Kok (sponge cookies)

Name: Kok (sponge cookies)｜aястасияさんの料理レシピ
Ingredients: 60g Batter for cookies Self rising flour; 30g Corn flour; 2 Eggs separated; 1 2tbs Vanilla extract; 50g Superfine sugar; 1 1 2tbs Pastry cream All purpose flour; 1tbs Corn flour; 50g Superfine sugar; 1 Egg yolk; 220ml Milk; 1tbs Unsalted butter diced; 1 2tsp Vanilla extract; 120g Chocolate frosting Chocolate; 80ml Double cream 45

レシピ

材料・調味料 (7 人分)

Batter for cookies:Self-rising flour: 60g

Corn flour: 30g

Eggs, separated: 2

Vanilla extract: 1/2tbs

Superfine sugar: 50g

Pastry cream: All-purpose flour: 1 1/2tbs

Corn flour: 1tbs

Superfine sugar: 50g

Egg yolk: 1

Milk: 220ml

Unsalted butter, diced: 1tbs

Vanilla extract: 1/2tsp

Chocolate frosting: Chocolate: 120g

Double cream(45%): 80ml

作り方

1: Batter for cookies:
Beat 3/4 sugar and egg yolks till thick and pale.

Whisk the egg whites in an electric mixer at high speed until soft peaks are formed.

Add 1/4 sugar and vanilla, still whisking until meringue forms stiff peaks.

Mix in half meringue in the egg yolk mixture, and carefully sift in flour and corn flour. Sift in the remaining meringue. Do not over mix.

2: Preheat the oven to 200C. Line the baking tray with waxed paper.

Spoon the mixture into a pastry (piping) bag fitted with a 1cm plain tip (nozzle) and pipe lines or rounds onto a cookie sheet leaving plenty of space in between to allow room for spreading.

Generously dust the tops with confectioner's sugar.

Bake for 12-15 minutes, or until lightly golden.

Let cool and remove them carefully from the paper.

3: Pastry cream:
Mix the flour, cornstarch and sugar in a heavy bottomed non stick pan.

Lightly beat the egg yolks with 2 tablespoons of the milk, pour into the pan and mix well.

In another pan, bring the remaining milk to a boil and pour it gradually onto the egg and flour mixture stirring vigorously. Stir the mixture over medium heat until it comes to a boil. Reduce the heat and continue to cook, stirring constantly for about 7minutes or until the cream is thick and smooth.

4: Remove from the heat and stir in the cubed vanilla and butter.

*if the cream is too stiff, gradually stir in a little milk until the desired consistency is reached. If the cream is too thin, add 1 tsp more corn flour dissolved into two tablespoons of milk and continue cooking until it has thickened. If the cream is lumpy, strain it through a fine sieve or process in a blender for 1 minutes.

Press a piece of plastic wrap onto a surface to prevent from forming a skin and cool.

5: Chocolate frosting:
In a heavy bottom sauce pan, pour the cream and bring to boil.
Break the chocolate and add to the cream to melt.
Cook for about 2 minutes.
Cool slightly.

6: Putting it all together:
Preheat the oven to 200C. Line a cookie sheet over the baking tray. Spoon the sponge cookie dough into a pastry bag fitted with a 1cm plain tip. Pipe 5cm rounds onto a prepared cookie sheet, spaced well apart. Sift a generous quantity of confectioner's sugar over each cookie and bake for about 10 minutes, or until lightly browned. Transfer to a wire rack and let cool. Sandwich pairs of cookies together with a thick layer of pastry cream and place on a serving dish. Spread the chocolate frosting over the tops. Store in the fridge till ready to use.