關於 butter cookies with chocolate ganache ，我們在網路上蒐集到這些相關的討論、資訊與評價

{IG Giveaway} "Soooo YUMMY!" was what the kids said when we had an afternoon tea and tucked into these lovely bakes from Jing.Bakes.

Angel loves the Valrhona chocolate cupcakes with dark chocolate ganache which are rich and creamy while Ariel prefers the Red velvet cupcakes with cream cheese frosting which are light and moist.

Being chocolate lovers, we also love the Chunky Double Chocolate Cookies which come with a generous amount of delightful filling - we had the ones with Nutella and crunchy peanut butter. As for Asher, he loves the dark chocolate brownies which were fudgy and dense and he finished every last bit during his snack break in school.

As for me, I love the unique Ondeh Ondeh tarts which are just the right amount of sweet and highly addictive! Yup, I think I almost finished the whole jar on my own. Thanks to @jing.bakes for pampering us with all these yummylicious goodies!

Giveaway!

For those we have a sweet tooth too, we are now giving away a bundle of Valrhona chocolate cupcakes with dark chocolate ganache (6 pcs) and Chunky Double Chocolate Cookies with filling (2 pcs) to one of you! To join, hop over to my IG @ahappymum for more details.

This giveaway ends on 10 August 2359hrs. Good luck!

#ahappymum #jingbakes #letseat #chocolatelovers #homebaked

🍫 <𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬> 🍫

All our favourite warm fuzzy, gooey AND really yummylicous chocolates are in this picture right now! And such goodness are meant to be share, agree? #wantsomegetsome!

🤗❤️ Featuring @jing.bakes very addictive 😋 signatures :

🍫Valrhona chocolate (soft and fluffy) cupcake with dark chocolate ganache

🧁Red velvet cupcake with cream cheese frosting 👍🏻 - addictive!!

🍫 dark chocolate (also super melting) Brownies!!

🍪 chunky double chocolate cookies (Nutella and crunchy peanut butter filling) 🙌🙌 - #foodporn really!

🥥 Ondeh Ondeh tarts - tons of fillings!

🎁 GOOD NEWS 🎁

Together with Jingbakes, a lucky winner will receive ONE box of 6pcs Valrhona chocolate cupcake with dark chocolate ganache (worth $21), TO WIN :

➕ 𝙁𝙤𝙡𝙡𝙤𝙬 @jing.bakes

➕ 𝙁𝙤𝙡𝙡𝙤𝙬 @familystaysg

➕ 𝙏𝙖𝙜 as many friends as possible, tell us why you need this! No limits pls, per tag per comment!

➕ 𝙍𝙚𝙨𝙝𝙖𝙧𝙚 this post onto your IGS, please tag us both so we can see! 🪄

The Giveaway ends on 21 July 2021, only limit to Singapore residents. Winners will be announced on my IG, so 𝙎𝙖𝙫𝙚 this post to stay tune!

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#familystaysg #jingbakes #dessertporn #dessertsg #sgdesserts #supportlocalsg #sglocal #singapore #sgbakery #sgbakes #sghomebakers #sgmoms #sgfamily #sgkids #sgfoodblogger #sgfoodie #sgfoodtrend #sgfooddiary

一早就看到馬卡龍心情真好

Passion fruit macaron recipe

125 g almond flour
150 g confectioner’s sugar
100 g egg whites
100 g granulated sugar
Food coloring or flavor paste

Position racks in the top and bottom thirds of the oven and preheat to 135c/275ºF, low fan. Line 2 baking sheets with nonstick baking mats and set aside.

Using a medium-mesh sieve, sift confectioner’s sugar and almond flour into a large bowl and set aside. In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar slowly, 2 tbsp at a time, and mix for 30-45 seconds between each addition. Whip whites until glossy with medium peaks. Add food coloring and/or flavoring paste as desired and mix to combine. With a large rubber spatula, fold in half of the confectioner’s sugar mixture. Fold in remaining sugar mixture and fold until smooth and glossy.

Using a piping bag fitted with a ½-inch round tip, pipe batter onto prepared sheet trays in rounds that are about 1 inch in diameter, spaced about 1½ inches apart. As you pipe, hold bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. Rap sheets lightly against the counter several times to flatten mounds and pop any large air bubbles. Rest for 30 minutes at room temperature to dry shells slightly before baking.

Bake, rotating sheets and swapping positions after 6 minutes, for about 12-14 minutes. Cool completely. Remove from mats and pair by size for filling.



PASSION FRUIT GANACHE



120 GR PASSION FRUIT PUREE

25 GR INVERT SUGAR

30 GR SORBITOL

225 GR WHITE CHOCOLATE

5 GR COCOA BUTTER



WARM PASSION FRUIT PUREE AND SUGARS TO 40C. MAKE EMULSION WITH THE MELTED CHOCOLATE AND COCOA BUTTER.





Assembly

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of filling onto half of the macaron. Top filled halves with their partners.

Hello friends! Today we're going to share with you how to make the classic chocolate milkshake with real sugar and high quality bittersweet chocolate.

Milkshake is a classic nostalgic and ultimate in retro comfort food. They became a common part of youth popular culture and a symbol of the youth. They are calorie-rich drinks but super yummy.

Actually it’s easy to make at home. In this video, the copycat recipe is from Shake Shack, which is the most famous restaurant in the United States. Their burgers get all the praise, but the shakes are really good, too. Especially the chocolate milkshake (black and white shake). Good news is you don’t need to visit the restaurant, if you have this classic Shake Shack easy chocolate milkshake recipe on hand.

In this recipe, the fudge sauce is the secret of the perfect taste. Always use real sugar and high quality bittersweet chocolate to make it. The fudge sauce is similar to French chocolate ganache. There's so many uses for this, like to use it as topping for ice cream, or drizzle for cake.  Also we prepare another delicious Oreo milkshake for kids. Since now is summer.

Ready to make your own high quality milkshake? You need just a few ingredients and several  minutes to mix in your blender. Just do it. Cheers.

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio  
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How to make blueberry pancakes
☞ Servings : 2 glasses, each 250ml

📍  Ingredients
☞ For the hot fudge sauce
heavy cream 40g
whole milk 83g
granulated sugar 10g
70% bittersweet chocolate 65g
unsalted butter 15g

☞ For the chocolate milkshake
fudge sauce 125g
whole milk 140g
vanilla ice cream 250g

☞ For the Oreo milkshake (1 glass, about 240ml)
oreo cookie 3
whole milk 80g
vanilla ice cream 125g

📍  Instructions
☞ For the hot fudge sauce
1. Add milk and heavy cream and sugar into the saucepan over medium-low heat, bring it to a simmer, then add butter to mix until melted. Remove the pan from heat.
2. Add the bittersweet chocolate into the saucepan and stir often, the chocolate is melting into the cream and butter.
3. Then pour into a pot or a container to let it cool down.

☞ For the chocolate milkshake
1. Throw the vanilla ice cream, milk and fudge sauce into a blender and purée until smooth.
2. Serve with straws in a tall glass. Top with heavy cream and shave a little chocolate Cheers.

☞ For the Oreo milkshake
1. Throw the Oreo cookies, ice cream and milk into a blender and purée until smooth.
2. Serve with straws in a tall glass.
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Chapter:
00:00 opening
00:32 Ingredients
01:11 how to make hot fudge sauce
03:48 Black and white shake
06:33 Vanilla Oreo milkshake
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#milkshake
#oreoMilkShake

今回はレシピ本の中の「ミルククッキー」生地を使って、チョコサンドクッキーを作ってみました。
サクサクのミルククッキー生地は卵を使わないシンプルレシピですが、とっても美味しいクッキー生地です。
これにガナッシュをはさむんですが、生クリームをほんの少しだけしか使わないので、牛乳で簡単ガナッシュにしました。
味は生クリームのほうがより美味しいですが、、おうちおやつで作るならこれでも十分＾＾
ガナッシュはチョコによって変わるので、ブランドを一緒にしてもらえれば、作りやすいかと思います。
サクサクのチョコサンドクッキーでおうちおやつを楽しみましょう♪

作ってみたいよーって思った人は
レシピは下にあります↓

★　　★　　★

レシピ本が7刷になり、ありがとうの気持ちをなにか形に出来たら
いいなと考えています＾＾
心から感謝致します。
また楽しい報告が出来たらいいなぁと思っています。

「大人気YouTuber “cook kafemaru”の
　世界一作りやすいおうちスイーツ」
Amazonで購入できます。↓↓↓
https://www.amazon.co.jp/dp/4046045116/

もしもお住いの近くの本屋さんになかったら、セブンイレブンの
オムニ7でネット予約し、セブンイレブン店頭受け取りで買うことができます!


【Ingredients】
● Cookie dough
50g  Unsalted butter
25g  Powdered sugar
80g  Cake flour
10g  Milk
●Ganache
★50g  Dark chocolate
★20g Warm Milk


【Directions】
①Put butter and powdered sugar in a bowl, and stir with a rubber spatula.
②Sift and add cake flour and mix.
(Mixing too much makes the cookies hard.)
③Add milk and mix.
④Wrap the dough with cling film, leave it in the fridge for 1 hour.
⑤Roll out the dough into 3mm thick, then cool it in the fridge again.
（Cooling is very important, you can cut out the dough beautifully)
⑥ Cut out shapes. If the dough becomes soft, chill it in the fridge.
⑦Before baking, cool it in the refrigerator for 30 min.
⑧Bake in the pre-heated oven (160℃) for 15-16 minutes. If the cookies are getting too brown, cover them with alminum foil.
Cool them on a cake cooler.
⑨Make Ganache
Warm the "★" ingredients to melt the chocolate. Mix and make ganache. Cool slightly.
⑩Fill the cookies with the ganache.
(The ganache needs to cool down a bit to gain thickness, otherwise it will be hard to fill the cookies)
*I recommend you rest the cookies in the refrigerator until the ganache settles.

【材料】チョコサンドクッキー16個
●クッキー生地
無塩バター    50g
粉糖  25g
薄力粉  80g
牛乳  10g  
●ガナッシュ
★ビターチョコレート  50g
★少し温めた牛乳　20g
冷蔵庫から出したては冷たいので室温よりわずかに温かいくらいで
加えると滑らかなガナッシュが出来ます

【作り方】
①ボウルにバターと粉糖を入れてゴムベラでよく混ぜる。
②薄力粉をふるって加えて混ぜる。
(混ぜすぎないようにする。混ぜすぎると焼き上がり後に固くなる)
③牛乳を加えて混ぜる。
④ラップにくるんで冷蔵庫で1時間冷やす。
⑤ラップに挟んで生地を3mm厚さに伸ばし、再び冷蔵庫で冷やす。
こうすることで型で抜くときに綺麗に抜くことが出来ます。
⑥生地を型で抜く。
生地が柔らかく抜きづらくなってきたら、すぐに冷蔵庫に入れて冷やす。
抜いて残った生地はひとまとめにし、また伸ばして冷やして抜く。
(3mmに伸ばして残った生地をまとめて冷やしまた伸ばして抜けばクッキーが32枚取れます)
⑦抜いた生地は天板に並べ、焼く前に冷蔵庫で30分冷やす。
(こうすることで形が綺麗に出ます)
冷やしている間にオーブンを160℃に温めておく。
⑧160℃に温めたオーブンで15－16分焼く。
ケーキクーラーの上で冷ます。
⑨ガナッシュを作る。
耐熱容器に刻んだチョコと牛乳(★)を入れて湯せんで溶かす。
よく混ぜ、使いやすい固さになるまで冷やす。
冷めたクッキーの半分にガナッシュを絞り、又はスプーンなどで塗り
もう一枚を乗せてサンドすれば出来上がり!

*室温が高かったりするとガナッシュが柔らかいままですので、冷蔵庫などで少し冷やすと固まります。

*牛乳ではなく生クリームでガナッシュを作るときの割合
ビターチョコ：生クリームは、3：2の割合で。
ミルクチョコ：生クリームは、2：1の割合で。
(例　ミルクチョコ50gの時は生クリームは25gで作ります)
細かく刻んだチョコの上から温めた生クリームをかけてそのまま置いておき、全体を
優しく混ぜて溶かす。
溶け切らないときは湯せんにかける。
沸騰させた生クリームをかけると失敗しやすいので、この方法がおススメ。
あとは使いやすい固さまで冷やす。
真冬以外は、冷蔵庫で少し冷やすか、保冷材の上で冷やすなど。

*保存は冷蔵庫で。
ガナッシュに牛乳を加えていますので、冷蔵庫(野菜室の温度で十分)で保存しましょう。
匂い移りしないようにタッパーなどに入れて保存します。
手作りの物は市販品と違い保存料などを含みませんので、出来るだけ衛生面に気を付けて
早く食べきりましょう。

*クッキー生地をココア味に変えたいときは薄力粉80gを70gにして製菓用ココアを10g
加えてください。
薄力粉をふるう時に一緒にふるい入れます。

*オーブンは予熱もとても大事です。
焼く前はしっかりと庫内を温めておきます。
予熱完了のお知らせ音が鳴っても実は庫内温度がその設定温度に上がりきっていないことも
よくありますので、
設定温度で何も入れずに10-15分ほど運転すると良いです。
真冬はオーブンの扉を開けるごとに庫内温度が下がりますので、注意しましょう。

Hello everyone! Today we'll share with you how to make one of our favorite cookies: French Sablé Jam Cookies. (Sablés à la Confiture)

This sablés cookie is a must try Holiday Season.
French sablés dough makes wonderful tart shells or cookies, and is a versatile pastry staple. Make for cookies, the taste is like shortbread biscuits, the texture is delicate, crumbly, buttery and tender. This recipe’s idea is from Le Cordon Bleu, but we’ve made some adjustments.

To make these dedicated jam-filled cookies, you need to prepare two sizes of cutters. Big one and small one, in this video we use a 6cm scalloped round cutter with a 2cm hearty cutter, you can use any shape of cutter as you like.  In addition to jam, It's perfect to hold soft fillings like pastry cream or chocolate ganache. Hope you this video. Enjoy. : )

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/c8H-MVfD4nY
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How to make French Sablé Jam Cookies Recipe
Sablés à la Confiture Recipe

Yields: 10 sets
Tools：Φ 6cm scalloped round or round cutter,  and a Φ 2cm cutter

✎ Ingredients
☞  For pâte sablée / cookies dough
all purpose flour 100g
unsalted butter 60g, roughly cut into chunks
powdered sugar 30g
almond flour 13g
a pinch of salt
half an small egg or 20g, can whisk the egg and measure out 20g

☞ For filling
jam 80g
**  powdered sugar O.P. for garnish

Instructions
☞ For the dough
1. Whisk the egg and measure out 20g of the mixture, it's what we need.
2. Sieve the flour, powdered sugar, almond flour and a pinch of salt together and add into a large mixing bowl. Stir to combine.
3. Add the cubed butter, mix all ingredients using your fingers and palm of your hands to create a coarse sandy texture.
4. Add the egg and mix until all come together, then fold the dough and push it gently with your hand, repeat again and again until the surface is smooth.
5. Transfer the dough onto a baking paper and cover with another one, roll out to 3mm thickness and freeze for 1 hour.
6. Cut dough into desired shapes, then cut a small hole in the middle of 1/2 cookies for filling the jam. We use a 6cm scalloped round cutter and a 2cm heart cutter, you can use the cutter you have or you like.
7. Preheat the oven to 160C, bake for 12~14 minutes or until golden and cooked through. The baking time depends on the size of cookies. Let't cool on a wire rack.

☞ For the filling
1. Heat the jam in a small saucepan until the texture becomes liquidy. Turn off the heat and let cool.

☞ For assembling
1. Dust the cookie with a hole with powdered sugar evenly.
2. Spread a layer of jam on the bottom sable biscuits, but not too thick, using a teaspoon to place a small dollop of jam onto it. Finally, cover a cookie with a hole to close off the cookie sandwich. Set aside for minutes to let the jam dry a little. Enjoy.

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#FrenchDessert
#SableJamCookies
#easyRecipes