Name: Extremely Buttery and Slight Spicy Cookies with Paprika-Adapted from Palets Bretons -PAA Recipe
Uploaded: 2023-11-08T15:39:02.000Z
Duration: 13 min 35 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

hey everyone this week we will do something a  little bit different I'm going to do a recipe  

video about amazing buttery cookie with spice

I know it feels like it's a big switch of direction  

on my channel but I promise this video is still  related to people also ask in Google because  

if I do a recipe video it will be a paa inspired  recipe okay so here's the far-fetched connection  

between cookie making and PAA that I have made  to justify using this channel for recipe sharing  

remember my first ever episode I made about butter? When I was doing the research on that specific  

video there was a PAA that caught my attention  that I did not end up using in the episode so  

here's the PAA: why butter tastes so good ? This  question is answered by an article title why does  

butter taste so good published by webexhibit.org  which is a virtual museum of science humanity and  

culture. This is a very interesting website. The  first version of webexhibit published in 1999  

back then this kind of site is useful because  at the time the major search engine like Google  

were doing a poor job of directing web users  to a good and accurate information. This website  

stopped updating in 2003 once search engine  become powerful cuz, you know, basically  

Google now can do this kind of curating job on  the larger scale and way more efficiently and  

comprehensively. But they still sometimes make  mistakes you know that's why I'm curating what  

they are curating and make YouTube videos. Anyway, according to this article fatty foods are often  

more flavorful because many flavors dissolved in  fats. As a kind of fat, butter works very well as a  

flavor carrier for spices and other fat-soluble  ingredients. For instance when you sauteed onion  

in the butter before adding the base ingredients  all the flavor from the onion will be transferred  

into the dish. So here's the reason I decided to  add spice to my butter cookies and believe  

me it would taste amazing! In this video I use my  favorite spice paprika, but feel free to experiment  

and use whatever spices or flavorings you prefer.  You can also skip it if you want to focus on the  

taste of butter which is not a bad idea either.  I adapted this recipe from the classic French  

dessert known as Palets Bretons but I basically  doubled the butter, which can make the dough very  

difficult to work with. I will explain the solution  in the video. So let's head to the kitchen and started  

making the cookies. Let me show you the ingredient. So those are the ingredients. We have a one and half  

egg yolk for the mixture and half egg yolk for  the egg wash,and we have some powdered sugar  

paprika powder ,oh this is salt ,all purpose  flour and baking powder and a bunch of butter  

so let's get started. so the first things  we want to do is to mix the egg yolk like  

one and a half egg yolk with the sugar powder  so we're just put in the sugar powder in the  

egg yolk and you want to mix until you do  not see any lump. so it's gonna take a while.

and in this stage if you find your mixture is  like... too thick, you can add a little bit water  

but just don't add more than one   teaspoon otherwise it will be too much. all right  

so just do it until you do not see any lump and  then it's also a good time to add some spice I  

use paprika but if you want to add other spice  you can add it too, you can also just not adding  

any spice because it tastes really good by itself.  but I will add paprika here, it is one tablespoon  

and then we put  the butter into the mixture

and blend it well until you do not see any lump

you might find in this stage is easier  to use spatula you can just use spatula  

so you're just keep mixing until  you do not see any butter lump

okay so the next step is to sift the all-purpose  flour and the baking powder and a teaspoon of  

salt, oh sorry, half teaspoon of salt,into  the mixture you have to do it through a sift  

so to make sure that you   do not have big lump

and then keep mix it well  until you do not see any lump

in this stage, you might see  it's kind of dry at first  

but have some Faith just keep doing it and you  will see a beautiful cookie dough like this

all right so now our cookie dough has completed. you might notice one thing. It does not look like  

a dough at all,  it looks like um just a bunch of  melted butter that's because it is a bunch of  

melted butter. I double the butter amount for a  large margin. so the problem of doubling the butter  

is that the mixture will be very hard to work with  and it will become... like... very sticky and very soft  

but there's still a way to work with the dough  here is what we're gonna do we are gonna ferment  

it for a while in the refrigerator and  then we will put them into the freezer  

so it will harden the butter so it will be  more workable .let me show you how to do it  

first thing that we want to do  is to prepare the plastic wrap here

and then we'll just put this very  soft cookie dough on this plastic wrap

and we just put this into the refrigerator  and chill for 20 minutes

Alright, It has been 20 minutes we are gonna take it out of  

the refrigerator and put it into  the freezer for another 20 minutes

so after 20 minutes we can  take out the dough and roll the  

dough between two parchment papers so  here's how we do it first we prepare  

one parchment paper here, and then we put a  dough in the middle of the parchment paper  

something like this and then we put  another parchment paper on top of it

all right so now we can start rolling it  but before doing that we can put something  

heavy on the end of the parchment paper so it  will be easier, okay,  now we can start rolling  

okay it will be a little bit hard so  we can start from by pushing this down  

so basically you want to roll it until  is 1.5 centimeters in height

So what we are ganno do is to put it back to the freezer for another 15 mins

We are gonna put this into the freezer for another 15 mins

all right now we take out the dough  from the freezer and we can just open it

and one thing we can do now is that we use the  pastry ring ,someone like to use cookie cutter to  

cut a dough but however I think since we're gonna  use the pastry ring later on,  they have to be baken in  

the pastry rig anyway so just use the pastry ring instead of cookie cutter.  pastry rings six centimeter in  

diameter. so you just cut it into little pieces  something like this. and better you pur it on the baking sheet do one thing

you slip a little bit more butter in the bottom on the  side that facing the baking sheet because it's  

a good excuse to add more butter. something  like this. and you do about eight of them  

one thing you might notice is that the cookie  dough might become too soft to work with in  

the middle of the cooking cutting  because well it's a bunch of softed butter you know

so in that case you just need  to re-roll it and refrigerate 

it again so you can work with it again . this is what am I doing right now okay

okay we got all of our eight cookies and now we  just need to put it into the freezer again for  

another 20 minutes.  now we can take the cookies out of the freezer and slightly decorate the  

cookies. it's very simple we just need to brush  the egg wash that we prepared and then we just  

need to brush the egg wash that we prepared  and use a fork to make a pattern like this

and you do this for all eight cookies, done .  

now we put the cookie back into the  freezer to dry up the egg wash

all right so the cookie might stayed in the  freezer for another 20 minutes at the meantime  

we can preheat the oven at 320 Fahrenheit which  is equivalent to 160 Celsius so it takes about  

20 minutes to preheat the oven which is the same  time that the dough thing is in the freezer at  

the meantime we can start greasing our pastry  ring. so uh the first time I make the cookie I  

do not use the pastry rings so as a result it  melted it right away when I put it into the oven .

so what do we want to do is that we want  to bake the cookie with those pastry rings and as  

a result we want to pre-grease it in case that  it sticks in the pastry rings. so what do you do?

It's very simple. we'll just need melted  butter and use your finger to apply it in the  

inside of the pastry ring you don't need to  apply the butter to the whole ring you just need  

to make sure that the side that is attached on the  cookie is buttered. after 20 minutes we can take  

the cookie out of the freezer and the next step is  just to eclose the cookies with a pastry rings 