Chewy & soft! TIRAMISU COOKIES!
Cookies
Tiramisu Cookies
Bahan
Mascaprone cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan kopi instan dengan sedikit air panas sampai menjadi paste, lalu sisihkan.
- Kocok mentega tawar bersama brown sugar, gula kastor, garam, dan vanilla sampai creamy dan pucat tapi tidak mengembang.
- Masukkan telur lalu aduk sampai rata.
- Masukkan paste kopi tadi lalu aduk sampai tercampur rata.
- Ganti dengan spatula lalu masukkan baking soda dan tepung protein sedang, aduk asal sampai tidak ada tepung lagi.
- Tutup adonan dan simpan di freezer minimal 30 menit sampai firm.
- Scoop adonan sekitar 60 gram per potong lalu pipihkan sedikit di atas loyang.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Panggang 14 sampai 15 menit supaya cookiesnya tetap soft.
- Selagi masih panas, tekan cookiesnya sedikit, lalu biarkan dingin dan mengeras.
- Lembutkan mascarpone dingin bersama gula halus dan vanilla sampai halus.
- Tuang whipping cream dingin perlahan sambil dikocok, lalu kocok sebentar sampai krimnya kaku.
- Pindahkan krim ke plastik segitiga lalu semprotkan ke atas tiap cookies mulai dari tengah.
- Taburi atasnya dengan coklat bubuk.
Ingredients
Mascarpone cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve the instant coffee in a little hot water until it becomes a paste, then set it aside.
- Whisk the unsalted butter with the brown sugar, caster sugar, salt, and vanilla until creamy and pale but not fluffy.
- Add the egg and whisk until combined.
- Add the coffee paste and mix until evenly incorporated.
- Switch to a spatula and fold in the baking soda and medium protein flour just until no dry flour remains.
- Cover the dough and chill it in the freezer for at least 30 minutes until firm.
- Scoop the dough into roughly 60 g portions and flatten them slightly on the tray.
- Preheat the oven to 170 to 180 degrees.
- Bake for 14 to 15 minutes so the cookies stay soft.
- While they are still hot, press the cookies down lightly, then let them cool and set.
- Loosen the cold mascarpone with the powdered sugar and vanilla until smooth.
- Pour in the cold whipping cream slowly while mixing, then beat briefly until the cream is stiff.
- Transfer the cream to a piping bag and pipe it onto each cooled cookie starting from the center.
- Dust the tops with cocoa powder.
Cook Mode
Cookies
Tiramisu Cookies
Chewy & soft! TIRAMISU COOKIES!
Chewy & soft! TIRAMISU COOKIES!
Bahan
Mascaprone cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Larutkan kopi instan dengan sedikit air panas sampai menjadi paste, lalu sisihkan.
- Kocok mentega tawar bersama brown sugar, gula kastor, garam, dan vanilla sampai creamy dan pucat tapi tidak mengembang.
- Masukkan telur lalu aduk sampai rata.
- Masukkan paste kopi tadi lalu aduk sampai tercampur rata.
- Ganti dengan spatula lalu masukkan baking soda dan tepung protein sedang, aduk asal sampai tidak ada tepung lagi.
- Tutup adonan dan simpan di freezer minimal 30 menit sampai firm.
- Scoop adonan sekitar 60 gram per potong lalu pipihkan sedikit di atas loyang.
- Panaskan oven di suhu 170 sampai 180 derajat.
- Panggang 14 sampai 15 menit supaya cookiesnya tetap soft.
- Selagi masih panas, tekan cookiesnya sedikit, lalu biarkan dingin dan mengeras.
- Lembutkan mascarpone dingin bersama gula halus dan vanilla sampai halus.
- Tuang whipping cream dingin perlahan sambil dikocok, lalu kocok sebentar sampai krimnya kaku.
- Pindahkan krim ke plastik segitiga lalu semprotkan ke atas tiap cookies mulai dari tengah.
- Taburi atasnya dengan coklat bubuk.
Ingredients
Mascarpone cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dissolve the instant coffee in a little hot water until it becomes a paste, then set it aside.
- Whisk the unsalted butter with the brown sugar, caster sugar, salt, and vanilla until creamy and pale but not fluffy.
- Add the egg and whisk until combined.
- Add the coffee paste and mix until evenly incorporated.
- Switch to a spatula and fold in the baking soda and medium protein flour just until no dry flour remains.
- Cover the dough and chill it in the freezer for at least 30 minutes until firm.
- Scoop the dough into roughly 60 g portions and flatten them slightly on the tray.
- Preheat the oven to 170 to 180 degrees.
- Bake for 14 to 15 minutes so the cookies stay soft.
- While they are still hot, press the cookies down lightly, then let them cool and set.
- Loosen the cold mascarpone with the powdered sugar and vanilla until smooth.
- Pour in the cold whipping cream slowly while mixing, then beat briefly until the cream is stiff.
- Transfer the cream to a piping bag and pipe it onto each cooled cookie starting from the center.
- Dust the tops with cocoa powder.
Cook Notes
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