We tried out the baking gun's 13 discs and 6 tips, a total of 19 types, and made a cookie can. There were two discs that we couldn't use, but it was still amazing to be able to easily make many types of cookies by just replacing the discs and tips! We included the romias-style cookies we made in a previous video and made a cookie can with very simple decorations, check it out.
Recipe (About 90 cookies, 2 cans, 16x11x5cm high.)
1. Separate the white and yolk of one egg.
Beat the egg white and measure 30g.
Leave the rest of the white and yolk in the fridge for glazing.
2. Mix in 185g room-temperature unsalted butter.
3. Mix in 75g powdered sugar.
4. Mix in the 30g egg white from step 1.
5. Mix in a few drops of vanilla oil.
6. Sift 250g low-viscosity flour and 75g almond powder, and mix.
7. Put the mixture in the baking gun and squeeze it out.
8. Place whole or sliced almonds on top and push them in.
Mix the egg yolk and white from step 1 and glaze the cookies with it.
Make a dent where you plan to put jam.
9. Bake for 13 minutes in an oven preheated to 170 degrees.
After 10 minutes, take out the jam cookies temporarily and make a dent with a spoon. Stir some strawberry jam well, then add it to the cookies. Put them back in the oven and let them bake for another five minutes. If you put too much jam it will overflow, so be careful!
10. Cool them down once they are done baking.
Sprinkle them with powdered sugar.
11. Pack them in a ¥100-store can.
We arranged the cookies while wondering whether they were in the right direction, starting over, and experimenting. You can easily arrange them with no gaps using cylinder, square, and small objects.
12. It's done. Let's add a ribbon too.
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