J'adore자도르's video:

160도 23분 (우녹스 오븐) 두께 약 1.5cm, 지름 2.2~2.3cm로 성형하여 구웠습니다 [바닐라 사블레] - 버터 62g, 설탕 25g, 노른자 6g, 박력분 65g, 강력분 18g, 바닐라빈 1/2개, 소금 한 꼬집 [초코 사블레] - 버터 62g, 설탕 23g, 노른자 6g, 박력분 57g, 강력분 17g, 코코아파우더 11g, 소금 1g, 잘게 다진 다크커버춰 초콜릿 15g [말차 사블레] - 버터 62g, 설탕 25g, 노른자 6g, 박력분 57g, 강력분 15g, 말차가루 6g, 소금 한 꼬집 * 영상에서 사용한 도구/재료 - 말차파우더 : 고씨곳간(https://coupa.ng/bIaeDm) - 실리콘 작업 매트 : 에바(https://coupa.ng/bIaeMt) - 사각 플라스틱 계량용기: (https://coupa.ng/bIafGu) - 버터 : 이즈니(https://coupa.ng/bIaeO8) Dear subscribers from abroad, Sorry for not providing other languages for my live streaming. Instead, I wrote a recipe in English below. I hope it would be helpful. Thank you :) [Vanilla Sable] : for 20~25 cookies 62g Butter 25g Sugar 6g Egg Yolk 65g Cake Flour 18g Bread Flour 1/2 Vanilla Bean A pinch of salt [Chocolate Sable] : for 20~25 cookies 62g Butter 23g Sugar 6g Egg Yolk 57g Cake Flour 17g Bread Flour 11g Cocoa Powder 15g Dark coverture chocolate or dark choc chips (finely chopped) [Matcha Sable] : for 20~25 cookies 62g Butter 25g Sugar 6g Egg Yolk 57g Cake Flour 15g Bread Flour 6g Matcha Powder A pinch of salt *You can choose any method between those two below to your preference. (Method 1) 1) Lightly loosen the soft butter placed at room temperature. 2) Add salt and sugar(+vanilla bean seeds) and lightly whisk until creamy. 3) When the sugar is gently mixed, add egg yolk at room temperature and whisk until mixed well. 4) Sieve in all the dry ingredients and fold with a spatula. 5) Divide the dough in half and shape them into circular columns. (Diameter : 2.2cm/ Length : 17cm) 6) Chill them in the refrigerator for 30 minutes to harden. 7) Cut the chilled dough with a knife. (to 1.5cm thick) 8) Bake in a preheated oven at 160 degrees Celsius 23 minutes (320 degrees Fahrenheit). (Unox Convection Oven) (Method 2) 1) Put the sugar, flour, salt, cold diced butter(+ matcha powder/cocoa powder/vanilla bean seeds) in a food processor and pulse until all of the butter is incorporated into the flour and the mixture is sandy. 2) Add the egg yolk and pulse until the mixture comes together in big clumps. 3) Turn the dough out onto a clean work surface and knead a few times to form a ball. 4) Divide the dough in half and shape them into circular columns.(Diameter : 2.2cm/ Length : 17cm) 5) Chill them in the refrigerator for 30 minutes to harden. 6) Cut the chilled dough with a knife. (to 1.5cm thick) 7) Bake in a preheated oven at 160 degrees Celsius 23 minutes (320 degrees Fahrenheit). (Unox Convection Oven)