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커피 베이스 쿠키는 원두 가루랑 트라블리를 넣고 반죽해서

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적당히 숙성한 뒤,

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007fba5a1e6882d5441702ef201469653e83843b12b21250ec7a816a2b2ec6b593067e3ee9755b9397516cd8a32d57968413e

모양을 잡고 굳힌 다음 오븐이 예열되는 동안 잘라서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007faa7f2b48d7a5b157027f3014bbe01a6c01c617cc0b9c583b846fde70f152ba85f35d2f4cc5837ff26a3bf91c6fa0b724d

팬닝하고

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굽굽.

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발로나 이보아르 베이스에 밤 페이스트와 헤이즐넛 프랄린, 트라블리를 넣은 가나슈로 쿠키 테두리를 두르고,

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가운데엔 캐러멜 크림을 짜넣고서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007aba5a5b68a2b514c702983023c110ef84c7d90e525390d5a63fe78b111bac038d7e102c53a9a6b75f7f265d6c769963265

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위아래 짝 맞춰 샌드하면 끝.

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레몬 베이스 쿠키는 레몬즙과 제스트를 넣고서 반죽해서 숙성한 뒤,

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마찬가지로 모양을 잡아 굳혀서 오븐이 예열되는 동안 자르고

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007a8a5a0b0de7f52457026fc0d3c7678f03b6424fe55afae58764ebee522fa33ecc4f2be0bf749bac67587e96d1fde29d2b4

팬닝해서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007fda1a8e1dc7b574d7026f60547350e28a67595f31f2927262a758fa8be6f28f8bd8bd5cb4cc294f67be15416e4184d6c8e

굽굽.

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발로나 이보아르 베이스에 생크림과 레몬즙, 바닐라를 넣은 가나슈를 적당히 짜올려서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72d93936eb7d18637c87d9ff9cb09466e0a500009f2585c5007fba7a4b18e7a5347702a87744870c1b69797d419a6b15270948426381f42fe4b1634d16c2c95b431209cde81bf2502e22c

샌드하면 끝.

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쿠키 자체는 둘 다 가볍게 바스라지는 식감으로 구웠고, 가나슈를 샌드하다보니 너무 달게 느껴지지 않게 쿠키에는 단 맛 보다는 고소한 버터맛을 더 강조했어ㅎㅎ.

- dc official App



-금귤 티 케이크

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전에 만들어 두고는 써먹지를 못하고 있던 금귤 조림을 이용해서 케이크를 구웠어ㅎㅎ.

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박력분과 아몬드 가루, 베이킹 파우더는 체쳐두고

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금귤은 씨를 발라내어 잘게 잘라 손질해뒀어.

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버터를 크림화하고 바닐라 익스트랙을 적당히, 그리고 가루류를 더해서 잘 섞고서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72e93916cb7d1f5b1a6a632bc34ba3ed49094c0baf2d027758d86487c788dcd8d6b26222f8efd0eab17a94e8063e75c1378f84e3e1fdddf89e8acd64c23622946225eeaf0168d9b2c41062152

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손질해뒀던 금귤도 넣고 골고루 섞섞..

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72e93916cb7d1f5b1a6a632bc34ba3ed49094c0baf2d027758d86482776d8ccdf6b26712f8cfc06b7e6798186e3e10cdadfe77f98f534d386b8711eb36143c2857ff6f34051bf2bd599e419f1

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유산지 깐 팬에 팬닝해서 윗면을 정리한 다음

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굽굽.

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케이크가 식기 전에 구멍을 뽕뽕 뚫어서 금귤 조림에 있던 시럽과 레몬즙, 우유를 섞은 걸 전체적으로 뿌려서 흡수시켰어.

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4*4등분으로 자르면 끝.

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금귤이 군데 군데 박혀있어서 향긋하고 상큼해ㅎㅎ.

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef82fa11d028318df6ae160d01f5efcea72e93916cb7d1f5b1a6a632bc34ba3ed49094c0baf2d027758d8648772bd994da3821242f8bfdf5c53a779cc987a5b3e4c0711a2c72b7fdf70aef5ad9b495982cd0a4e42c0b664d25aceef87d

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일하기 전에 쉐이킹 한 커피랑 같이 냠냠..

- dc official App


-호밀 초콜릿 스콘

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef85fa11d02831dc7f5dc338ba31e98e3bdf94c40efdb695bbe6090770bb833864f9e4422cd2fc227515fb38a1c2451db84cb9771a9e27fd1922172992deab5e26f63a2a513d70878045be603b76f6bed2d8f739b9164c4d522659

호밀가루랑 박력분을 섞어서 준비한 다음,

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베이킹 파우더를 넣고 골고루 휘저어두고

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차가운 버터를 작은 크기로 깍둑썰어 섞어둔 가루류에 넣고 손가락 끝으로 으개어가며 밀가루를 코팅시켰어.
그리고 바로 냉장보관!

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef85fa11d02831dc7f5dc338ba31e98e3bdf94c40efdb695bbe6090770bb833864f9e4422cd2fc227515a933a2994149e819b972679d276119070d80e0bae6d5b325d1da9dbfd750027e6d3e42e6b3ff6452b4a1195908ef5ac451

프로마쥬 블랑을 적당량 덜어서

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설탕과 소금, 바닐라 익스트랙, 코코아가루를 넣어 잘 섞은 뒤,

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef85fa11d02831dc7f5dc338ba31e98e3bdf94c40efdb695bbe6090770bb833864f9e4422cd2fc227515f03fabc81346ef16b9736a9c25a0122733902a1a51128152ccdd0b34a55af15b13537b65e20f4fa6082fc600bef651260c

냉장고에서 밀가루-버터 혼합물을 꺼내서

viewimage.php?id=3eaad523f1c1&no=24b0d769e1d32ca73cef85fa11d02831dc7f5dc338ba31e98e3bdf94c40efdb695bbe6090770bb833864f9e4422cd2fc227515ff6aa6c91549ef4db9771d9d53f770cf90f004f14015cce00ed4f078bedfb16da6635073e1fad69c597dbd3358b26f1c9d

슬렁슬렁 덩어리가 지도록 잘라가며 섞었어.

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한덩이로 가볍게 뭉친 뒤 칼로 반을 나눠서

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자른 절반을

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위에 쌓아올리는 식으로 겹쳐서 꾹 눌러가며 완전히 반죽.

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다시 냉장고에서 30분 이상 휴지하고

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오븐을 예열하는 동안 차가운 반죽을 적당한 크기로 잘라서 팬닝한 뒤,

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굽굽.

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호밀이 많이 들어가서 속이 겹겹이 파삭한 느낌보다는 촉촉한 편이야ㅎㅎ. 표면은 가볍게 바스라지는 식감이라 식었을 때 버터 발라서 먹으면 더 맛있을 것 같아ㅋㅋ!

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