Manis pedes gurih! GOCHUJANG COOKIES!
Cookie
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.
Mode Masak
Cookie
Gochujang Caramel Cookies
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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