字幕表 動画を再生する 英語字幕をプリント hey everyone this week we will do something a little bit different I'm going to do a recipe video about amazing buttery cookie with spice I know it feels like it's a big switch of direction on my channel but I promise this video is still related to people also ask in Google because if I do a recipe video it will be a paa inspired recipe okay so here's the far-fetched connection between cookie making and PAA that I have made to justify using this channel for recipe sharing remember my first ever episode I made about butter? When I was doing the research on that specific video there was a PAA that caught my attention that I did not end up using in the episode so here's the PAA: why butter tastes so good ? This question is answered by an article title why does butter taste so good published by webexhibit.org which is a virtual museum of science humanity and culture. This is a very interesting website. The first version of webexhibit published in 1999 back then this kind of site is useful because at the time the major search engine like Google were doing a poor job of directing web users to a good and accurate information. This website stopped updating in 2003 once search engine become powerful cuz, you know, basically Google now can do this kind of curating job on the larger scale and way more efficiently and comprehensively. But they still sometimes make mistakes you know that's why I'm curating what they are curating and make YouTube videos. Anyway, according to this article fatty foods are often more flavorful because many flavors dissolved in fats. As a kind of fat, butter works very well as a flavor carrier for spices and other fat-soluble ingredients. For instance when you sauteed onion in the butter before adding the base ingredients all the flavor from the onion will be transferred into the dish. So here's the reason I decided to add spice to my butter cookies and believe me it would taste amazing! In this video I use my favorite spice paprika, but feel free to experiment and use whatever spices or flavorings you prefer. You can also skip it if you want to focus on the taste of butter which is not a bad idea either. I adapted this recipe from the classic French dessert known as Palets Bretons but I basically doubled the butter, which can make the dough very difficult to work with. I will explain the solution in the video. So let's head to the kitchen and started making the cookies. Let me show you the ingredient. So those are the ingredients. We have a one and half egg yolk for the mixture and half egg yolk for the egg wash,and we have some powdered sugar paprika powder ,oh this is salt ,all purpose flour and baking powder and a bunch of butter so let's get started. so the first things we want to do is to mix the egg yolk like one and a half egg yolk with the sugar powder so we're just put in the sugar powder in the egg yolk and you want to mix until you do not see any lump. so it's gonna take a while. and in this stage if you find your mixture is like... too thick, you can add a little bit water but just don't add more than one teaspoon otherwise it will be too much. all right so just do it until you do not see any lump and then it's also a good time to add some spice I use paprika but if you want to add other spice you can add it too, you can also just not adding any spice because it tastes really good by itself. but I will add paprika here, it is one tablespoon and then we put the butter into the mixture and blend it well until you do not see any lump you might find in this stage is easier to use spatula you can just use spatula so you're just keep mixing until you do not see any butter lump okay so the next step is to sift the all-purpose flour and the baking powder and a teaspoon of salt, oh sorry, half teaspoon of salt,into the mixture you have to do it through a sift so to make sure that you do not have big lump and then keep mix it well until you do not see any lump in this stage, you might see it's kind of dry at first but have some Faith just keep doing it and you will see a beautiful cookie dough like this all right so now our cookie dough has completed. you might notice one thing. It does not look like a dough at all, it looks like um just a bunch of melted butter that's because it is a bunch of melted butter. I double the butter amount for a large margin. so the problem of doubling the butter is that the mixture will be very hard to work with and it will become... like... very sticky and very soft but there's still a way to work with the dough here is what we're gonna do we are gonna ferment it for a while in the refrigerator and then we will put them into the freezer so it will harden the butter so it will be more workable .let me show you how to do it first thing that we want to do is to prepare the plastic wrap here and then we'll just put this very soft cookie dough on this plastic wrap all right and we just have to wrap it up and we just put this into the refrigerator and chill for 20 minutes Alright, It has been 20 minutes we are gonna take it out of the refrigerator and put it into the freezer for another 20 minutes so after 20 minutes we can take out the dough and roll the dough between two parchment papers so here's how we do it first we prepare one parchment paper here, and then we put a dough in the middle of the parchment paper something like this and then we put another parchment paper on top of it all right so now we can start rolling it but before doing that we can put something heavy on the end of the parchment paper so it will be easier, okay, now we can start rolling okay it will be a little bit hard so we can start from by pushing this down so basically you want to roll it until is 1.5 centimeters in height Okay, so it's about done So what we are ganno do is to put it back to the freezer for another 15 mins We are gonna put this into the freezer for another 15 mins all right now we take out the dough from the freezer and we can just open it and one thing we can do now is that we use the pastry ring ,someone like to use cookie cutter to cut a dough but however I think since we're gonna use the pastry ring later on, they have to be baken in the pastry rig anyway so just use the pastry ring instead of cookie cutter. pastry rings six centimeter in diameter. so you just cut it into little pieces something like this. and better you pur it on the baking sheet do one thing you slip a little bit more butter in the bottom on the side that facing the baking sheet because it's a good excuse to add more butter. something like this. and you do about eight of them one thing you might notice is that the cookie dough might become too soft to work with in the middle of the cooking cutting because well it's a bunch of softed butter you know so in that case you just need to re-roll it and refrigerate it again so you can work with it again . this is what am I doing right now okay okay we got all of our eight cookies and now we just need to put it into the freezer again for another 20 minutes. now we can take the cookies out of the freezer and slightly decorate the cookies. it's very simple we just need to brush the egg wash that we prepared and then we just need to brush the egg wash that we prepared and use a fork to make a pattern like this and you do this for all eight cookies, done . now we put the cookie back into the freezer to dry up the egg wash all right so the cookie might stayed in the freezer for another 20 minutes at the meantime we can preheat the oven at 320 Fahrenheit which is equivalent to 160 Celsius so it takes about 20 minutes to preheat the oven which is the same time that the dough thing is in the freezer at the meantime we can start greasing our pastry ring. so uh the first time I make the cookie I do not use the pastry rings so as a result it melted it right away when I put it into the oven . so what do we want to do is that we want to bake the cookie with those pastry rings and as a result we want to pre-grease it in case that it sticks in the pastry rings. so what do you do? It's very simple. we'll just need melted butter and use your finger to apply it in the inside of the pastry ring you don't need to apply the butter to the whole ring you just need to make sure that the side that is attached on the cookie is buttered. after 20 minutes we can take the cookie out of the freezer and the next step is just to eclose the cookies with a pastry rings remember to put the butter side around the cookie and make sure the cookie is enclosed like this and you do it for all eight of them okay Alright, and then we just put the whole thing to the oven and bake for 22 minutes .After 22 minutes we can take out the cookie and then we want to take off the pastry rings. like this, it's pretty easy since it's pre-buttered it will be very easy to take it out. do it for all the cookies and then we'll put a cookies back and bake for another 3 to 5 minutes finally you just need to take the cookies out and let it cool off okay so after cool down this will be our cookie so it's very thick and beautiful see how beautiful it is and I'm gonna eat one for you It's really good! It's like a million calories burst into your mouth with just one bite. really good very buttery, extremely buttery . I hope you'll like it see you later
B1 中級 Extremely Buttery and Slight Spicy Cookies with Paprika-Adapted from Palets Bretons -PAA Recipe 28 0 Jay に公開 2023 年 11 月 08 日 シェア シェア 保存 報告 動画の中の単語