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  • 2016/01/31
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Kourabies by Stelios Parliaros🇬🇷

レシピ
材料・調味料 (7 人分)
Unsalted butter softened
300g
Almonds
120g
Baking powder
1/2tsp
Vanilla powder or Vanilla essence
1pinch or 1tsp
Powder sugar
110g and for dusting
Black rum or brandy
25g
All purpose flour
600g
作り方
1
Put almonds on a baking sheet and bake at 160C (in preheated oven) for eight minutes. Let them to cool well and crush into chunks or break by pressing them with a rolling pin between two baking sheets.
2
Beat in mixer with feather butter with the icing on high speed for about 20 minutes. ←important.
(The more you hit, the better is the dough. This is the secret of this biscuits.)
3
Then gradually add the flour, baking powder and vanilla and continue beating at lower speed for 10min. Finally add the almonds and rum.
4
Form round buns 3cm in diameter. And push with finger lightly on top. Put on a baking sheet and bake in a preheated oven at 170C for 20-30min, depending on the size.
5
Remove from the oven, leave to cool well and pour into a pan full of icing. Roll well and transfer them to a serving dish a shape of pyramid, sprinkling each layer with extra icing.
ポイント

As fluffier becomes the butter mixture, the more crispy will be the sugared buns. The heat setting of the butter with the sugar requires a lot of wallop. But only add the flour, should be hitting slowly, at low speed to avoid damaging the fluffy texture of the mixture. Bake kourabies at low temperature and not too much so rough for texture doesn't become hard and rough. It is essential to use icing when cold. Because warm first layer of sugar creates a thick cover, soft and thin layers is more pleasant in the mouth. We must always cover buns well because they absorb very easy the moisture. We can not to use almonds and open the dough sheet to cut in different shapes as stars, hearts, etc.

みんなの投稿 (1)
With Vera🇬🇷
もぐもぐ! (14)