Exotic food [brown butter chocolate chip cookies] recipe-Chinese Food-best chinese food recipes-cooking food

Exotic food [brown butter chocolate chip cookies]

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Chocolate chip cookies have always been my favorite. Especially the delicacy of the Cook' sIllustrated, recommended by the Dezhou farmers this time. It is soft and tough and looks crisp. Contrast texture is the essence of this cookie. Dark chocolate Yu Xiangtian and brown butter special char are the highlights of this cookie.

Cooking ingredients

medium powder:248g

baking soda:0.5 teaspoons

dark chocolate (break small pieces):225g

walnuts (chopped):100g

the above is the quantity of 16 extra large biscuits:8

Cooking Steps

Step1:Photo of raw materials. Don't substitute cocoa butter for dark chocolate (more than 60% cocoa butter). Recommend fafuna. Brown sugar is extracted from beet. It has low sweetness and flavor. Put walnuts in a 180 degree oven and bake for a few minutes. The aroma of walnuts will come out.

Step2:First make brown butter. Melt the 145g butter and continue to heat until the butter begins to separate. The surface has foam. The liquid color in the middle deepens. The bottom has precipitated solid impurities. Wait for the liquid to turn brown and start with dried fruit. Stop. Use the kitchen paper to filter the foam at the bottom. It is brown butter.

Step3:Add the remaining butter while it's hot. Stir until it's completely melted. Add brown sugar, white sugar, salt and vanilla extract. Stir well.

Step4:Add the egg and yolk. Stir for 30 seconds. Let stand for 3 minutes. Stir again. Let stand again. Repeat for 4 times. The batter will become smooth and thick.

Step5:Sift medium powder and baking soda. Cut and mix in butter and egg mixtur

Step6:Mix the chocolate and walnuts into the dough.

Step7:The dough is evenly divided into 16 portions, each of which is about 60 grams. After rounding, refrigerate for 24 hours.

Step8:Take it out before baking. Put it on the baking tray and press once. Reserve 5cm space for each. Preheat the oven at 190 ℃ and bake for 1014 minutes, until it is soft in the middle. Transfer to the grill and cool.

Step9:Medium soft and tough. The appearance is crisp. The texture of contrast is the essence of this biscuit. So the size must be larger. If you think you don't need such a big biscuit at a time, just break it into small pieces and eat it. Arbitrarily reducing the size will affect the taste.

Step10:The rich sweetness of dark chocolate and the special burnt smell of brown butter are the highlights of this biscuit. Refrigerate the batter overnight before baking. The flavor will blend more seamlessly.