Chef for the second baking , we still need to preheat the oven? Also should we put both the baking rods on ? In that case there is no need to turn the cookies upside down right? For a crisp cookie the time should be the same ? Txs
Thanks! I havent tried making this recipe with atta. But my advice would be to start with a 50% substitution. Replace half the maida first. If you are happy with the taste then try the next batch with 100% atta. Since gluten development is not important here, texturewise atta will not make a huge difference but taste will be quite different.
Hai mam..can we use vanhouten choclate for this?and also can u pls tell me substitute for amul fresh cream pls..i want to make it tmrw fr my child..tnku
Hey, you can try using vanhouten chocolate for this. the taste will definitely be better with that. The reason I have used compound here is because , we have to store these biscuits at room temperature not in fridge.you must know how easily real chocolate melts at room temp ? I dont know whether couverture chocolate will be stable or become too melty, but u can definitely give it a try, and if its succesful then definitely let me know 😊. you can use any other brands fresh cream if its available to you.
@@ChefHasti sure..i will make it wth curvature nd compound..and will dfntly give the feedback..one more thng..can i use milk or whipping cream instead of fresh cream..?will that really make any diffrnce?
Please try the following suggestions 1. Try with morde dark compound and hersheys/cadbury cocoapowder only. Morde is dark in colour and these 2 cocoa powders are light so the colour contrast is more. 2. If your chocolate has mixed with flour then try this - chill the flat chocolate balls for 2 hours and dough for 20 mins. Quickly roll the cookies and bake them without chilling after rolling. So bake the cookies when the chocolate centre is very hard but outside dough is soft. ( This is main reason for ur problem, when the chocolate centre is not hard and cold, it fuses with the cookie dough and doesnt remain liquid) 3.reduce 5gms cream in ganache recipe.
Oh wow, what an interesting technique of making cookies! These look so good with the brown color and the melted chocolate center 🤤🤤🤤
Thank you. They were perfect. My kids loved them
Very nicely explained 👍👍
Thanks!!
👌👌👍👍
Nice. Chocobakes cookies recipe also expecting mam.
Thank you it's very tasty
Chef for the second baking , we still need to preheat the oven? Also should we put both the baking rods on ? In that case there is no need to turn the cookies upside down right? For a crisp cookie the time should be the same ? Txs
yes both rods on and turn them upside down
Wow...another amazing recipe...Just one question...can we substitute maida with atta...if yes then is it the same quantity?
Thanks! I havent tried making this recipe with atta. But my advice would be to start with a 50% substitution. Replace half the maida first. If you are happy with the taste then try the next batch with 100% atta.
Since gluten development is not important here, texturewise atta will not make a huge difference but taste will be quite different.
@@ChefHasti thanks a ton
@@pritichopra4546 please share your feedback with me when you try my recipes!!
@@ChefHasti sure....will try this weekend
@@pritichopra4546 wake up, it’s weekend already
Do we have to preheat the oven at the same temperatures
Can I use salted Amul butter?
Can you please share the recipe of masala biscuits that we get in bakeries
Sure, I will try to . Meanwhile, I have a bakery style suji rusk recipe already uploaded on my channel you can check that out.
Can oil be used instead of ghee or butter?
Can we make it without milk powder
Hey mam ! How can I bake these cookies in microwave.?
Can we use condensed milk instead of milk powder
Milk powder is better.
Which mode u r baking?
both rods on, fan also on
Hii maam...one question..can u plz tell which milk powder to be used? everyday milk powder will be ok or something else?
I have used nestle everyday milk powder
@@ChefHasti ok chef..Thanks a lot :) :) :)
Yuois
Hai mam..can we use vanhouten choclate for this?and also can u pls tell me substitute for amul fresh cream pls..i want to make it tmrw fr my child..tnku
Hey, you can try using vanhouten chocolate for this. the taste will definitely be better with that.
The reason I have used compound here is because , we have to store these biscuits at room temperature not in fridge.you must know how easily real chocolate melts at room temp ?
I dont know whether couverture chocolate will be stable or become too melty, but u can definitely give it a try, and if its succesful then definitely let me know 😊.
you can use any other brands fresh cream if its available to you.
@@ChefHasti sure..i will make it wth curvature nd compound..and will dfntly give the feedback..one more thng..can i use milk or whipping cream instead of fresh cream..?will that really make any diffrnce?
@@Athiiiiiiii whipping cream is ok to use. Milk will make the ganache too runny. You will need to reduce the quantity of milk, if u go ahead with itm
@@ChefHasti ok..tnku so much fr rplying
How long can we store them?
Hi
Yesterday I tried these cookies
My cookies didn't ooze out but from centre its not that liquidy as yours .
What would be reason
Hi, which chocolate and cream did you use?
Also can you share the photo of your cookies with me? So that I can help u better.
@@ChefHasti vanhoutten chocolate & amul fresh cream
@@ChefHasti how to share pictures in this chat?
@@madhusmitasahoo9166 you will need to share them with me on instagram or facebook or email.
Before baking should be refrigerate again
Yes. For 15-20 mins.
We can even cook these without oven...
today I tried it bt it didn't come out well it came out jst regular biscuit texture and center is nt liquid
Please try the following suggestions
1. Try with morde dark compound and hersheys/cadbury cocoapowder only. Morde is dark in colour and these 2 cocoa powders are light so the colour contrast is more.
2. If your chocolate has mixed with flour then try this - chill the flat chocolate balls for 2 hours and dough for 20 mins. Quickly roll the cookies and bake them without chilling after rolling. So bake the cookies when the chocolate centre is very hard but outside dough is soft. ( This is main reason for ur problem, when the chocolate centre is not hard and cold, it fuses with the cookie dough and doesnt remain liquid)
3.reduce 5gms cream in ganache recipe.