Manis pedes gurih! GOCHUJANG COOKIES!
Gochujang Cookies
Gochujang Caramel Cookies
Bahan
Gochujang butter:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok unsalted butter bersama castor sugar, brown sugar, garam, dan vanila sampai warnanya pucat dan setengah mengembang.
- Masukkan satu butir telur lalu aduk sampai adonannya creamy dan rata.
- Ayak setengah tepung serba guna bersama baking soda dan cinnamon powder, aduk, lalu masukkan sisa tepungnya dan aduk sampai rata.
- Simpan adonan cookies di kulkas supaya agak firm.
- Aduk unsalted butter, brown sugar, dan gochujang sampai menjadi paste untuk gochujang butternya.
- Simpan gochujang butter di kulkas sampai agak firm supaya nanti tidak tercampur habis saat di-swirl.
- Spread sebagian gochujang butter ke atas adonan cookies lalu belah-belah dan swirl supaya membentuk marbling, bukan tercampur rata.
- Ratakan lagi permukaannya lalu simpan di kulkas minimal 30 menit sampai benar-benar dingin.
- Panaskan oven di suhu 170 derajat, lalu lapisi dasar scoop ice cream dengan sisa gochujang butter dan cetak adonan cookiesnya.
- Tata cookies di loyang dengan diberi jarak lalu panggang 13 sampai 15 menit.
- Tekan cookies selagi masih panas supaya bentuknya lebih ceper dan teksturnya lebih chewy.
Ingredients
Gochujang butter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the castor sugar, brown sugar, salt and vanilla until pale and half aerated.
- Add one egg and mix until the batter is creamy and evenly combined.
- Sift in half the all-purpose flour with the baking soda and cinnamon, stir, then add the remaining flour and mix until combined.
- Chill the cookie dough in the fridge until it firms up.
- Mix the unsalted butter, brown sugar and gochujang into a paste to make the gochujang butter.
- Chill the gochujang butter until firm as well, so it does not fully blend in when swirled.
- Spread some of the gochujang butter over the cookie dough, then cut through it and swirl so it marbles rather than mixes in.
- Level the surface again and chill for at least 30 minutes until properly cold.
- Preheat the oven to 170C, then line the base of an ice cream scoop with the remaining gochujang butter and scoop out the dough.
- Arrange the cookies on a tray with space between them and bake for 13 to 15 minutes.
- Press the cookies down while still hot so they flatten out and turn chewier.
Cook Mode
Manis pedes gurih! GOCHUJANG COOKIES!
Manis pedes gurih! GOCHUJANG COOKIES!
Bahan
Gochujang butter:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kocok unsalted butter bersama castor sugar, brown sugar, garam, dan vanila sampai warnanya pucat dan setengah mengembang.
- Masukkan satu butir telur lalu aduk sampai adonannya creamy dan rata.
- Ayak setengah tepung serba guna bersama baking soda dan cinnamon powder, aduk, lalu masukkan sisa tepungnya dan aduk sampai rata.
- Simpan adonan cookies di kulkas supaya agak firm.
- Aduk unsalted butter, brown sugar, dan gochujang sampai menjadi paste untuk gochujang butternya.
- Simpan gochujang butter di kulkas sampai agak firm supaya nanti tidak tercampur habis saat di-swirl.
- Spread sebagian gochujang butter ke atas adonan cookies lalu belah-belah dan swirl supaya membentuk marbling, bukan tercampur rata.
- Ratakan lagi permukaannya lalu simpan di kulkas minimal 30 menit sampai benar-benar dingin.
- Panaskan oven di suhu 170 derajat, lalu lapisi dasar scoop ice cream dengan sisa gochujang butter dan cetak adonan cookiesnya.
- Tata cookies di loyang dengan diberi jarak lalu panggang 13 sampai 15 menit.
- Tekan cookies selagi masih panas supaya bentuknya lebih ceper dan teksturnya lebih chewy.
Ingredients
Gochujang butter:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Beat the unsalted butter with the castor sugar, brown sugar, salt and vanilla until pale and half aerated.
- Add one egg and mix until the batter is creamy and evenly combined.
- Sift in half the all-purpose flour with the baking soda and cinnamon, stir, then add the remaining flour and mix until combined.
- Chill the cookie dough in the fridge until it firms up.
- Mix the unsalted butter, brown sugar and gochujang into a paste to make the gochujang butter.
- Chill the gochujang butter until firm as well, so it does not fully blend in when swirled.
- Spread some of the gochujang butter over the cookie dough, then cut through it and swirl so it marbles rather than mixes in.
- Level the surface again and chill for at least 30 minutes until properly cold.
- Preheat the oven to 170C, then line the base of an ice cream scoop with the remaining gochujang butter and scoop out the dough.
- Arrange the cookies on a tray with space between them and bake for 13 to 15 minutes.
- Press the cookies down while still hot so they flatten out and turn chewier.
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