Blackout Chocolate Chips Cookies Rangup Sangat скачать в хорошем качестве

Blackout Chocolate Chips Cookies Rangup Sangat

Salah satu drop cookies yang ramai peminatnya, blackout chocolate chips cookies yang menggunakan empat jenis coklat untuk membuatnya. Bukan sahaja rupanya yang hitam menawan, tetapi rasanya juga sangat sedap, dengan coklat callebaut dan coklat susu, ditambah dengan rasa badam cincang yang lemak. Untuk rasa lebih sedap, doh biskut perlu direhatkan semalaman dalam peti sejuk agar rasanya mesra. Selamat mencuba! Jumlah Biskut : Anggaran 300 keping BAHAN-BAHAN : 250 gm mentega bergaram (lembut dan masih dingin) | 1 cawan dan 2 sudu besar 240 gm gula perang lembut | 1 dan 1/3 cawan 50 gm gula kastor/ gula pasir kisar halus | 1/4 cawan 125 ml minyak jagung | 1/2 cawan 1 biji telur gred A 1 sudu teh esen vanilla 25 gm serbuk koko | 4 sudu besar 40 gm serbuk koko hitam | 1/3 cawan 60 gm tepung jagung | 1/2 cawan 5 gm baking soda | 1 sudu teh 280 gm tepung gandum | 2 dan 1/4 cawan (updated 17/3/2025, 2.54 PM) 180 gm callebaut dark callets | 1 cawan (cincang kasar) 100 gm coklat compound susu beryl's | 3/4 cawan (cincang kasar) 90 gm badam cincang (bakar sebentar) | 2/3 cawan Maldon sea salt flakes secukupnya SUHU MEMBAKAR : 165℃, 20-24 minit, api atas bawah, kipas matikan. Panaskan ketuhar 15 minit. =============================================================================== [english] One of the most popular drop cookies, blackout chocolate chips cookies, uses four types of chocolate to make them. Not only does it look black, it also tastes delicious, with Callebaut chocolate and milk chocolate, plus a rich chopped almond flavor. For a better taste, the cookie dough needs to rest overnight in the refrigerator so that it tastes good. Enjoy! Number of Cookies: Approx. 300 pieces INGREDIENTS: 250 gm salted butter (soft and still cold) | 1 cup and 2 tablespoons 240 gm soft brown sugar | 1 and 1/3 cups 50 gm caster sugar/finely ground granulated sugar | 1/4 cup 125 ml corn oil | 1/2 cup 1 grade A egg 1 teaspoon vanilla essence 25 gm cocoa powder | 4 tablespoons 40 gm dark cocoa powder | 1/3 cup 60 gm corn flour | 1/2 cup 5 gm baking soda | 1 teaspoon 280 gm all purpose flour | 2 and 1/4 cups (updated 17/3/2025, 2.54 PM) 180 gm callebaut dark callets | 1 cup (coarsely chopped) 100 gm beryl's compound milk chocolate | 3/4 cup (coarsely chopped) 90 gm chopped almonds (briefly toasted) | 2/3 cup Maldon sea salt flakes as needed BAKING TEMPERATURE : 165℃, 20-24 minutes, top and bottom heat, fan off. Preheat oven for 15 minutes. =========================================================================== My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ (My New Website :https://thebutterybites.wixsite.com/t...) Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Song : Pray (   • Pray  ) Artist : Anno Domini Beats Song : Dancing Star (   • Aakash Gandhi - Dancing Star  ) Artist : Aakash Gandhi #biskutraya #kuekeringlebaran #buttoncookies #cookies #chocolatechipscookies