 고메무염버터 원형 커터 : 지름 6cm
If you want to watch it with a detailed explanation, please watch it with subtitles.
Before baking cookies, preheat the oven to 160°C (320°F). Use the butter and eggs after letting them come to room temperature a little.
Put room temperature butter and salt in a bowl and beat gently.
When smooth, sift the sugar powder over it.
Whisk again and mix well.
In the middle of whipping, use a spatula to stir the whole mixture so that there are no unmixed parts left.
Mix while whipping lightly.
When well mixed, add 1/2 of the egg and mix.
If it does blend well, add the remaining whole egg and vanilla extract and mix.
In the middle of whipping, use a spatula to stir the whole mixture so that there is no unmixed part left.
Whip again and mix thoroughly.
When the butter dough is complete, sift the cake flour and almond powder over it.
Use a spatula to mix the cookie dough until it comes together into one lump.
When it comes together,
knead it lightly with your hands to make a smooth cookie dough.
When the dough is finished, put it in a sanitary plastic bag and press lightly to rest(get cold) quickly.
Seal and keep it in refrigerate (at least 1 hour).
Put the hardened dough in the refrigerator between teflon paper (or paper foil).
Roll it out with a rolling pin until it is about 3mm thick.
You can work more comfortably by using an angle stick.
The cookie dough is a generous amount, so you can roll it out to the desired thickness.
The dough that protrudes outside is trimmed with a scraper and trimmed by attaching it to the edge.
Finally, roll it out with a rolling pin to adjust the thickness, and put it in the freezer to harden it (at least 20 minutes).
Take the hardened dough and remove the teflon paper attached to the front and back.
Cut it with a circular cutter with a diameter of 6 cm and place it on the air mat at fixed intervals.
Cover it with an air mat and press lightly to fix it.
You can also lightly press it with a rolling pin.
Place in a sufficiently preheated oven and bake. (150-160℃ / 15 minutes).
Place the baked cookies on a cooling rack to cool completely before use.
To make salted caramel, add salt to the warmed fresh cream and melt it in advance.
Pour sugar into a saucepan and heat it over low heat until the sugar dissolves slowly.
When the sugar is completely melted and starts to boil slightly, lower the heat slightly.
Pour the prepared whipped cream little by little to complete the caramel.
When the whipped cream is completely combined, the caramel is complete.
Strain through a sieve and place in a bowl to cool until use.
Add the vanilla extract (rum) to the raisins and toss lightly to mix.
This is to give the vanilla rum flavor and slightly moisten the dry raisins.
You can also use chopped raisins directly without the vanilla rum.
Put the egg yolk in a bowl and beat it smooth.
When it's all dissolved, add sugar and stir until the particles are halved and the color is slightly lighter.
Pour the milk into a saucepan and heat it over low heat just until the rim comes to a boil.
Slowly pour the warmed milk into the egg yolk mixture and mix.
When everything is mixed, strain through a sieve and put back into the pot.
Heat over low heat while continuously stirring with a spatula until thick (83 degrees or higher).
When it reaches a temperature of 83 degrees or higher and thickens, turn off the heat,
Add vanilla extract and mix.
Strain the finished anglaise through a sieve and put it in a bowl.
Let cool until it reaches room temperature.
Add room temperature butter little by little while whipping the anglaise.
In the middle of whipping, stir with a spatula so that there are no unmixed parts left.
Whip again to complete the anglaise butter cream.
Add the prepared raisins to the finished buttercream and mix.
Use a spatula to mix evenly.
Prepare the finished buttercream by putting it in a piping bag.
Squeeze the buttercream over the cookies.
Squeeze the caramel on top.
Cover the cookies on it.
Please work with the remaining cookies in the same way.
Clean up any butter protruding from the outside of the cookie.
Lastly, if you put chopped hazelnuts & chopped pistachios on the side, buttercream caramel cookies are complete!
You can make it a lot cleaner with a little bit of polishing by hand.
You can use various nuts according to your taste.
Sanded buttercream hardens and is delicious only when it is cold.
Seal the cookies and refrigerate (short-term storage) or freeze (long-term storage) before eating.
Deep-flavored anglaise buttercream with chewy raisins embedded in it.
The soft caramel harmonizes the taste of cream and cookies.
The look is luxurious, even the taste is also very luxurious.
Soft melting buttercream and chewy caramel.
And the crunchy texture of cookies and nutty nuts are delicious.
Have a sweet time with today's Buttercream Caramel Cookies.
Thank you for watching.
