Vanilla Mini Doughnuts

 

Screen Shot 2015-03-28 at 12.00.41 AM

I finally caved and bought a mini doughnut pan and along with the madeline pan that I bought a few weeks ago, it was probably one of the best decisions that I made this year.  I had only ever made fried doughnuts, so I used my Barefoot Contessa Foolproof cookbook for some help.  She had a delicious recipe for cinnamon baked doughnuts. I didn’t feel like putting cinnamon or nutmeg in the batter though and ended up tweaking it a bit.  Additionally, instead of dunking the doughnuts in cinnamon sugar, I made some pretty pastel doughnut glazes and covered some in sprinkles.  They were absolutely delicious and adorable, which also made them very dangerous because they’re small and you think nothing of popping 5 or 10 into your mouth…

Screen Shot 2015-03-27 at 11.58.40 PM

This recipe will make about 50 doughnuts, so feel free to cut it in half or so to make less or double it to make more.

Let’s get started!

この前ミニドーナッツの肩を買いました。ドーナッツは揚げるととても美味しと思いますが、焼いても美味しいよ!このミニドーナッツはとても可愛くて、はまってしまいました。ミニドーナッツを使ったことが無かったので、私の大好きな料理人Ina Gartenって言うチェフのレシピを使ってみました。Ina Gartenは、アメリカのFood NetworkのチャンネルのBarefoot Contessaと言うテレビ番組のチェフです。彼女の料理本をお姉さんから貰ったので、彼女の焼きドーナッツのレシピを使いました。でも、砂糖の量があまりにも多っかたので、少し控え目にしました。ドーナッツは自分で作ったアイシングとキャンディチップでデコレーションしました。

Screen Shot 2015-03-27 at 11.59.38 PM

Ingredients:

-2 cups AP flour

-3/4 cup granulated sugar

-2 tsp baking powder

-1/2 tsp kosher salt

-1 egg

-1 1/4 cup milk

-2 tbsp melted unsalted butter

-2 tsp vanilla extract

Doughnut glaze

-3 tbsp milk

-1/2 cup powdered sugar

-Food coloring

-Sprinkles

-Chocolate ganache

材料:

-294 g  強力粉

-39 g グラニュー糖

-2 g ベーキングパウダー

-1 g 塩

-1 卵

-300 ml 牛乳

-18 g 無塩バター

-6 g バニラエッセンス

アイシング

-27 g 牛乳

-40 g 粉砂糖

−キャンディチップ

-フードカラーリング

Directions:

  1. Mix together the flour, baking powder, sugar, and salt.
  2. Mix together the milk, melted butter and egg until combined.  Pour that over the dry ingredients, add the vanilla and mix until combined.
  3. Spray the mini doughnut pan with non-stick spray and spoon the batter into the pans until they’re about three quarters full.
  4. Bake at 350ºF for 6-8 minutes or until a toothpick comes out clean.
  5. Transfer the doughnuts onto a wire rack to cool and repeat steps 3 and 4 until all the batter is gone (this batter made about 4 to 5 trays of the mini doughnuts).
  6. For the glaze, mix together the powdered sugar and milk until you reach your desired consistency. Add more milk to thin the icing and more powdered sugar to thicken. Icing glaze that’s too thin will simply soak into the doughnut or drip off.  I found that the best consistency is a slightly thick icing glaze that’s will hold a swirl for a few seconds when you draw a pattern into the icing with a fork or a chopstick. To add color, simply tip the tip of a toothpick into some food coloring and mix in the color a bit at a time to create the desired shade.
  7. Dip the doughnuts into the icing glaze and place on a wire rack to allow the icing to set.  You can also add sprinkles if you so desire.

作り方:

    1. 溶かしたバター、牛乳、バニラと卵をよくかき混ぜます。
  1. ボウルに強力粉、砂糖、塩とベーキングパウダーをよく混ぜます。ボウルに牛乳を加え、またよく混ぜます。
  2. ミニドーナッツの肩にドーナッツがくっつかないよう肩にバターを塗り(または、スプレーする)。ドーナッツの生地を型にれます。ドーナッツの肩に入れすぎないように注意。
  3. オーブンを170ºC予熱で温め、ドーナッツを6分から7分焼きます。竹串で刺して生地が付いてこなければ完成。
  4. 牛乳と粉砂糖をよく混ぜアイシングを作ります。ゆるすぎたら粉砂糖を加え、固すぎたら牛乳を加えます。ドーナッツのアイシングは、ゆるすぎたらドーナッツにしみ込むので注意。色素をフードカラーリングを使いながら色をつけます。パステルな色を作る場合、爪楊枝に少しフードカラーリングをつけて、よくアイシングに混ぜます。
  5. 出来上がったドーナッツにアイシングをつけて、仕上げにキャンディチップをふりかけます。

I know I’ll definitely be making more doughnuts soon!

Hugs and puppies!

Mimi

 

 

Choux Cream (Cream Puffs)

Screen Shot 2015-03-26 at 11.51.14 PM

Choux Cream or cream puffs are incredibly popular in Japan.  One of the most popular brands for choux cream is Beard Papas with their slogan “Pipin’ hot cream puffs’. The chain was established in 1999 and currently has 250 stores in Japan and 300 stores world wide.  Growing up, I used to eat Beard Papas frequently for dessert.  It was so delicious. The light and airy pastry choux is filled with a whipped custard (custard lightened with whipped cream) in various flavors.  My favorite was always the cookie cream puff and of course the plain vanilla cream puff.  Fun fact, the Beard Papa character cameo’d in Disney’s Wreck -it-Ralph as the security guard for Sugar Rush’s kart factory. Anyway, I loved and still love choux cream and so I finally decided to give it a try for a potluck dinner I had with my coworkers.  The recipe I used was Dominique Ansel’s The Secret Recipes. They were delicious and even though I made extras, they were all gone within the hour. Some coworkers joked about fighting for the last few cream puffs.

Also I managed to make swan shaped chouxs this past weekend, so I really had to post this!

Screen Shot 2015-03-26 at 11.58.09 PM

I used a basic choux pastry dough and made multiple fillings (green tea, vanilla and chocolate) and they were absolutely delicious.  I did not lighten the custard with whipped cream, but that’s definitely something I’ll try when I make these cream puffs again.

So let’s get started!

シュウクリームって言うと、私はいつもビアードパパのシュウクリームを思い出します。よく小さい頃、家の近くの駅にビアードパパの店舗があって、よくお父さんとお買い物の後シュウクリームを買って帰りました。私はいつも普通のシュウクリームかクッキーシュウを選んで食べました。今は、その店舗は無くなっていますが、そのシュウクリームは忘れません。ニューヨークのマンハッタンにも店舗があると聞きましたが、まだ行った事がありません。ビアードパパは今でもとても人気見たいですね!2012年のDISNEY映画シュガーラッシュにビアードパパのキャラが出でいます。

今回、バニラクリーム、チョコクリームと抹茶クリームをシュウクリームに入れていろんな味のシュウクリームを作りました。シュウは普通のシュウ生地を作りました。

Ingredients:

-8 tbsp (1 stick) of unsalted butter

-70 grams of milk (1/3 cup)

-70 grams water (1/3 cup)

-3 grams granulated sugar (1 tsp)

-2 grams kosher salt (1 tsp)

-98 grams AP flour (about 2/3 cup)

-3 eggs

Custard

-3 egg yolks

-1/3 cup granulated sugar

-1/4 cup cornstarch

-1 tsp vanilla paste

-1 cup milk

材料

-75 g of 無塩バター

-70 g 牛乳

-70 g 水

-3 g グラニュー糖

-2 g 塩

-98 g 強力粉

-3 卵

Custard

-3 卵黄

-100 g グラニュー糖

-50 g コーンスターチ

-小さじ 1 バニラ エッセンス

-200 g 牛乳

Directions:

  1. Combine the butter, water, milk, sugar and salt in a medium pot and bring to a boil.
  2. Once all the butter is melted, add in the flour and mix until combined.  Once the dough forms, continue mixing until a thin film forms on the bottom of the pot.
  3. Remove the pot from the heat and mix in the eggs one at a time. The batter will loosen up after each addition.
  4. Preheat the oven to 375 ºF.
  5. Fit a piping bag with a piping tip, I used Ateco 808 size 8 tip which is about 5/8 inch, and scoop all your choux pastry into the piping bag.  If you want to make swans, reserve about 1/4 to 1/2 cup of the choux pastry and scoop it into a piping bag fitted with a 3 or 4 piping tip.
  6. Line a rimmed baking sheet with parchment paper and pipe dots of chouxs dough about 1 1/2 inches wide. To make the swan necks, use the reserved choux pastry to pipe curved swan necks.
  7. Bake for 20 minutes or until the choux are puffed and golden brown. For the necks, bake them for about 10 minutes or until they are nice and golden.
  8. While the choux are baking, make the custard. Mix together the egg yolks, half the sugar and the cornstarch until the batter lightens. Heat the milk and the rest of the sugar until the mixture is steaming and the sugar has dissolved. Whisking constantly, stir in 1/4 cup of the hot milk mixture into the egg mixture. Once it’s combined, pour the egg mixture into the hot milk mixture and whisk constantly until the custard forms. Remove the custard from the heat and mix in the vanilla paste.
    1. For chocolate custard, pour the hot custard over 1/2 cup of chocolate chips and let it sit for a minute. Stir until combined.
    2. For green tea flavored custard, stir in 2 teaspoons of matcha powder into the warm custard.
  9. Spoon the custard into a piping bag fitted with a #4 piping tip. Insert the piping tip into the baked chouxs and pipe the custard into the choux. The choux will feel heavy afterwards. The first couple of times the custard may seep out of the chouxs, so pay attention to the weight of the choux.
  10. For swans, simply slice the choux in half horizontally and taking the top half, slice that in half. Pipe of spoon the custard into the bottom half of the choux, perch a swan neck in the center and flank the neck with the two halfs of the top choux.

作り方

  1. バター、牛乳、水、グラニュー糖と塩をお鍋に入れ、中火で温めます。
  2. バターとグラニュー糖が溶けたら強力粉を一度に加えてよくかき混ぜます。シュウの生地が出来たらあと1分から2分ぐらい混ぜます。混ぜた後、火を消し、卵を一つずつ加えてよく混ぜる。生地が暑すぎるると卵が焼けちゃうので注意。
  3. 絞り袋に生地を入れ4cm位の大きさに間隔をあけて絞り出す。指先に水をつけ生地の上を軽く押さえて平らにする。白鳥のシュウクリームを作る場合、生地を少し残して、また小さな穴を絞り袋に開け、白鳥の首を絞り出す。
  4. シュウを175ºC(コンベック)で20分焼きます。シュウがきつね色になれば出来上がりです。白鳥の首は10分ぐらい焼きます。
  5. シュウが焼いている間、カスタードを作ります。卵黄にコーンスターチとグラニュー糖の半分を加えてよくかき混ぜる。牛乳と残りのグラニュー糖をお鍋で温めます。温めた牛乳の4分の1を卵黄に加えながらよくかき混ぜる。よく混ざったら、卵黄をお鍋に入れて混ぜながらカスタード状になるまで弱火で焼きます。
    1. チョコカスタードを作る場合、温かいカスタードを刻んだチョコと混ぜます。
    2. 抹茶カスタードを作る場合、抹茶を小さじ2をカスタードに混ぜます。
  6. カスタードをシュウに入れて出来上がり。白鳥を作る場合、シュウを横線に半分に切り、てっぺんをまた半分に切ります (羽の部分になります)。下のシュウにカスタードをいれ、白鳥の首を真ん中に立てます。首の横にまた半分に切ったシュウをのぜます。

And that’s how you do it :) Of course, feel free to dust powdered sugar on top!

食べる前に粉砂糖をかけるとキレイに仕上がるよ!

Hugs and puppies!

Mimi

Birds Nest Treats!

Screen Shot 2015-03-25 at 6.02.02 PM

 

Easter is coming up!

Make these super easy, super cute birds nest treats.  It takes only 3 ingredients (broken pretzels, chocolate, and cadbury mini eggs) and it takes no more than 30 minutes to assemble.  Confession: I made them while watching Unbreakable Kimmy. That’s how easy they are! To keep them cute and uniform, I used a round circle cookie cutter to keep the pretzels from sliding around everywhere.

春っぽいおやつを作りました。この可愛い小鳥の巣みたいなおやつはとても簡単です。チョコを溶かし、割れたプレッツェルを加えて混ぜます。チョコプレッツェルをワックスペーパーに乗せて、卵見たいなキャンデーやチョコを乗せる。レシピは、英語だけど下のリンクをクリックするとNYU Spoonと言う大学生様の料理サイトにあります。ニューヨーク大学に通ってた時私は、このサイトでよくブログを書いていました!

Head over to NYU Spoon for the complete recipe here!

Earl Grey Madelines

Screen Shot 2015-03-10 at 8.52.11 AM

I’ve been on a madeline baking kick lately, and I decided to try and make Earl Grey infused madelines because let’s be honest, madelines and tea are like cookies and milk to me.  I love dipping my madelines in hot tea, so I thought why not add the tea in the madelines so that I can enjoy the flavors together? These came out so beautifully. I absolutely loved how fragrant and delicious they were. Honestly, I think purchasing a madeline pan was one of my best decisions ever! Now to figure out if I want a mini doughnut pan…

But first madelines!

またマドレーヌを作って見ました。今日は、アールグレイを入れてみました。お茶の風味とマドレーヌの味がとっても美味しくてたまりません。マトレーヌの型を買ってすごく嬉しいです。もっと早く買えば良かったかも(笑)

今度はドーナッツの型を買おうかな。。。

Ingredients:

-4 tbsp unsalted butter

-1/4 cup granulated sugar

-1/2 tbsp brown sugar

-1 tsp honey

-2 bags of Earl Grey Tea

-pinch of salt

-1/2 cup AP flour

-1 egg

-1/4 tsp baking powder

材料:

-無塩バター (57g)

-グラニュー糖(50g)

-三温糖(8g)

-はちみつ(8g)

-アールグレイ紅茶 (5g)

-塩(1g)

-強力粉(60g)

-卵(75g)

-ベーキングパウダー(2g)

Directions:

  1. Microwave the butter, brown sugar and honey in a microwaveable bowl until the sugar is completely dissolved (about 30 to 50 seconds). Finely pulse the Earl Grey tea in a spice blender and add to the warm butter mixture.
  2. Combine the granulated sugar, flour, salt and baking powder in a large bowl. Add the egg and mix to combine. Whisk in the butter mixture. The batter will be very smooth.
  3. Cover the batter with plastic wrap and refrigerate for an hour or overnight.
  4. Preheat the oven to 375 ºF and spray a madeline pan with non-stick spray or coat with melted butter.
  5. Spoon the batter into the madeline cavities so it fills it about three-quarters of the way.
  6. Bake the madelines for 5 minutes or until they are lightly golden brown. For regular sized madelines, bake for 10 to 15 minutes.
  7. Unmold the madelines by gently tapping the edges of the pan on your work surface and tilt the pan so that the madelines slide out.

作り方:

  1. 電子レンジで、はちみつ、バターと三温糖を溶かします。紅茶をブレンダーで細かく粉にし、バターに加えます。
  2. ボウルに小麦粉、グラニュー糖、塩とベーキングパウダーをかき混ぜます。卵を加え、よく混ぜる。溶かしたバターとははちみつを加えてよく混ぜます。マトレーヌの生地を冷蔵庫の中て一時間から一晩中ひやす。
  3. オーブンを175ºC予熱で温めます。
  4. マトレーヌが肩につかないよう、肩に溶かしたバターを塗ります。
  5. マトレーヌの生地をマトレーヌの肩にいれ、5分焼きます。大きめのマドレーヌを焼く時、10分から15分焼きます。

Hugs and puppies!

Mimi

March 11: Pray for Japan

11025988_10155264655090587_1572054674673652002_n

This day marks the anniversary of the Tsunami/Earthquake that ravaged Japan.

If you have the time, please go to Yahoo Japan and search 3.11. It only takes about a second. They are currently donating ten yen for every “3.11” search. It’s not a lot, but I think that every little bit helps.

While I personally did not experience this event, I was able to volunteer and take care of the children who were deeply affected through ASIJ’s Summer Day Camp program. The program offered multiple children from the disaster struck areas to come to Tokyo and participate in Summer Day Camp for free. Despite everything they went through, they were positive, energetic children who barely showed their pain and impressed me with their resilience. Despite losing their homes and in some cases, friends and family, they still filled my day with laughter, smiles and happiness.

1798642_10155263427720587_22318950449531865_n

I had the wonderful opportunity to volunteer to take care of two wonderful girls from Ishinomaki for two weeks. I will never forget how one of the girls I hosted wanted me to stay with her until she fell asleep because she still had nightmares and I’m glad that my presence was able to ease her fears. I don’t think I will ever forget how much of an impact they made and how much they made me realize that even though we may feel like we lost everything, we can get through anything if we try and if we have the support of people who care. The two weeks that I had with these two girls from Ishinomaki were eye opening, a little trying, extremely rewarding and all together wonderfully fun. I hope that despite everything they were going through, I was able to make them forget the bad things about the tsunami for a while and remember and enjoy the good memories we had together at Summer Day Camp, baseball games and Disneyland.

Hugs and puppies,

Mimi

Madelines

Screen Shot 2015-03-08 at 12.54.54 AM

Madelines are really good.  It’s a cross between a cookie and a cake, where the crisp crust gives away to soft cake. The taste is custard like and so delicious.  There’s just something about the madelines that are absolutely delicious.  I find them actually quite dangerous as I love dipping them in my cup of tea and snacking on them as I work/read books/watch movies and before you know it I’ve eaten 5 or 6 madelines. Madelines are also nostalgic for me, not in the sense of Proust and his madeline and the theory of involuntary taste, but because of a book my mom used to read to me.  It was a Japanese book called わかったさんのマドレーヌ (Wakatta san’s  Madelines). Wakatta san works in a dry cleaning shop and she is called Wakatta because she’s always saying wakatta wakatta (I know, I know). She has numerous fun fantasy adventures and the one I love is where she gets abducted by pirates and is made to teach them how to make madelines. When I was making these madelines, I remembered the story and the colorful illustrations and how much I loved having my mom read Japanese books to me. Madelines are actually pretty simple to make and delicious straight out of the oven. As you bite down, the madeline exudes a small puff of steam and the taste of custard bathes your mouth.

So let’s get started!

私は、小さい頃からマドレーヌが大好きでした。マトレーヌって言うと、わかったさんのマドレーヌと言う本を思い出します。よく小さい頃、わかったさんのお菓子シリースをお母さんと読んでいました。わかったさんは、またしても奇妙キテレツな世界に飛込んでしまいます。乱暴な海賊たちに振りまわされながらも、マドレーヌ姫の目的をつきとめます。マトレーヌは、外がサックっと中身はしっとりしたケーキ。とてもたまらない味です。私は、お茶にちょっと浸いながら食べるのが大好きです!

Ingredients:

-4 tbsp unsalted butter

-1/4 cup granulated sugar

-1/2 tbsp brown sugar

-1 tsp honey

-pinch of salt

-1/2 cup AP flour

-1 egg

-1/4 tsp baking powder

材料:

-無塩バター (57g)

-グラニュー糖(50g)

-三温糖(8g)

-はちみつ(8g)

-塩(1g)

-小麦粉(60g)

-卵(75g)

-ベーキングパウダー(2g)

Directions:

  1. Microwave the butter, brown sugar and honey in a microwaveable bowl until the sugar is completely dissolved (about 30 to 50 seconds)
  2. Combine the granulated sugar, flour, salt and baking powder in a large bowl. Add the egg and mix to combine. Whisk in the butter mixture. The batter will be very smooth.
  3. Cover the batter with plastic wrap and refrigerate for an hour or overnight.
  4. Preheat the oven to 375 ºF and spray a madeline pan with non-stick spray or coat with melted butter.
  5. Spoon the batter into the madeline cavities so it fills it about three-quarters of the way.
  6. Bake the madelines for 5 minutes or until they are lightly golden brown. For regular sized madelines, bake for 10 to 15 minutes.
  7. Unmold the madelines by gently tapping the edges of the pan on your work surface and tilt the pan so that the madelines slide out.

作り方:

  1. 電子レンジで、はちみつ、バターと三温糖を溶かします。
  2. ボウルに小麦粉、グラニュー糖、塩とベーキングパウダーをかき混ぜます。卵を加え、よく混ぜる。溶かしたバターとははちみつを加えてよく混ぜます。マトレーヌの生地を冷蔵庫の中て一時間から一晩中ひやす。
  3. オーブンを175ºC予熱で温めます。
  4. マトレーヌが肩につかないよう、肩に溶かしたバターを塗ります。
  5. マトレーヌの生地をマトレーヌの肩にいれ、5分焼きます。大きめのマドレーヌを焼く時、10分から15分焼きます。

Screen Shot 2015-03-08 at 12.54.42 AM

I will be playing around with the madeline batter sometime soon (thinking earl grey infused or chocolate), so please stay tuned for those recipes!

Hugs and puppies!

Mimi

Chocolate Chip Cookie Shots

Hi everyone!

Screen Shot 2015-03-01 at 1.11.19 PM

It’s been quite a while and I apologize.  I’ve been super busy at work as well as trying to get rid of the last symptoms of my cold.  If you follow me on instagram, you know that I’ve been puttering around in my kitchen and baking cookie shots. I made these cookie shots a few times already and each time they came out beautifully. The cookie shots are easily made in pop over tins as well as a cookie shot mold.  Both times, the cookies came out very well. The key is to use some aluminum foil to prevent the dough from rising as it bakes.  I found that creating a cylindrical shaped with aluminum foil and placing it in the cookie during the backing and then pressing the cookie dough back down using a shot glass or the foil really helps the cookie shot maintain the cavity shape.  I also lined the cups with tempered chocolate so that I could take multiple shots of milk (or rum or kahlua or bailey’s if you’re over 21).   The recipe is pretty simple, I used a Dominque Ansel recipe, but tweaked it a bit.  I personally liked using a pop over tin since the cookie shot was a little wider, but the cookie mold did allow for a taller cookie cup (it was definitely not a shot).

So let’s get started!

最近仕事で物凄くい忙しくてブログを書く事ができませんでした。でも、今日はとても楽しいレシピがあります。インスタグラムで私のことをフォローしていたらクッキーショットの写真を見てると思います。クッキーショットは、ニューヨークで有名のDominqiue Anselと言うパテシエが発明したお菓子です。チョコチップクッキーをコップ型に焼き、牛乳をクッキーのコップに入れて楽しむお菓子です。

Ingredients:

-12 tbps unsalted butter (roughly 182 grams)

-3/4 cup granulated sugar (126 grams)

-2 eggs

-1 tsp salt

-1 tsp baking soda

-1 tsp vanilla extract or paste

-2 cups AP flour

-1 cup dark chocolate (or chocolate of your choice)

Chocolate lining:

-1 cup chocolate chips

材用:

-無塩バター (182 g)

-グラニュー糖(162 g)

-卵 (72 g)

-塩 (5 g)

– バニラ (5g)

-ベーキングソーダ (4 g)

-小麦粉 (315 g)

– チョコチップ (100 g + 100g)

Directions:

  1. Cream the butter and sugar until light and fluffy
  2. Once the batter is pale yellow and fluffy, add in the vanilla and mix to combine.  Add in the eggs one at a time and mix until smooth.
  3. Add the flour, baking soda and baking powder and mix until just combined.
  4. Chop the chocolate into small pieces. You want fragments of chocolate, so that the chocolate chunks don’t break up the batter.
  5. Fold the chocolate into the dough and refrigerate for an hour to rest.
  6. Preheat the oven to 350 ºF
  7. Spray your cookie molds with non-stick spray or rub the molds with butter to ensure that the dough doesn’t stick.
  8. Gently press the cookie dough into the mold.  I like to create a small flat circle for the bottom and then using equal sized balls of dough, gently press the dough along the sides. Neaten the edges with a decorating spatula. Place a ball or cylinder of aluminum foil to ensure that the dough doesn’t rise and bake for 15 minutes.  I like to take the pan out about halfway through the baking to push the foil back down (use oven mitts).
  9. Once the cookie molds are out of the oven, let them cool for a few minutes before inverting the cookie out of the mold.  For pop over molds of multiple cookie shots, simply place a cutting board on top of the pan and then flip. gently tap the bottoms of the mold to release the dough.  For singular cookie shot molds, I recommend letting the cookie chill in the mold (the freezer works if you’re impatient) and then gently pulling the cookie out.
  10. Let the cookies cool on a wire rack.
  11. Meanwhile, temper the rest of the chocolate by using a double boiler of a microwave.
  12. Brush the chocolate along the sides of the cooke shot with a silicone brush, spoon or finger. Let the chocolate set.
  13. Pour in your drink of choice and enjoy!

作り方:

  1. バターと砂糖をボウルに入れよくかき混ぜて、クリーム状にする。
  2. バニラを加え、よく混ぜる。卵を一つずつ加えまたかき混ぜる。
  3. 塩、ベーキングソーダと小麦粉を加えて、混ぜ合わせます。チョコ(100グラム)をよく刻んで、混ぜ合わせます。
  4. クッキーの生地を冷蔵庫で一時間冷やす。
  5. オーブンを170ºC予熱で温めます。
  6. クッキーの型(またはカップケーキのカップを使う)にクッキーの生地がくっつかないようバターを塗り(または、スプレーする)。クッキーの生地を型にいれます。コップ型に焼けるように、アルミフォイルを丸めて、生地の真ん中に入れる。オーブンで15分焼きます。
  7. クッキーが焼けたら、冷蔵庫でクッキーを冷やします。冷やしてる間、残りのチョコを溶かします。
  8. 冷やしたクッキーカップに溶かしたチョコを塗ります。チョコが固まった後クッキーに牛乳を入れて、牛乳を飲みながらクッキーを食べます。

Screen Shot 2015-03-08 at 12.41.39 AM

You can probably definitely make a snickerdoodle cookie cup or regular shortbread. Just make sure to omit the baking powder so that the dough doesn’t rise excessively.  The key is to have a good mold and to make sure you insert something in the cookie cup while it bakes so it retains its shape.

このクッキーカップは、色んな好きなクッキーの生地が使えるよ!ただ、ちゃんとコップ型に出来上がる用にアルミフォイルなど入れて焼かないとね。

Hugs and puppies!

Mimi