"Fried Chicken Kitchen" Baking Artifact - Ice Cream Scoop to Make Big Cookies 🍪
# 下厨秘密武器 # Today, the kitchen artifact I want for Amway is a spoon, an ice cream scoop for scooping ice cream balls.
Although it looks ordinary (maybe it is a bit expensive to sell a spoon for nearly ten dollars), but for a person who likes baking, the function of this ice cream spoon is more than that!
But to be fair, this kind of spoon is easier to use than ordinary spoons, and the ice cream will not stick to it.
What I like the most is that it is much better for scooping out cookie dough than the baked finished product that is separated and rounded by hand.
Bake it and it will turn into a big cookie!
Although the original recipe is to write all-purpose flour, my personal suggestion is that low-gluten flour is better.
Be careful to mix well here, otherwise, there will be a piece of cookie with no ingredients, and one piece will become too many chocolate beans
# 炸鸡厨房 #
# 亚米厨房 #
# 亚米真的6 #
# 炸鸡安利 #
Although it looks ordinary (maybe it is a bit expensive to sell a spoon for nearly ten dollars), but for a person who likes baking, the function of this ice cream spoon is more than that!
What I like the most is that it is much better for scooping out cookie dough than the baked finished product that is separated and rounded by hand.
Because there is a problem with hand-rolling the dough, the dough is too tight, and it is not easy to control the amount of each dough, so it needs to be weighed.
The cookies dug out with an ice cream scoop are not only the same size, but the baked cookies look and taste good.
Bake it and it will turn into a big cookie!
*In addition to this spoon of Amway, I also have a wave of my favorite cookie recipe: The Ultimate Chocolate Big Cookie (from Miss Gas in the Lower Kitchen – Ariel)
I've tried this recipe countless times, and every time it works great. The butter does not need to be softened at room temperature nor to be whipped, just heat it directly in the pot, add brown sugar and white sugar, add eggs and stir to emulsify, which is especially magical and convenient.
(You can go to the kitchen to search for the specific recipe, because I read that, so I am embarrassed to post it as a tutorial 🤣
After the cookie dough is made, the ingredients in it are actually very free. For example, the proportion of chocolate beans can be combined at will. I prefer to use dark chocolate 60%, white chocolate 20%, reeses peanut butter chocolate beans 20%, or add some nuts and dried fruit It will also be more fragrant. Highly recommend the walnuts!
Isn't it beautiful after it's baked! Trust me, after you try it, you will find that it is the best cookie you have ever eaten.
The dough that can’t be eaten can be baked at one time without rushing, or it can be rolled into balls and frozen (don’t refrigerate it will become very dry). Next time you eat it, take it out directly without defrosting the oven and bake it at 180 degrees for about 15 minutes. La!
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「炸雞廚房」烘焙神器之做大曲奇🍪的雪糕勺
# 下厨秘密武器 # 今天我要安利的廚房神器就是一個勺子，一個用來挖雪糕球的雪糕勺。
雖然它看著普通（可能還感覺一個勺子要賣將近十塊錢有點貴），但是對一個喜歡烘焙的人，這個雪糕勺的功能可就不止這樣啦！
不過講道理，單純作為挖雪糕的，這種勺就比普通勺子好用，雪糕不會粘在上面。
我最喜歡的就是用它來挖cookie的麵糰比用手分開搓圓的烤完的成品好很多。
烤著烤著就會變成大大的一塊曲奇啦！
雖然原方子是寫中筋麵粉就可以但個人建議還是低筋麵粉比較好。
這裡注意一定要拌均勻喔不然的話之後會一塊曲奇沒有料，一塊就變成太多巧克力豆了
# 炸鸡厨房 #
# 亚米厨房 #
# 亚米真的6 #
# 炸鸡安利 #
雖然它看著普通（可能還感覺一個勺子要賣將近十塊錢有點貴），但是對一個喜歡烘焙的人，這個雪糕勺的功能可就不止這樣啦！
我最喜歡的就是用它來挖cookie的麵糰比用手分開搓圓的烤完的成品好很多。
因為用手搓圓會有一個問題就是把麵糰捏的太緊，而且也不好控制每個麵糰的份量，需要稱量。
用雪糕勺挖出來的曲奇不但個頭一樣大，而且烤出來的曲奇賣相和口感都很好。
烤著烤著就會變成大大的一塊曲奇啦！
*除了安利這個勺子，也順便安利一波我最愛的曲奇方子：終極巧克力大cookie(來自下廚房天然氣小姐–Ariel）
這個方子擼了無數次了，每次都特別成功。黃油既不需要室溫軟化也不需要打發，就直接拿鍋子加熱之後加入紅糖和白糖，再加雞蛋攪拌乳化，特別神奇又方便。
（具體方子大家可以去下廚房搜搜看，因為我是看那個的所以也不好意思當教程發🤣
做好曲奇麵糰之後裡面的配料其實很自由，比如巧克力豆比例都可以隨意搭配，我比較喜歡用黑巧克力60%，白巧克力20%，reeses 花生醬巧克力豆20%，或者加些堅果和果乾也會更香。強烈推薦核桃仁！
烤完是不是還算美美噠！相信我，你嘗試過之後也會覺得是吃過的曲奇裡面味道最好吃的。
吃不完的麵糰可以不著急一次烤，可以搓成球分裝冷凍起來（千萬別冷藏會變很乾），下次吃的時候直接拿出來，不用解凍烤箱180度烤15分鐘左右就好啦！
爱吃冰粉的BZ
April 18, 2019
where to buy the spoon
勺子在哪买哒
secret💋
April 15, 2019
Will try again thanks for sharing
回头试试谢谢分享