Varied recipes

COOKIE SHOW

INGREDIENTS

  • EXTRA CHOCOLATE COOKIES FILLED WITH DULCE DE LECHE:
  • – Butter 100 g.
  • – Sugar 325 g.
  • – Cocoa 55 g.
  • – Eggs 2 models.
  • – Sal 2 g.
  • – Baking powder 3 g.
  • – Flour 240 g.
  • – Semi-bitter chocolate 100 g.
  • FILLINGS OR COVERS:
  • – Dulce de leche confectioner c/n.
  • – Almendras c/n.
  • – Chocolate blanco c/n.
  • – Chocolate s/a c/n.
  • SANDED MASA:
  • – Butter 300 g.
  • – Impalpable sugar 225 g.
  • – Sal 5 g.
  • – Yolks 5 models.
  • – Lemon zest c/n.
  • – Vainilla c/n.
  • – Flour 500 g.
  • APPLICATIONS:
  • – Glasses.
  • – Shortbread masa 400 g.
  • – Raspberry jam 150 g.
  • – Impalpable sugar c/n.
  • DUTCH:
  • – Masa Sablee 250 g.
  • – Candy cocoa masa 250 g.
  • – Egg yolk c/n.
  • DIAMANTINAS
  • – Masa Sablee 500 g.
  • – Egg yolk c/n.
  • MANGA SHORTBREAD MASA
  • – Flour 225 g.
  • – Butter 190 g.
  • – Impalpable sugar 80 g.
  • – Whites 1 unit.
  • – Vainilla c/n.
  • – Lemon zest c/n.

COOKIE SHOW be taught all these recipes and luxuriate in totally different do-it-yourself cookies for a snack .

PROCEDURES:

EXTRA CHOCOLATE COOKIES FILLED WITH DULCE DE LECHE:
1. Combine the eggs with the sugar and cocoa.
2. Sift the dry elements (flour, baking powder and salt).
3. Add the sifted dry elements and the melted butter.
4. Lastly, add the chopped sweets and type a dough.
5. Divide items of roughly 90 g.
6. Fill with dulce de leche pastry (roughly 20 g) or chocolate, shut and make a bun.
7. Adorn with almonds, chocolate or no matter you need.
8. Cook dinner within the oven at 200° for quarter-hour.
9. Serve heat.

SANDED MASA:
1. Combine the butter with the powdered sugar till white, add the lemon zest and vanilla.
2. Add the yolks and emulsify nicely.
3. Sift the flour and salt.
4. Take the dough with out kneading with the dry elements.
5. Cowl the preparation with plastic wrap.
6. Cool for not less than 1 hour.

APPLICATIONS:
1. Stretch the dough to 4 mm thickness.
2. Lower spherical items of the specified diameter for bases and lids.
3. Cook dinner within the oven at 170ºC for 15 to twenty minutes.
4. Cool.
5. Place the jam on the bases.
6. Sprinkle the tops with powdered sugar.
7. Cowl.

DUTCH:
1. Stretch the dough to the identical thickness (4 or 5 mm).
2. Lower bands of the specified width.
3. Be a part of the strips forming a checkerboard, gluing the dough with yolk,
4. Lower the 5 mm doughs.
5. Place in buttered silver.
6. Bake at 170ºC for 10 to 12 minutes.

Diamonds:
1. Take the dough with out kneading. Kind cylinders.
2. Cool. Paint with egg or yolks.
3. Go by sugar. Lower slices.
4. Place within the freezer for half-hour.
5. Place on plates.
6. Cook dinner at 170ºC to 180ºC for 15 to 18 minutes.

MANGA SHORTBREAD MASA:
1. Convey butter and powdered sugar to white.
2. Add taste, the egg whites and emulsify.
3. Lastly, the flour.
4. Place in a bag with a nozzle and form on plates.
5. Adorn with almonds, cherries, granulated sugar.
6. Cook dinner within the oven at 170ºC for 15 to twenty minutes.
To make cocoa, substitute 10% flour with 10% cocoa.

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