#ASMR #baking #ganache sandwich cookies
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▼How the recipe book is made🧁.
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🧈Ingredients🧈.
[ Plain dough (enough for 10 dia. 6 cm sandwich cookies)
100g unsalted butter
60g powdered sugar
30g whole egg
30g almond powder
A little vanilla oil
180g flour
[ Cocoa dough (enough for 10 6 cm dia. sandwich cookies)
100 g unsalted butter
60g powdered sugar
30g whole egg
30g almond powder
A little vanilla oil
20 g cocoa powder
160g flour
[ Matcha green tea dough (enough for 10 6cm dia. sandwich cookies)
100 g unsalted butter
60g powdered sugar
30g whole egg
30g almond powder
A little vanilla oil
5 g matcha green tea
175g flour
[ milk chocolate ganache (enough for 10 6cm dia. sandwich cookies)
115 g milk chocolate
80 g whipped cream
10g syrup
[sweet chocolate ganache (enough for 10 6cm dia. cookie sandwiches)
130g sweet chocolate
60g fresh cream
10g syrup
[Caramel sauce (enough for 30 6cm cookie sandwiches)
100 g granulated sugar
1.5 tbsp water
100g heavy cream (45%) (600W for 1 minute)
[Caramelized nuts (enough for 10 cookies (6cm dia.))
Almonds (roasted) 25g
25 g hazelnuts (roasted)
20 g granulated sugar
1/2 tbsp water
[Decoration (for 10 cookies (6cm dia.))
Coconut longs (lightly roasted) 15 g
15g cocoa crunch
3g dried raspberries
caramelized nuts
2~3 grains salt of Guerande
[ each portion per cookie ].
Cookies 6cm dia. 5mm thick 15g (per cookie)
15~17g ganache
5~6g caramel
[Baking ]
Preheating 180°C
Bake at 160℃ for about 28 minutes (reverse back and forth for about 15 minutes)
Adjust the baking time according to the color of the cake, as it depends on the oven.
How to make 🍪
Table of Contents
0:00 Plain dough
2:53 Green tea dough
3:45 Cocoa dough
4:27 Milk ganache
6:00 Sweet Chocolate Ganache
6:44 Forming
7:39 Caramel Sauce
9:18 Molding
11:17 Baking
13:11 Caramelized nuts
15:49 Finishing touches
20:48 Finish!
21:05 Wrapping
22:45 Eat!
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