Pasteles De Crema De Avena Caseros

humo de brezo

Galletas de avena con mantequilla marrón suaves y masticables, rellenas con crema de
mantequilla de vainilla esponjosa.

Todas las recetas en Curly Girl Kitchen están desarrolladas para grandes altitudes a 5,280 pies.
4.5 de 2 votos

TIEMPO DE PREPARACIÓN HORA DE COCINAR TIEMPO TOTAL

1 h 20 min 15 minutos 1 h 35 min

CURSO COCINA PORCIONES

Postre americano 10 galletas sándwich

EQUIPO
Batidora de pie con accesorio de paleta

INGREDIENTES
Galletas
1 taza de mantequilla sin sal
2/3 taza de azúcar granulada
2/3 taza de azúcar morena oscura, ligeramente compactada
2 cucharaditas de melaza, "original", no blackstrap
2 huevos grandes
2 cucharaditas de extracto de vainilla
2 tazas de harina para todo uso, con una cuchara y nivelada
2 tazas de avena pasada de moda
2 cucharaditas de sal kosher gruesa (si usa sal de mesa, use la mitad de la cantidad)
1 cucharadita de bicarbonato de sodio
2 cucharaditas de canela molida
1/4 cucharadita de clavo molido
1/4 cucharadita de jengibre molido
1/4 cucharadita de nuez moscada molida

Relleno
1 taza de mantequilla sin sal, ablandada a temperatura ambiente
2 tazas de azúcar en polvo
 1 1/2 tsp meringue powder
1 tsp vanilla extract

INSTRUCTIONS
Cookies
1. In a saucepan, melt the butter over medium heat. Continue to cook the butter, swirling the pan
occasionally. When the butter starts to foam, and nutty golden brown solids have formed at
the bottom of the pan, the butter is done. Scrape the browned butter, including all the browned
bits, into a mixing bowl. Let cool at room temperature for 30 minutes.
2. Add the granulated sugar, brown sugar and molasses to the butter, and mix until well
combined - you can use either a stand mixer, hand-held mixer or mix the dough by hand.
3. Beat in the eggs and vanilla until the mixture is smooth and ribbony.
4. Separately, combine the flour, oats, salt, baking soda and spices. Add the dry ingredients to
the wet and mix until all the dry bits are incorporated.
5. Divide the dough into 20 portions (use a scant ice cream scoop/cupcake scoop to measure
the portions). Shape each portion into a ball. Chill the dough balls in the refrigerator for 20
minutes.
6. Preheat the oven to 350 F, and position the oven rack in the center of the oven. Line a large
baking sheet with parchment paper.
7. Place the chilled dough balls 3 inches apart on the baking sheet, and bake for exactly 8
minutes. The cookies will be just set around the edges, with a light golden color, and a gooey
center. They will continue to cook and set up after you take them out of the oven, so DO NOT
OVER-BAKE, or you'll end up with dry, crumbly cookies.
8. As soon as you take the cookies out of the oven, use a round cookie cutter (one that's larger
than the circumference of the cookies), and "scoot" it around the hot cookie to pull in the
edges - this will give you a perfectly round cookie.
9. Cool the cookies for 2 minutes on the baking sheet, then carefully transfer to a cooling rack.
Cool completely before filling with the buttercream.

Filling
1. Use an electric mixer to beat all the ingredients together until light and fluffy.
2. Match up the cookies into pairs, and turn half the cookies over.
3. Fit a piping bag with a large tip, such as 6B, and pipe a thick layer of frosting onto the bottom
of half the cookies. Top with another cookie and press down lightly.
4. Place the cookies in an airtight container and keep refrigerated for 3 days, or freeze for 3-6
months.

KEYWORD

Mantequilla Marrón, Galletas, Avena, Galletas Sándwich