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Explore How to make Chocolate butter sandwich cookies with 626,192 views, 16,500 likes, and 758 comments. Experience the impact of this video content that has captured audience attention.

This time is the chocolate butter sandwich. The rich chocolate buttercream spreads the moment you put it in your mouth. The hardness of the cookie was just right and finished well. Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : http://www.nicovideo.jp/user/1044719 cookpad : https://cookpad.com/kitchen/1890523 ■Cacao Cookie（60x40x3mm approx. 16 pcs） Unsalted butter：50g Granulated sugar：30g Whole eggs：30g A - Cake flour：90g A - Cacao powder：12g 1.Soften the butter by placing it in the microwave oven and knead (Microwave oven 600W warm approximately for 10-15 seconds) 2. Add granulated sugar and mix 3. Melt the whole egg well, put in 2 and mix. 4. Combine A and sift it in 3. Mix well and try not to let it turn sticky as much as possible 5. Wrap the dough and let it sleep overnight（around 8 hours） 6. Knead the dough from the refrigerator to make it easier to stretch. 7. Extend the wrap according to the shape of the mold so that the dough is sandwiched in two. Stretch the fabric as much as 2 to 3 cm more than the mold as evenly as possible. When stretching with powder, use bread powder. 8.Increase thickness to 3mm and cut to 60x40mm with a pie cutter 9. Put it in the refrigerator again for 1 hour 10.Preheat oven at 170 ° C and bake for 10 minutes（The baking time changes as the thickness changes） 11.Apply egg liquid and lower the oven to 150℃ to dry for 2 minutes ■Chocolate buttercream Unsalted cultured butter 100g Powdered sugar 100g A - Dark chocolate 50g A - Heavy cream 50ml 1.Knead butter softly and mix with a whipper 2. Add powdered sugar and mix well 3.Chop the dark chocolate and boil the heavy cream 4. When you boil the fresh cream, put it in chopped chocolate 5.Mix 4 and emulsify 6.Mix 60 g of the ganaches from 5 into 2 7. A uses 60g of 100g for chocolate buttercream. Use the remaining 40g of ganache as it is. ■Couverture Dark Chocolate（Chocolate used） Valrhona「Caraibe」（66% Cacao） http://amzn.to/2F3Nfh5 ■Yotsuba Unsalted cultured Butter 450g https://amzn.to/2pF5qY2 ■Silicone spatula https://amzn.to/2X1EIru ■Small Trivet（for Gas Stoves） https://amzn.to/2BQokNU ■DeLonghi Convection oven EOB2071J-5W https://amzn.to/2GdAhm4 ■Silicone Whisk TOMIZ https://amzn.to/2DlhfIU ■Cassette portable stove Iwatani MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY ■Acrylic ruler 3mm 2 Pairs https://amzn.to/2xW5hTr ■Copper pan 10cm https://amzn.to/2CmhQGv ■Kitchen Cutters Toribe Seisakusho KS-203 http://amzn.to/2gqjBvJ ■Hagure Metal https://amzn.to/2Liyvlr ■King Slime Blue https://amzn.to/2l8bntR

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