Little Miss Bento・Shirley シャリー: Teddy Cookies with Whipped Cheese picnic bento, in collaboration with Kenwood.
Using the K beater, one of the most frequently used tool for pastry recipes.The K beater moves in the mixture to ensure all ingredients are well incorporated.
The whisk on the other hand is pertinent for creating foamy whipped mixtures. Its unique shape allows for maximum aeration for the best volume and texture.
Ingredients for cookies:
unsalted butter 100g, soften at room temp
caster sugar 80g
egg yolk 1
cake flour 200g
vanilla essence 3-5 drops, optional
Ingredients for whipped cream cheese
cream cheese, soften at room temp
caster sugar 65g
heavy cream 80ml
Prepare cookie dough. Attach K beater.
Add soften butter and sugar in the bowl. Mix medium speed until creamy and pale in color.
Add in egg yolk and few drops of vanilla essence, mix on medium speed until incorporated.
Add in cake flour. Start the machine on slow speed and gradually work it up as the cookie dough comes together.
Remove dough from bowl.
Wrap in cling wrap and set in the chiller for about 30mins.
Remove dough from chiller. Roll out to about 4mm thick.
Using cookie cutters, cut out the cookies and place on baking tray lined with parchment paper.
Cut one end of a straw to form U-shape. Use toothpick and the straw to create the bear's snout.
Use chopstick or skewer stick to create the eyes.
Use straws of 2 sizes to create the paw print marks.
Set in the chiler for 10mins.
Bake at 170C with fan for about 12-15mins, or until nicely browned.
Remove and set aside to cool.
Prepare whipped cream cheese. Attach whisk.
Add soften cream cheese and sugar in the bowl. whisk at high speed until creamy.
Add in heavy cream and whisk until medium stiffness. You can adjust the consistency depending on your preference.
In serving cup, add in granola and nuts, sliced fruits. Scoop in the whipped cream cheese.
Assemble the cookies and its done!
A perfect dessert picnic basket for the holidays!
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