Скачать с ютуб BEST CHOCOLATE CHIP COOKIE RECIPE🍪❤️ | 超好味貴價少甜美式朱古力曲奇食譜🍪❤️ в хорошем качестве

BEST CHOCOLATE CHIP COOKIE RECIPE🍪❤️ | 超好味貴價少甜美式朱古力曲奇食譜🍪❤️

Craving for a cookie that is soft, thick, filled with gooey chocolate chunks but not too sweet? This is the perfect recipe for you! Please try it out and let me know how it goes in the comment box❤️ 平時啲美式曲奇餅又貴又太甜、唔好食，咁不如試下自己喺屋企整我呢個朱古力美式曲奇啦! 大家整完之後記住留言話俾我知你哋整成點❤️ Ingredients: 65g light soft brown sugar 35g white sugar 100g melted browned unsalted butter (melt 110-120g butter and measure out 100g, add water if under 100g) 155g plain flour 20g bread flour 5g corn starch 1 large egg + 1 egg yolk 1 tsp vanilla 3g baking soda 1.5g baking powder 2.6g salt 125g 70% dark chocolate chunks/ chopped chocolate bar/ buttons 材料: 65g 黃金砂糖 35g 白砂糖 120g 無鹽牛油 (煮完要剩下100g已攤凍嘅brown butter，唔夠加水至100g) 155g 中筋麵粉 20g 高筋麵粉 5g 粟粉 1隻雞蛋(大)+1隻蛋黃 1茶匙 雲尼拿香油 3g 蘇打粉 1.5g 泡打粉 2.6g 幼鹽 125g 免調溫70%黑朱古力鈕/朱古力粒 Chill dough at least 1 hour, better 24-48 hours. 雪最少1個鐘，最好過夜或雪48個鐘 Bake at 180C for 6 minutes, bang pan 3 times, bake for 2 more minutes, bang pan 3 times, bake for 2 more minutes, bang pan 3 times, lower the oven to 160C and bake for 2-3 more minutes. 180度焗爐焗6分鐘，敲打3下，焗2分鐘；再敲打3下，再焗2分鐘；最後一次敲打3次，將爐溫下降至160度焗2-3分鐘。