Buttery shortbread cookies recipe

Introduction

Hello guys. Today, we’re gonna share with you on how to make buttery shortbread cookies.

We love buttery aroma and crispy stuff so we love cookies and tart so much. Do you remember the Cookie Dough Tart Crust Recipe we learnt before? That is a brilliant crispy tart crust with only three ingredients.

You might think that making buttery shortbread cookies is quite simple but we tried this recipe for many times. We hope we can share the best shortbread cookies recipe in here, you’ll end up with a crispy, rich and stunning buttery shortbread cookies.

Actually, there are many recipe for making shortbread cookies.  For example, some recipe may add in more liquids such as eggs, milk or cream. The ingredients of combination is totally different.

We want to simplify the recipe so we make it simple and easy to make. We just need a few ingredients and equipment for baking this buttery shortbread cookies at home.

 If you’re still with us, here are the recipe and instructions.

 

Buttery shortbread cookies recipe

Ingredients:

Unsalted butter    120g (Cut into small chunks, room temperature)

Icing sugar            55g (optional)

Sea salt                  2g

Cake flour            60g (Sifted)

Bread flour          60g (Sifted)

Corn starch          55g (Sifted)

 

Instructions

Firstly, we gather all of the ingredients and set aside.
Buttery shortbread cookies recipe

Then, we turn on the electric mixer with medium speed to beat the butter until it’s smooth and pale.
Buttery shortbread cookies recipe

 

Moreover, we pour in icing sugar, keep mixing until blended and creamy.
Buttery shortbread cookies recipe

After all, we add in all the dry ingredients to the butter mixture. We use our hands to mix it until we form a nice and smooth cookie dough.
Buttery shortbread cookies recipe
Smooth and not too sticky
*If it is too wet, try to dust a little bit cake flour into the dough. *

Furthermore, we use the rolling pin to squash the shortbread cookie dough to our ideal thickness. Then we cover the dough with parchment paper and put it in refrigerator until semi-hard.
Buttery shortbread cookies recipe

Next, we use the “star” mold to cut the dough. We bake it in 180 degrees C (350 degrees F) for about 15 minutes until it’s golden brown.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe

Finally, we remove the buttery shortbread cookies from the oven. We transfer to a cooling rack then let them completely chill before serving.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe
Golden brown! 

Buttery shortbread cookies recipe
DADA! Look at that! Can you see the bottom of the fresh buttery shortbread cookies? It’s really crispy, flavorful and stunning!

Thanks for watching and feel free to comment below. See you next time!

 

If you’re interested in making Healthy blueberry jam,
please click Healthy blueberry jam recipe .
Healthy blueberry jam recipe

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5 Tips for pan-fry steak

Hi guys, today we’re going to share some tips for pan-fry perfect steak at home.

We love steak very much so we have got few tips on how to make a  rare steak.

For cooking steak, you can also use sous-vide machine, we think that will be a better way for cooking steak but today we just share how to pan- frying it first.

Today we will use filet mignon for demonstration. You can also use ribeye or sirloin, it’s up to you.

There are 5 tips that you should pay attention when cooking steak:

1. The quality of steak

First, the final dish will be delicious if you chose the good quality meat. You can feel the juices from the steak and they will explode in your mouth!

Filet mignon (325g, 3cm thick)

2. Room temperature

Next, when we bought the steak, please take them out from fridge and let them warm at room temperature for about 30 minutes. This action can makes the steak cooked evenly from the center.

After that, you can seasoning the steak, the seasoning are optional. We used Okinawa’s salt for seasoning, you can also use black pepper, garlic powder or herbs.

3. High heat

Furthermore, preheat your pan and add some olive oil(you can ask the store for taking some beef’s fat to replace olive oil), make sure that there have some white smoke comes from the pan. This can sealed the surface of steak and keep the juices inside, also gives the nice golden brown for steak.

White smoke

4. Don’t flip too much

Then, we know some people will flipping the steak many times when pan- frying but we thought if the steak have stay at room temperature for enough time, it may cooked evenly so no need to flip too much. For us, we will flip it for 2 to 4 times. Also we have tried that if flipping it too much, the steak will become dry and the texture have a bit chewy.

Pan-frying the first side

5.Resting

Lastly, when the steak have became your ideal wellness preference, you can take it out, let them rest for about 3 to 5 minutes before cutting. This action will make the juices of steak locked inside and gives better flavor and aroma.

Resting

It will be very easy when you follow our tips. So here is the recipe and instructions below:

Ingredients:

Filet mignon(3cm thick) 325g

Seasoning: (optional)

Salt 10g

Olive oil 10ml

Instructions:

Firstly, please let your steak stay at room temperature for 30 minutes before pan-fry.

Moreover, seasoning with salt and pepper(optional). We used Okinawa’s salt, it taste mild and the taste will not be too strong. Seasoning with both sides.

Salt from Okinawa

Afterwards, preheat you pan, make sure there have some white smoke coming out. Then add some olive oil or you can ask the store to take some beef’s fat to replace olive oil, that will be the traditional way but we forgot to do that haha. Put your steak to the hot pan, be carefully the oil will spread out.

Olive oil

Pan- frying

We love rare so we will cooked 2 minutes for each side, total 4 minutes. You can also adjust the time just depends how thick and what size to your steak. Remember do not flipped too much.

Nice and golden brown color

Next, when finished pan- frying, just take them out the let it rest for about 5 minutes. After 5 minutes you can cut the meat then you will see what happened inside!

DA DA! Tasty.

We hope you guys will enjoy this post and to try to do that, see you next time. Bye!

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5 Main ingredients for making Takoyaki(たこ焼き)

Hi guys, today we’re going to share how to make Takoyaki(たこ焼き) at home.

Takoyaki as known as octopus ball and it originated in Japan. There are so many recipes of Takoyaki. You can add any type of ingredients for the filling. For example, if you don’t like octopus, you can replace it by shrimps etc.

However, five basic ingredients for making takoyaki is essential. (Batter, octopus, green onions, tempura scraps and Beni shoga.)

Batter:
Normally, it’s the mixture of Dashi stock, eggs, salt, Japanese soy sauce, vegetable oil and all-purpose flour. Just simply mixed together then add in green onion or Beni shoga etc. Also you can purchase the takoyaki mix from Japanese stores if you don’t want to mix it by yourself.

Tako (Octopus):
You can purchase the sashimi grade octopus from stores or raw one, the raw octopus should be cooked before making takoyaki.

Green onion:
We think it is the key element in takoyaki because it can provide more flavour and the aroma is great. Also the green color make takoyaki looks more appetizing.

Tenkasu (Tempura scraps):
Tenkasu can gives more texture to takoyaki. You can taste a little bit crispy inside.

Beni shoga (Pickled red ginger):
Beni shoga can provide a little bit spicy and its special aroma. We don’t like the taste so we didn’t add.

Here is the following recipe:
*You can add whatever you want such as shrimp, kimchi, cheese, sausage or corn etc.*

*Ingredients: (45 pieces)
440g All purpose flour
150g Eggs
700ml Dashi stock
15g Japanese soy sauce
10g Salt
30g Neutral flavour oil (Vegetable oil)
30g Beni Shoga (Pickled red ginger)
30g Tenkasu (Tempura scraps)
50g Green onion
200g Tako (Octopus)

Toppings: (For garnish/ optional)
Takoyaki sauce (Tonkatsu sauce)
Japanese mayonnaise
Katsuobushi (Dried benito flakes)
Aonori (Dried green seaweed)

Instructions:

First of all, chopped green onion, Beni shoga, shrimp and octopus(optional) to ideal size.

After that, in a large bowl, mixed all-purpose flour and salt, then pour in dashi stock, mix well.

Then, add in Japanese soy sauce, beaten eggs and vegetable oil, mix well.

Afterwards, add in green onions, pickled red ginger, mix well, set aside. Rest the takoyaki batter for about 15 minutes.

Next, preheat your takoyaki pan to medium heat. Using a brush to smear oil evenly. Also remember to smear the edges of takoyaki pan.

Moreover, when you see there have a little bit smoke from the takoyaki pan, you can pour in the batter gently, pour about 3/4 full each hole.

When you see the ouside of batter have been fixed, add in 2 to 3 pieces of takoyaki or whatever you want, make sure every holes have enough filling.

After 2 minutes, When the half-ball shape became harder from the bottom, use skewer to break the connected batter from edges and stuffed it. Then turned each piece of takoyaki to 90 degree, this action can let the raw batter flow out.

In the meantime, pour some new batter to each hole. That will makes your takoyaki have a nice and perfect ball shape.

Keep flipping your takoyaki. Pay attention: do not overcook. When the takoyaki have a crispy crust and nice golden brown color, please take it out.

Finally, garnish it by takoyaki sauce, mayonnaise, dried seaweed powder or benito flakes. (optional)

We’re Takoyaki fans!😍 Stunning!

We hope you guys will enjoy this recipe and to try to do that, see you next time. Bye!

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New Cook King

Hello大家好,今天想來分享的食譜是章魚燒(たこ焼き。

章魚燒是大阪的著名小食,我們覺得也是一種能代表日本的美食。在網上隨手搜尋關鍵字,都可以找到很多章魚燒的食譜,可以說是五花百門。

但是,基礎章魚燒基本上只需要5種材料。

粉漿:
章魚燒粉漿由鏗魚湯,雞蛋,鹽,日本醬油,菜油及中筋麵粉混合而成。
坊間也有賣已經混合好的現成粉料,只需加入雞蛋,水及菜油皆可,通常大型超級市場都有售。

章魚:
可以購買刺身級的八爪魚直接使用,這次我們用了生的急凍八爪魚,所以必須烚熟後才用。

青葱:
除了粉漿和章魚外,我們可以說是最重要的材料。青葱的味道可以突出章魚燒整體的味道,翠綠色也能給予視覺上的效果。

天婦羅炸粉粒:
這可令章魚燒裡面有一點點香脆的感覺,帶油香。

紅薑:
紅薑在日式章魚燒中也是不可或缺的。但我們不太喜歡它的獨特味道,所以就沒加。加到粉漿裡會帶有微微辛辣的。

食譜如下:
*餡料可自己選擇,例如可改為蝦,香腸,泡菜,芝士和粟米等等。*

*材料:(45顆)
40g 中筋麵粉
150g 雞蛋
700ml 鏗魚湯
15g 日式醬油
10g 鹽
30g 菜油 (盡量選擇味道溫和的油如粟米油)
30g 紅薑
30g 天婦羅炸粉粒
50g 青葱
200g 八爪魚

裝飾:(按個人喜好)
章魚燒醬 (日式炸豬扒醬)
日式蛋黃醬
鏗魚片碎
紫菜碎

做法:

首先,將青葱,紅薑,蝦及八爪魚切成理想大小。 蝦及八爪魚需先用開水烚熟,然後攤涼。

之後製作粉漿:
在大碗內,將鹽和中筋麵粉混合,然後順序加入鏗魚湯,日式醬油,已打散的雞蛋及菜油,搞拌均勻。再者混入青葱粒和紅薑粒,搞拌均勻後放置15分鐘,備用。

燒熱章魚燒器,用掃掃上菜油防黏,用中度火力預熱。有微微白煙冒出後,倒入粉漿至4分3滿,之後加入章魚,天婦羅炸粉粒等材料。

兩分鐘後,可以見到邊緣和底部都已經凝固成半圓並可以移動,這時可以用鐵針或竹籤將章魚燒反至90度直立,每顆都做同樣動作。當將它反到90度,未熟的粉漿就會流出來,此時便需要補粉漿,填滿洞內但小心不要補太多,否則很難成完美圓形。

當章魚燒外圍都成形但四周都有些不平滑,就要不停用鐵針將其反轉及上色,變成金黃色並確保中心粉漿熟後就可以上碟,然後按喜好加上章魚燒醬,蛋黃醬,紫菜碎或鏗魚片碎作裝飾。

最後,可以開動囉!😍 熱騰騰,外脆內軟的章魚燒呀~ 受不了這好味道,自己動手做也心外面買到的健康衞生。大家也來試試做吧~ 謝謝你的收看,Bye!

※如果想了解更多食譜,請讚好貼子並留言及,跟蹤我們的博客,留意我們的最新近況吧!※
New Cook King