Hollandaise
Cuisine
Ingredients:
- 125 g soft flour.
- 50 g icing
sugar.
- 100 g cold butter.
- 1 egg yolks.
- Pinch of salt.
- 5 g Cocoa
powder.
- 100 g hazelnuts, chopped.
- 1 egg white
(for stick).
Directions:
- Sift Flour,
icing sugar, and salt together.
- Cut cold
butter in to small cubes then rub into dry ingredient until it becomes sandy
texture.
- Add yolks and
mix with scraper until it forms the dough.
- Divide the
dough in half. Add cocoa powder into half mixture and mix until combine.
- Flat both colors
dough separately, wrap with cling film and then chill in the refrigerator until
firm.
- Dust flour
slightly on the marble. Roll each dough to 0.5 cm thick.
- Stick them
together (white color on top) by brush thin layer of egg white, and then trim
the edge to make nice rectangular shape.
- To make swirl
pattern. Brush egg white on top, then rolls the dough tightly and seals the end
with egg white.
- Wrap with
cling film and chill well.
- Brush the
dough with egg white and then roll into chopped hazelnuts.
- Cut the dough
0.5 cm thick, and then bake on tray at 160°c for 15 – 20 min or until the back
side of the cookie become golden brown.