Nutrition Facts
8 servings
8
Foolproof Shuttle Cookies Recipe
No Reviews
It's a recipe that I use several times a month. The recipe is foolproof; you can make small appetizers, mini burgers, large burgers, sandwiches... Thanks to this recipe, I make a lot of different things.
Ingredients
500 Type 45 flour
200 Skim milk or whole milk
80 Semi-salted butter
20 Sugar
1 Salt
100 water
1 egg yolk
7 Baker's yeast
Directions
1
Put the milk and water in a container and heat them slightly (you can use a microwave). The mixture should reach around 40°. Once that's done, you can add the yeast and sugar. Stir with a wooden spatula for about 3 minutes.
2
Add the butter in cubes, then the flour and salt. Mix for about 3 minutes. If you have a mixer, it’s best for kneading; otherwise, do it by hand!
3
Cover with a clean cloth for 2 hours in a dry place.
4
After two hours, punch down the dough. You can shape it into balls of about 20 grams, placing them on a baking sheet lined with parchment paper. Then let them rest for another 30 minutes, covered with a clean cloth.
5
To finish, preheat the oven to 210°. Beat the egg yolk with 1 tsp of water and brush the pastries. Bake for 12 minutes.
Ingredients
Ingredients
500 Type 45 flour
200 Skim milk or whole milk
80 Semi-salted butter
20 Sugar
1 Salt
100 water
1 egg yolk
7 Baker's yeast
Directions
Directions
1
Put the milk and water in a container and heat them slightly (you can use a microwave). The mixture should reach around 40°. Once that's done, you can add the yeast and sugar. Stir with a wooden spatula for about 3 minutes.
2
Add the butter in cubes, then the flour and salt. Mix for about 3 minutes. If you have a mixer, it’s best for kneading; otherwise, do it by hand!
3
Cover with a clean cloth for 2 hours in a dry place.
4
After two hours, punch down the dough. You can shape it into balls of about 20 grams, placing them on a baking sheet lined with parchment paper. Then let them rest for another 30 minutes, covered with a clean cloth.
5
To finish, preheat the oven to 210°. Beat the egg yolk with 1 tsp of water and brush the pastries. Bake for 12 minutes.
Notes
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Nolwenna56
Absolutely amazing, thank you! It was my first time making them and they turned out great. Soft, with a nice crust, the dough rose very well. Thanks again! -
Betty
I searched for a recipe for a long time, and this one is simply perfect! Next time, I would just make smaller ones, 15g would be enough.
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