I used whole wheat flour instead of white flour, and also I didn’t add white sugar. So this cookie is much healthier than other cookies 🍪 But don’t worry, it still tastes unhealthy 😎❤️
材料(小さめ約10個分)
Ingredients
(for about 10 small pieces of cookies )
☆ヴィーガンバター Vegan butter
50g
☆黒糖(またはココナッツシュガー) Raw sugar or coconut sugar
40g
☆甜菜糖 Beet sugar
40g
全粒粉 Whole wheat flour
100g
水 Water
大さじ2
ヴィーガンチョコチップ Vegan chocolate chip
100g
作り方/ How to Make
1
オーブンを180℃に予熱し始める。
Preheat a oven at 180℃.
2
ボールに☆を入れて､滑らかになるまですり混ぜる。
※ヴィーガンバターは、冷蔵庫で良く冷やしておいたものを使う。
Put ingredients with ☆ in a bowl, and mix until smooth.
※Please use vegan butter after put in a fridge for a while.
3
全粒粉を加えて､さっくり混ぜる。
Add whole wheat flour, and mix with a spatula,
4
水を加えてさっくり混ぜる。
Add water, and mix with a spatula.
5
チョコチップを入れて混ぜ合わせる。
Add chocolate chips and mix them up.
6
ボール状に丸める。大きさは直径2〜3cmくらい。
※クッキングシートに並べるときは、生地同士のソーシャルディスタンスを保って下さい。
Roll the dough into balls. The size is about 2~3cm.
And bottom of chocolate contains shredded coconut, so it’s crunchy and literally delicious 🤤
If you can’t find Yuzu powder, you can change it to any other vegetable powder or fruit powder🙆♀️
材料（1個分）
ー外側ー
○カカオマス
20g
○黒糖かココナッツシュガー
10g
ー柚子チョコー
☆カカオバター
20g
☆柚子パウダー
小さじ2
☆豆乳パウダー
大さじ1
☆甜菜糖
大さじ1
ーココナッツクランチー
△カカオマス
20g
△甜菜糖
20g
△ココナッツファイン
15g
Ingredients
ーout sideー
○ 20g cacao mass
○ 10g raw sugar or coconut sugar
ーYuzu chocolate ー
☆ 20g cacao butter
☆ 2 teaspoons of Yuzu powder
☆ 1 tbsp of soy milk powder
☆ 1 tbsp of beet sugar
ーcoconut crunch ー
△ 20g cacao mass
△ 20g beet sugar
△ 15g shredded coconut
作り方（30分以内）
1
紙コップをそこから高さ4cmに切る。
2
ー外側ー ○を耐熱容器に入れて、600wのレンジで1分加熱する。
3
混ぜ合わせたら、紙コップに入れる。底と側面にコーティングする。
4
冷蔵庫に固まるまで入れておく。5分ほどで固まります！
5
ー柚子チョコー ☆を耐熱容器に入れて、レンジで1分加熱する。
6
混ぜ合わせたら､外側のチョコが固まっているのを確認して流し入れる。
7
冷蔵庫で冷やし固める。10分ほど！
8
ーココナッツクランチー △を耐熱容器に入れて、1分加熱する。
9
混ぜ合わせる。固まった柚子チョコの上から紙コップに入れて､スプーンでしっかり押し固める。
10
冷蔵庫で10〜20分冷やし固めたら､チョコから紙コップをして完成！
How to Make
1
Cut a paper cup into 4cm from bottom.
2
ーout side ー
Put ingredients with ○ in a heat-resistant container
3
Mix them up, and put it in the paper cup. Coat the bottom and side in the cup with the chocolate.
4
Put in a fridge until hard. It’s about 5 minutes!
5
ーYuzu ー Put ☆ in a heat registrant container.
6
Mix them up, and put in a cup after the coating became hard.
7
Put in a fridge until hard. It’s about 10 minutes.
8ーCoconut crunch ーPut ingredients with △ in a heat registrant container. 9Mix them up, and put in the cup after Yuzu chocolate is harden. And push the crunch with a spoon well. 10Put in a fridge again for 10-20 minutes. And take off the paper cup from chocolate:)
1 Put ingredients with ○ in a bowl, and mix with a spatula.
2 Add vegan butter (A) , and knead for 10 minutes.
3 Ferment at room temperature for 1 hour (40 minutes in summer)
4 Wrap vegan butter with plastic wrap, and flatten it out to 15×15cm square. And put in a fridge while first ferment.
5 After the ferment, punch the dough down. And put it on cutting board or something flat. ※ Please sprinkle flour on the cutting board to prevent the dough from sticking
6 Flatten out the dough to about 20×20cm square.
7 Put the cold vegan butter on the middle of the dough, and wrap it.
8 Flatten the dough into about 10×30, and fold into 3. And repeat this 3 times.
9 Prevent the vegan butter meltdown, put the dough in a fridge for 15 minutes Then flatten the dough into about 10×30, and fold into 3 again. And repeat this 3 times.
10 Put the dough in a fridge for 15 minutes . Then flatten the dough into about 10×30, and fold into 3 again. And repeat this 3 times.
11 Flatten the dough into about 20×25．
12 Cut off the both ends of the dough, and cut into 8 squares.
13 Fold the dough into triangle. Make two cuts. And cross…please look at a picture.
14 Ferment at room temperature for 1 hour (40 minutes in summer).
15 When the fermentation time is 10 minutes left, start preheating the oven to 230° C.
16 Bake in a oven at 230℃ for 13 minutes.
17 Put ingredients with ☆ in a pan, and boil with middle temperature until creamy. While heating, don’t stop mixing them with a spatula.
○200g whole wheat flour ○2g dry yeast ○20 g beet sugar ○ 2g salt ○140ml water 20g olive oil 50g vegan butter
☆1 tbsp of olive oil ☆1 teaspoon of plant milk ☆1 teaspoon of mirin ※ If you couldn’t find mirin, you can use agave syrup or maple syrup. But mirin can make the surface of the bread more shiny 🙂
3 Cover the bowl with plastic wrap, and ferment at room temperature for 40 minutes if it’s summer. When it’s winter, ferment for 1 hour.
4 Wrap vegan butter with plastic wrap, and flatten it out to 10×10cm square. And put in a fridge while first ferment. 5 After the ferment, punch the dough down. And put it on cutting board or something flat. ※ Please sprinkle flour on the cutting board to prevent the dough from sticking
6 Flatten out the dough to about 20×20cm square.
7 Put the cold vegan butter on the middle of the dough, and wrap it.
8 Flatten the dough into about 10×30, and fold into 3. And repeat this 3 times.
9 Prevent the vegan butter meltdown, put the dough in a fridge for 15 minutes Then flatten the dough into about 10×30, and fold into 3 again.
10 Flatten the dough into about 20×25
11 Cut off the both ends of the dough, and cut into 5 isosceles triangle.
12 Cut 1cm on the bottom of the triangle, and pull a little to sideways.
13 And roll the dough from the bottom to the top. And roll into circles dough that you cut off too.
14 Ferment at room temperature for 40 minutes (1 hour in winter)
15 When the fermentation time is 10 minutes left, start preheating the oven to 230° C
16 Mix the ingredients with ☆. And put it on the surface of the dough after ferment. 17 Bake in a oven at 230℃ for 13 minutes.
