ASSALAMUALAIKUM..
Akhirnya setelah masuk hari ke 17 Ramadhan baru lah datang mood nak mengukis. Banyak sungguh halangan nak mengukis ni disebabkan mood yg merudum. Kebetulan semalamkan cuti Hari Nuzul Quran, jadi K.Nor amik kesempatan tu utk buat kukis bersama2 dgn dua org pembantu setia.. hehe Alhamdulillah.. lepas solat Zuhur baru start kerja mengadun dan seterusnya siap hampir waktu berbuka. K.Nor buat 1 adunan biskut yg panjang amat namanya spt kat bawah ni, kita panggil PHVCS dah la ya.. 2 adunan Biskut Coklat Chips serta 1 1/2 adunan Cornflakes Chocolate. Kesemua kukis ni adalah utk diposkan ke Jordan, utk anakanda tersayang yg tak balik beraya kali ni. Insyaallah, ni kali terakhir dia beraya di perantauan dan ni lah kali terakhir K.Nor perlu buat kukis dan poskan kepadanya. Insyaallah tahun depan (dlm bulan Mei) Along akan tamat pengajiannya dan pulang ke tanahair.. amin...
Tentang PHVCS yg K.Nor buat ni, resipinya dari rumah Rima yg anggun lagi jelita itu dan baru2 ni Ika pun ada buat gak. Sedapkan Ika, anak2 K.Nor pun suka dgn rasanya tu. Utk makluman K.Nor guna acuan sawa (yg tekan2 tu) utk membentuk kukis ni, dah try guna piping bag dgn nozle yg sesuai tp punya lah sakit tangan nak memicit tu, last2 terpaksa guna acuan sawa jer.. tak cun sgt la hasil kukis ni.. boleh la..... hehee
Mintak izin ya Rima, K.Nor nak panjangkan resipi tu kat sini pulak utk rujukan di lain waktu.. Tq :)
PIERRE HERMES VIENNESE CHOCOLATE SABLES
source : Rima
source : Ika & K.Nor
Ingredients
260g All purpose flour
1g Fleur De Sel ~ k.nor guna garam halus biasa
30g Dutch processed cocoa powder - i used Valrhona
250g Butter
100g Powder sugar, sifted
3 tbsp Egg white
Method:
1. Preheat oven to 180C.
2. Whisk together, flour and cocoa powder and set aside.
3. In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
4. Add in powder sugar and fleur de sel to butter and continue to whisk until light and creamy.
5. Whisk in egg white until it is well combined with butter cream.
6. Add in (2) and mix until well combined.
7. Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies.
8. Bake cookies at 180C for 10-12 mins - no more. The cookies will be delicate - transfer carefully into cookie jar after cooled.
Ingredients
260g All purpose flour
1g Fleur De Sel ~ k.nor guna garam halus biasa
30g Dutch processed cocoa powder - i used Valrhona
250g Butter
100g Powder sugar, sifted
3 tbsp Egg white
Method:
1. Preheat oven to 180C.
2. Whisk together, flour and cocoa powder and set aside.
3. In a mixing bowl, whisk butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft.
4. Add in powder sugar and fleur de sel to butter and continue to whisk until light and creamy.
5. Whisk in egg white until it is well combined with butter cream.
6. Add in (2) and mix until well combined.
7. Spoon dough into a piping bag fitted with a star tip. Pipe dough into W shaped cookies.
8. Bake cookies at 180C for 10-12 mins - no more. The cookies will be delicate - transfer carefully into cookie jar after cooled.
Not for sale & Not for orders.. Just for export only hehehehe
