Chocolate Chip Sandwich Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Chip Sandwich Cookies. For this recipe I started with my favorite Chocolate Chip Cookie recipe which makes a cookie that is sweet and buttery with wonderfully crisp edges. For the filling I made the Vanilla Cream Filling that I use to fill my Whoopie Pies.
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Rum Raisins Sandwich Cookies Recipe: Hokkaido dessert with Italian buttercream & Pâté sucrée.(ASMR)
Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.
It’s time for cookies!
These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.
In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
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Rum Raisin Butter Sand Recipe
☞ baking mold: 2 square cookie cutter, can make 20-22 cookies
Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g
✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g
✎ For Rum Raisin
rum 40g
raisins 70g
✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2 square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.
☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.
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#RumRaisinButterSand
#cookies
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10 Different Fillings From 1 Cream Cheese Icing Recipe!
I got more recipes for you! In this video, I will show you how to take 1 icing recipe and turn it into 10 different filling flavors for your cakes. When I fill cakes, I don't make entire batches of certain flavors, I will use this base recipe and then add certain ingredients to it. The possibilities are endless!
Get my FREE Birthday Cake Design Blueprint here:
TOOLS I USED (some items are not exactly what I used, but a good substitute):
SWEETEX SHORTENING -
COFFEE SCOOP -
MEASURING CUP -
WILTON CLEAR VANILLA - (this is a small bottle)
LARGE FOOD PROCESSOR -
SMALL FOOD PROCESSOR -
PEPPERMINT EXTRACT - (this is a small bottle)
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VIDEOS I REFERENCED:
11 FILLINGS FROM 1 RECIPE -
SHORTENING COMPARISONS -
COOKIES AND CREAM FILLING -
PEANUT BUTTER FILLING -
MINT CHOCOLATE CHIP FILLING -
CHOCOLATE FILLING -
COOKIE DOUGH FILLING -
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Karolyn
#CreamCheeseFrosting #ButtercreamRecipe #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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0:00 Intro
1:09 Vanilla
4:59 Cookies & Cream
6:51 Nutella
7:47 Peanut Butter
8:43 Mint Chocolate Chip
10:36 Chocolate
12:47 Chocolate Choc Chip
13:18 Choc Peanut Butter Chip
14:05 Choc Reese's
15:06 Chocolate Mint Cookie
16:06 Final Thoughts
Cream Cheese Cookies
These delicious, fluffy cream cheese cookies MELT in your mouth and have the most delightful flavor; perfectly sweet with a nice tang from the cream cheese and a hint of vanilla.
Recipe:
These cookies are SO good! I've actually been making them quite a bit and leavning them on friend's doorsteps as little cookie care packages. They're a must make recipe.
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Macaron Filling- Martha Stewart
French sandwich cookies, known as macarons, need a great filling to set them apart. Here’s a recipe we know that you’ll be able to make easily for filling these delicate cookies.
Get the recipe:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Hokkaido Marusei Rum Raisin Butter Cream Sandwich Cookies (Famous Souvenir Sweets Recipe)
YES! Cup measurements are available for this recipe.
Rokkatei's Marusei Butter Sand (Sandwich Cookies) filled with rum raisin butter cream is the famous souvenir from Hokkaido that everyone loves!
Crisp cookies, smooth mellow rich butter cream, and juicy rum raisins are incredible match. Very addictive sweets.
You can make them at home very easily. Homemade ones are the best ;)
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How to Make Rum Raisin Butter Cream Sandwich Cookies (Famous Hokkaido Sweets)
Difficulty: Easy
Time: 2hrs
Number of servings: 8 sandwich cookies
Ingredients:
((Rum Raisins))
40g (1/4cup) raisins
1 tbsp. rum
((Cookies))
50g (4tbsp.) unsalted butter
35g (4tbsp.) powdered sugar (confectioner's sugar)
1 egg yolk
90g (10 tbsp.) cake flour
20g (3 tbsp.) almond flour (almond powder)
1/2 tsp. baking powder
a pinch of salt
((Butter Cream))
1 egg white
2 tsp. granulated sugar
70g (5 tbsp.) unsalted butter
2 tsp. granulated sugar
40g (3 tbsp.) white chocolate
vanilla extract *if you like
1 tsp. rum *if you like
Directions:
((Rum Raisins))
1. Toss raisins with rum and leave overnight.
((Cookies))
1. Cream the butter in a bowl. Add powdered sugar and egg yolk in order, mix well.
2. Sift in cake flour, almond powder, baking powder, and salt. Cut through with a spatula to mix and form it into one. Using a plastic wrap, spread out the batter into a 20cm(8inch) X 26cm(10inch) rectangular sheet. Put in the fridge to set for 30 minutes.
3. Trim off the edges. Cut into 3cm(1.2inch) X 6cm(2.4inch) rectangle pieces.
4. Place them on a baking sheet lined with parchment paper. Bake in an oven at 180C (350F) for 12~15 minutes.
5. Place them on a wire rack to cool completely.
((Butter Cream))
1. In a bowl, place egg white and granulated sugar, beat with an electric mixer until stiff glossy peaks form.
2. In a different bowl, mix butter and granulated sugar until white and creamy.
3. Melt white chocolate over hot water. Add into the butter mixture little by little.
4. Then add the fluffy egg white (meringue) little by little.
5. If you like, you can flavor with vanilla extract and rum.
6. Put the butter cream and rum raisins in between the cookies to finish.
YES! You can make them a day (night) before. Keep them in the fridge for 2~3 days. The cream will set nicely, cold, smooth, and delicious! Of course eating them as soon as you can is flavorful and better.
レシピ(日本語)
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