TIPS BAKING Sea Salt Callebaut Cookies Step by Step

Tahun lepas saya pernah kongsikan resepi biskut raya best seller saya ni, Sea Salt Callebaut cookies yang mewah rasa coklat Callebaut, dengan rasa lemak masin dan sedikit rangup rasa Maldon Sea Salt. Walaupun cara membuatnya mudah, disebabkan coklat Callebaut ini mudah sangat cair pada suhu bilik, kali ini saya akan kongsikan tips penting untuk menghasilkan biskut sea salt callebaut yang cantik, dengan coklat yang tidak meresap ke dalam doh dan tidak leper. Resepinya sama seperti resepi biskut sea salt calleabaut yang saya pernah kongsikan ya.
Selamat mencuba!
Jumlah Biskut : Anggaran 280 keping
❤️BAHAN-BAHAN :
250 gm mentega bergaram (lembut) | 1 cawan
140 gm gula kastor/ gula pasir kisar halus | 1/2 cawan & 3.5 sudu besar (sukat gula sebelum kisar)
180 gm gula perang | 3/4 cawan padat & 2.5 sudu besar (kisar halus)
60 ml minyak jagung | 1/4 cawan
2 biji telur gred A
2 sudu teh esen vanilla
120 gm tepung jagung | 1 cawan & 1 sudu besar
4 gm baking soda | 1 sudu teh
400 gm tepung gandum | 3 cawan & 3 sudu besar
30 gm serbuk badam | 1/4 cawan
360 gm coklat gelap Callebaut | 1 & 3/4 & 1/8 cawan (cincang kasar)
🍀Hiasan :
Coklat gelap Callebaut
Maldon Sea Salt Flakes
SUHU MEMBAKAR : 170℃ | 338℉ selama 20-22 minit pada rak tengah/kedua bawah, api atas bawah. Panaskan ketuhar 10 minit.
📢NOTA:
1. Jangan cincang halus coklat callets kerana coklat mudah cair dan meresap ke dalam doh. Hasilnya, warna doh akan jadi makin gelap.
2. Cadangan penyimpanan biskut : Simpan dalam bekas kedap udara, dan letak di tempat yang sejuk, gelap dan kering (suhu kurang dari 27℃) kerana coklat cepat cair pada suhu panas.
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Sea Salt Callebaut cookies is my best selling cookies each year. These cookies are seriously addicting, made with premium Callebaut dark chocolate callets and sprinkled with Maldon sea salt flakes. I have uploaded the tutorial last year, in this tutorial, I'm going to share important tips on how to successfully bake these cookies without cookies getting flat and chocolate melted and absorbed by the dough. Please note that I'm still using the same recipe as in my previous tutorial.
Happy baking!
Yield : About 280 pcs
❤️INGREDIENTS :
250 gm soft salted butter | 1 cup
140 gm caster sugar | 1/2 cup & 3.5 tbsp
180 gm brown sugar | 3/4 cup (packed) & 2.5 tbsp
60 ml corn oil | 1/4 cup
2 large eggs
2 tsp vanilla essence
120 gm cornstarch | 1 cup & 1 tbsp
4 gm baking soda | 1 tsp
400 gm all purpose flour | 3 cups & 3 tbsp
30 gm ground almond | 1/4 cup
360 gm Callebaut's dark chocolate callets | 1 & 3/4 & 1/8 cups (coarsely chopped)
🍀Deco :
Callebaut's dark chocolate callets
Maldon sea salt flakes
BAKING TEMPERATURE : 170℃ | 338 ℉ for 20-22 minutes at middle/middle bottom rack, top & bottom heat mode. Oven preheated for 10 minutes.
📢NOTES:
1. The chocolate is easy to melt. I would suggest not to chop it too finely to avoid it from absorbed by the dough which resulting in darker cookie dough color.
2. Cookies storage suggestion : Store in air tight container and keep it in the dark, cool and dry area (preferably under temperature below 27℃) as the chocolate is easily melted.
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