Butter Cookies #2
Ingredients Part I:
| Butter |
1 Lb |
8 Oz |
| Powder Sugar |
|
12 Oz |
| Gran. Sugar |
|
9 Oz |
Ingredients Part II:
| Eggs |
|
9 Oz |
| Vanilla |
|
1 Tbsp |
| Lemon Zest |
|
2 Tsp |
Ingredients Part III:
Equipment:
| 12 Qt. Kettle |
| 12 Qt. Paddle |
| Pastry Bag |
| Lg. Star Tube |
| Microplane |
Method:
*Make Sure Butter And Eggs Are At Room Temperature Before
Mixing.
- Using A Microplane, Remove The Zest From 1-2 Lemons And Set Aside.
- Scale Out All Ingredients Before Mixing.
- On 2nd Speed, Cream Butter, Sugar, And Powdered Sugar Until Smooth But
Not Light And Fluffy (About 3 Minutes). Stop The Mixer And Scrape Down Sides
Of Bowl And Paddle 2-3 Times During This Process.
- Add The Eggs One At A Time, Waiting Until Each Egg Is Incorporated Into
The Butter Mixture Before Adding The Next Egg. Stop The Mixer And Scrape
Down Sides Of Bowl And Paddle 2-3 Times During This Process.
- Add The Vanilla Extract And Lemon Zest. Mix For 20-30 Seconds. Stop
Mixer.
- Change Mixer To 1st Speed. Add The Cake Flour, And Mix In Flour
Until Just Blended. Do Not Over Mix.
- With The Pastry Bag And Large Start Tube, Pipe Out Rosettes On To A Sheet
Pan Lined With Parchment.
Source: Chef Ronald Ng, CCSF
|
