早餐•2021年6月9日

White chocolate pistachio cookie

Cake flour 100g
AP flour 90g
Almond powder 10g (can substituted by 10g AP flour, and if so, add butter up to 112g in total)
Baking powder 4g
Corn starch 3g
Salt 2g
Butter 100g melted
Brown sugar 40g
Granulated white sugar 20g
Egg yolk 2
Egg white 2/3 (adjustable)
White chocolate 100g
Pistachio 40g

Fridged for 40min before shaping;
Shape to a ball and press to about 1 inch if not thinner (don't press it too tight)
(Or use ice cream scoop to shape the ball without any press to make it fluffy - can try shaping it before putting it into fridge maybe)
180-200 degree longer time will make it crispier and drier while 220-230 degree shorter time makes it more like scone/soft cookie (better for dark chocolate lava cookie to make the lava)#早餐•2021年6月9日#

2021-06-09