| Okay, this one is really more on the arts side of culinary arts, since the recipe isn't much as the design. This recipe calls for a template for what you want your cookies to look like. Shape them however you want, before and after they are done. Items preferred Template of some sort cut out with a razor or something that you can cut with accurately... For a template surface, either some flat plastic or cardboard thick enough (make sure it's a clean piece of cardboard) or if you have any silicone baking pads you may not need anymore... those are kinda pricy so if you're looking for something of the like make sure it's cheap and clean. These cookies are as thin as probably 10 sheets of paper, so a cookie cutter isn't reccommended. Electric mixer with paddle attatchment (like a KitchenAid or something. Those mixers that come with a bowl, either with a tilting head or a lifting bowl.) Hand mixers should work though. Or if you want to work out your arm, do it by hand. Parchment Paper or Silpat (silpats are silicone baking pads that lay flat. They can withstand oven heat and are can handle food that tend to stick easily.  Tiny cookies. Popular amongst Tsundere types. ("W-what!? I-it's not like I learned this for you!") Tuille Cookies 4 oz unsalted butter 4 oz AP flour 4 oz powdered sugar 1/2 cup egg whites 1 tsp vanilla extract 2 tsp cocoa powder* (optional) Cream butter, flour, and sugar using a paddle attatchment (low speed). Slowly add egg whites and vanilla until incorporated. *if you'd like chocolate outlining for details to your shape, take 1/6 of the batter and mix in 2 tsp of cocoa powder until smooth. Set aside in a small piping bag or ziplock bag with a pastry tip attached. Lay your template on your baking surface. Spread a little bit of batter evenly in the template using a brush, and using something with a flat surface (spatula, benchscraper, bowlscraper, etc...) to take off excess batter. Do 5 at a time (they bake fast). Carefully lift your template so you don't mess up the shape of your cookies. *add any finishing details with the chocolate mix Bake for around 6-7 minutes, until the edges brown. Remove quickly and carefully bend the circle with a straw or. As they cool, they will harden (fast) so make sure you get to bend them all. Repeat until all batter is used up. You'll end up with quite a bit of bite-sized goodness. Other notes You can pipe the batter through a line pastry tip of your choice, bake, and dip in melted chocolate after it hardens. Or even more, before it hardens wrap it around a greased glass tube or plastic chopsticks (use a spray like Pam or food releaser to grease) then dip after it hardens. Oh look: Custom made Pocky! (Melt some chocolate in a double boiler. Don't burn it or else it will stink, not to mention the time consuming cleaning.) This was one of the recipes learned in a Healthy Baking class I took last year. You know, the whole egg whites instead of using whole eggs. If you're not careful with eggs, just get a carton of egg whites from a supermarket. Make sure it's not that flavored stuff though. This one I consider a little more advanced in the art department, so try to keep a steady hand. |
RamenSoup43Sep 14, 2011 4:08 PM
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