What's your latest Netflix obsession? Ours is "The Mind of a Chef", superbly narrated by Anthony Bourdain. The whole first season centres around David Chang, and I've never had such strong cravings for ramen before but now it's all I can think about. Well, and then last night one episode showed off his pastry chef Christina Tosi and all her excellent work. Case in point: the corn cookie. Since the Momofuku Milk Bar Cookbook holds a prominent space in my collection, I knew I could make this.. if I only had the ingredients. Most of them are very accessible, but then there's the star: freeze-dried corn powder. Well how lucky that I picked up a container of the stuff on my last trip to New York! I had pretty much forgotten about it and I think it might have been a tiny bit stale, but I don't care. The cookies are still delicious.
I made mine about half the size of the original, and I simply scooped and froze the balls, which is why my cookies are little higher than they should be. Well, I don't care about that either, because they still taste great.
Corn Cookies
about 30
225 g butter at room temperature (or slightly colder)
300 g sugar
1 egg
225 g flour
65 g freeze dried corn powder
45 g corn flour
3/4 tsp baking powder
1,5 tsp salt
1/4 tsp baking soda
Start by creming butter and sugar on medium speed for three minutes. Scrape down the sides, add the egg and cream for 7-8 minutes. Yes, it sounds long. Just do it. Momofuku Milk Bar uses a very specific creaming method for their cookies. For details on this, please see the actual book.
Fold in the dried ingredients and mix until the dough comes together.
Scoop - I use a 1 tbsp cookie scoop - on to a lined baking sheet, spacing them well apart. Press down a little. Chill for at least one hour or up to one week. Or do what I did and stick them in the freezer.
Bake at 175°C for about 12-14 minutes.
Start by creming butter and sugar on medium speed for three minutes. Scrape down the sides, add the egg and cream for 7-8 minutes. Yes, it sounds long. Just do it. Momofuku Milk Bar uses a very specific creaming method for their cookies. For details on this, please see the actual book.
Fold in the dried ingredients and mix until the dough comes together.
Scoop - I use a 1 tbsp cookie scoop - on to a lined baking sheet, spacing them well apart. Press down a little. Chill for at least one hour or up to one week. Or do what I did and stick them in the freezer.
Bake at 175°C for about 12-14 minutes.
3 comments:
I loved this series as well! We binged it all. Too bad there are not more food shows on Netflix. "Chef's Table" was too focused on the chef and not enough on the food for me.
These look yummy though, good job!
My little cookie monster will love it!
Thanks for the recipe! I’ll def. try it.
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