Recipe:
White Lover's Cookies (Shiroi Koibito)
Recipe referenced and modified from: Ochikeron
Recipe referenced and modified from: Ochikeron
Ingredients Required
100 grams butter*
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
60 grams granulated sugar
1 large egg
100 grams cake flour
1/4 teaspoon salt*
240 grams white chocolate
*If using salted butter, omit the salt
Bakeware Used
Large baking sheet lined with parchment paper (for baking the cookies) and
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Large baking sheet lined with plastic cling wrap (for moulding the white chocolate)
Preparation Steps
Cookies
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
Draw 1-1/2 inch squares on a piece of paper that fits the size of your baking sheet. Place template on the baking sheet, beneath the parchment paper and set aside.
In a large microwavable bowl, soften cold butter in a microwave (on high speed for approximately 30 seconds or less) and cream it with a wire whisk. (Note: Skip the step of softening the butter in the microwave if using butter which is already softened thoroughly at room temperature).
Add granulated sugar and mix well.
Beat in egg and mix until evenly combined.
Sift in flour and salt (if not using salted butter) and mix until well combined.
Transfer batter to piping bag and pipe out batter on parchment paper within the squares according to the paper template.
Remove paper template and bake the cookies in a preheated oven at 355 degrees F (or 180 degrees C) for 8 to 10 minutes, or until edges are slightly brown.
Once baked, remove from oven and let cookies cool completely on the baking sheet.
The original source recipe which comes with a video of the making process provides a good demonstration on piping the batter to form these squares. And importantly, remember to remove the paper template underneath before sending them into the oven! kiki emoticon
Melt chocolate over a double boiler.
Pour the melted chocolate into the baking sheet lined with plastic cling wrap and spread to an even layer.
Place the baking sheet in the freezer to harden up the chocolate slightly.
Cut the chocolate into squares according to the size of the cookies. (Note: Make sure the chocolate is not completely hardened, otherwise they will crack when you cut).
Assembling the cookies
While the white chocolate is still soft, place a square of chocolate between two completely cooled cookies. Gently press the two cookies together.
Place the cookies in the fridge to harden up the chocolate completely before serving.
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