할로윈베이킹🎃👻 유령스모어쿠키 호박마들렌 할로윈데이 Halloween Day

#할로윈데이#할로윈베이킹#할로윈데이베이킹#할로윈쿠키#할로윈마들렌#halloween#halloweenbaking


안녕하세요 밍스베이킹입니다
오랜만에 찾아온 베이킹 영상이에요!!
곧 할로윈데이가 다가와 유령스모어쿠키와 호박마들렌을 만들었어요 🎃👻
만드는 방법은 영상을 통해 확인해주세요!



📌재료 도구 및 참고
•같은 오븐이라도 온도 차이가 있으니 온도나 시간을 조절해주세요
•오븐 : 라쿠진 미니오븐
•마시멜로 : 록키

ㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡㅡ

[Instagram] 밍스베이킹   / mings.baking  

*레시피 사용시 링크와 출처를 꼭 남겨주세요.
(레시피 글로 풀어서 올리지 말아주세요)‼️
*영상의 재업로드 및 2차 편집을 금지합니다.
*구독과 좋아요 댓글은 많은 도움이 됩니다.



📌재료
[유령스모어쿠키 6개] 55g
달걀 1개 50g
중력분 110g
흑설탕 50g
흰설탕 20g
버터 80g
베이킹파우더 2g
코코아파우더 15g
다크초콜릿 30g
바닐라익스트랙 2g
마시멜로우 6개
데코 코팅용초콜릿 20g

[호박마들렌 6개]
달걀 1개 50g
버터 50g
박력분 50g
설탕 50g
꿀 5g
베이킹파우더 2g
코팅용 화이트 초콜릿 80g + 주황색 색소 또는 황치즈파우더
데코 코팅용 초콜릿 20g


📌 Material
[6 ghost Smore cookies] 55g
Egg 50g
Gravity flour 110g
Dark brown sugar 50g
White sugar 20g
Butter 80g
Baking Powder 2g
Cocoa powder 15g
Dark chocolate 30g
vanilla extract 2g
6 pieces of marshmallows
Decoration Coating Chocolate 20 g

[6 pumpkin madeleines]
Egg 50g
Butter 50g
Cake flour 50g
Sugar 50g
Honey 5g
80g White Chocolate for Coating + Orange Pigment or Yellow Cheese Powder
Chocolate for coating


How to create 📌
[Ghost Smore Cookie]
1. Cream butter at room temperature for 1 hour.
2. Add sugar and whip for less than 1 minute.
3. Whip the eggs and vanilla extract 3 times at room temperature for 1 hour.
4. Sift the gravity powder, baking powder, and cocoa powder and mix as if cutting.
5. When there is no powder, add dark chocolate and lump it together.
6. Cover it with plastic wrap and store it in the refrigerator for 1 hour.
7. Make a circle of 55g each and pan it.
8. Preheat to 180 degrees for 10 minutes and bake at 170 degrees for 13 minutes.
9.Press it slightly with a spoon, cool it down, and decorate it with a ghost marshmallow.

[Pumpkin madeleine]
1. Put butter on a mold and sprinkle strong flour and store it in the refrigerator.
2. Beat the eggs at room temperature, add sugar and honey and mix.
3. Sift in the flour and baking powder.
Add melted butter at 4.50-55 degrees and mix.
5. Cover with plastic wrap and store in refrigerator for 1 hour.
6. Mix the dough taken out of the refrigerator as a whole.
7.Fanning about 80% of the mold.
8.190 Degrees 10 Minutes Preheat 180 degrees
9. Mix the pigment with the coating white chocolate and pour it into the mold.
10. Before the chocolate hardens, put the madeleine in the refrigerator and harden for 20 minutes.
11. Decorate pumpkin face with coating chocolate.



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