1000ml heavy cream
500g red bean, water, 200g sugar, 2g salt
60g unsalted butter, 50g powdered sugar, 60g cake flour, 16g cocoa powder
80g unsalted butter, 180g water, 1g salt, 120g cake flour, 4 (220g) eggs
butter, cashew nut, red bean paste
1. Put the whipped cream in a bowl (use a bowl as deep as possible). Whip it with a whisk (If you have a stand mixer, use it, sell it). Continue whipping even if it is whipped hard. Whip it for a long time until it turns slightly yellow and water is formed. Drain the water through the sieve and whip again.
2. Put the lumped butter in ice water and knead. Wrap it in paper foil and touch it in a long shape. Please use the remaining water after making butter for the recipe used for ‘Butter Milk’. Refrigerate the finished butter.
3. Soak red beans (red beans) in water. Cooking time is shortened, call for more than 5 hours (I called for 8 hours), drain the water through a sieve, Put the soaked red beans and water in a pot and bring to a boil. Drain the water through a sieve and rinse. Put the red beans back in the pot and fill with water until all the red beans are submerged. You do not need to add water from the beginning as you can add water halfway through.
4. Bring to a boil over high heat (soak red beans can be boiled for about 20-30 minutes) When you press the red bean with your hand, it can be crushed without effort. Add sugar and salt and stir, heat and grind it with a blender (if you want a red bean texture, use a spatula or mashing). Cool the finished red beans and store in the refrigerator.
5. Leave at room temperature to loosen the softened butter, add sugar powder and mix. Add cocoa powder and soft flour through a sieve and mix . Divide the cookie dough into 12g pieces and round them (total 15 cookie doughs). Lay the paper foil on the tray and place the dough on it at intervals. Cover with paper foil and press flat with a flat cup.
6. Sift the soft flour through a sieve in advance, put butter, salt and water in a pot and place on medium heat. When it boils to the middle, turn off the heat and add soft flour and mix. Turn on medium heat again and mix with a spatula as if frying the dough. When a film forms on the bottom, spread the dough out on the ball (it took about 40-50 seconds to fry).
7. Beat the eggs in another bowl. Add the eggs little by little to the dough that has cooled to a warm level. If you add a lot of eggs at once, it takes a long time to mix and it is difficult to adjust the consistency at the end. As shown in the video, when you lift the dough, it should fall off and leave a V shape on the spatula. Put the dough in a piping bag fitted with a round tip and squeeze it on the pan. Put the cookie dough in the refrigerator on top of the shoe dough.
8. Bake in an oven preheated to 180 degrees for 25 minutes. Cut the butter into bite-sized pieces. Cut the cooled cookie shoe in half. Put butter, sediment, cashew nuts, salt, etc. in the cookie shoe . Refrigerate the finished cookie shoe and eat it within 5 days (you can keep it for up to 2 weeks if you keep it frozen).