Butter stick cookies Korean

You can piping any shape by a tip you have
You do Romias cookie- circle line filling with 25g corn syrup, 25g sugar, 25g butter, 30g almond slided crushed

Bebe Ng @cook_6153853

You can piping any shape by a tip you have
You do Romias cookie- circle line filling with 25g corn syrup, 25g sugar, 25g butter, 30g almond slided crushed

Saved

Ingredients

2 hours

54 sticks

133 gnon-salt butter room temperature
Sugar powder 70g (Sugar cannot be substituted)
1 touchsalt
1egg (55g) room temperature (try just egg white-yorks)
1little vanilla oil (live, replaceable vanilla bean/vanilla extract/vanilla essence,optional.)
52g cake flour (vaniila)
16 gAlmond Powder
49g cake flour(choco)
5 gcocoa powder
14 gAlmond Powder
49g cake flour
6 gmatcha powder
13 galmond powder

Saved

Steps

2 hours

1

Remove the string and beaten an egg. In mixing bowl loosen butter gently, pouring 1/3 sugar and whisk butter until inflate, adding more when sugar all dissolve. The batter should be cream and dont spread. Scratch the butter at the edge and gather in the middle. Whip it 5 more minutes. It should be cream, become white, light weight, soft and bulky.
2

Divide egg into 3 times and mix thoroughlt every time. Dont over mix, continue scrap at the edge and gather in the middle and mix for a minutes. Divide 86g into 3 bowl. Sift the mesured powder into each bowl. Using weaving technique to mixing bowl, cut in the middle and fold the adge. Do not press so hard mix a spatula blade to minimize gluten formation. Stop it when all combined
3

Using tip 895, piping on baking tray for 12,5cm long. bake at 320F to 329F to 15 minutes in oven preheatd at 338F more than 20 minutes.