Tuesday, January 17, 2017

榛果巧克力粒曲奇 Hazelnut Chocolate Chip Cookies






年饼之六~榛果巧克力粒曲奇,
加入了小朋友喜爱的巧克力粒,味道蛮搭的。

















榛仁巧克力粒曲奇

材料 :

牛油  120克

糖粉  50克
面粉  150克
榛果粉  50克
巧克力粒  50克 




做法 :

1.将牛油和糖粉打发变白。
2. 加入过筛的面粉和榛果粉拌成面团,最后加入巧克力粒拌匀。
3.
将面团分成小圆球排放在烤盘上
4.
放入预热烤箱,以170度烤15-20分钟或至熟。




Hazelnut Chocolate Chip Cookies

Ingredients :

120g butter
50g icing sugar
150g plain flour
50g ground hazelnut
50g chocolate chips




Method :

1. Cream the butter and icing sugar until light and fluffy.
2. Sift in the plain flour and ground hazelnutmix until forms dough,then mix in the chocolate chips.
3.
Roll the dough into ball shapes,arrange into baking tray.

4.Bake in preheated oven at 170°C for about 15-20 minutes or until cooked.
















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Monday, January 16, 2017

杏仁脆片 Almond Florentines







第五款是会让人吃得停不了口的杏仁脆片,
去年来不及做,今年当然是非做不可了。












杏仁脆片

材料 : 

杏仁脆饼预拌粉  100克
杏仁片  200克


做法 : 

1. 把脆饼预拌粉和杏仁片混合均匀。
2. 将混合物均匀地铺在铺了不沾油纸上的烤盘。
3. 放入预热烤箱150度,烤约10分钟或至金黄色。
4. 取出趁热用刀子切割成小片,待凉后放入密封罐子。




Almond Florentines

Ingredients :

100g florentine premix
200g almond flakes


Method :

1. Combine florentine premix with almond flakes. 
2. Spread almond mixture evenly onto a baking tray lined with greseproof paper.
3. Bake in preheat oven at 150'C for 10 minutes or until golden brown.
4. Remove,immediately use cutter to cut out small squares,leave to cool and store in an airtight container.























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Friday, January 13, 2017

咖啡曲奇 Coffee Cookies






第四款年饼,也是一款很香的曲奇,
喜欢咖啡的会很爱。











咖啡曲奇

材料: 
 
牛油  250克
细砂糖  120克
面粉  250克
粘米粉  120克
即溶咖啡粉  4大匙
 
 
做法:
 
1. 将牛油和细砂糖搅拌成乳白色。
2. 加入过筛的面粉,粘米粉,咖啡粉拌匀成团。
3. 将面团分成小圆球排放在烤盘上,然后放上巧克力粒作装饰。
4. 放入预热烤箱,以170度烤20分钟或至熟。



Coffee Cookies

Ingredients : 

250g butter
120g caster sugar
250g plain flour
120g rice flour
4tbsp instant coffee powder


Method :

1. Cream the butter and sugar until light and fluffy.
2. Sift in the plain flour,rice flour,coffee powder,mix until forms dough.
3. Roll the dough into ball shapes,garnish with chocolate chips.
4. Bake in preheated oven at 170°C for about 20 minutes or until cooked.




















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Wednesday, January 11, 2017

花生腰果酥饼 Peanut & Cashew Nut Cookies






第三款年饼,花生再加上腰果,是又香又酥。















花生腰果酥饼

材料:

花生米  100克 (炒香)
面粉  100克
细砂糖  45克
盐  1/4小匙
花生油  50-60克
腰果  20粒

表面装饰:蛋黄液少许


做法:

1. 将炒香花生米放入搅拌机打成花生粉。
2. 面粉过筛后,加入糖、盐、花生粉。
3. 拌匀后再加入花生油,揉成团。
4. 将面团分成小圆球排放在烤盘上。
5. 放上腰果,刷上蛋黄液。
6. 放入预热烤箱170度,中层烤20分钟左右。



Peanut & Cashew Nut Cookies

Ingredients :

100g peanuts (toasted)
100g flour
45g caster sugar
1/4tsp salt
50-60g peanut cooking oil
20 cashew nut

Greasing and topping:egg's yolk


Method:

1. Ground the peanuts until fine.
2. Combine with sifted flours,sugar and salt.
3. Add in peanut cooking oil,mix until forms dough.
4. Roll the dough into ball shapes,arrange into baking tray.
5. Decorate with a piece of cashew nut on top and brush with egg’s yolk.
6. Bake in preheated oven 170'C for 20 minutes.

(Recipe adapted from here)



















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Monday, January 9, 2017

牛油花饼 Butter Cookies






再来第二款,是每年都会做的牛油脆饼,
今年挤成较小的花形。












牛油花饼

材料:

牛油  100g
糖粉  25g
高筋面粉  75g
粘米粉  25g 


做法: 

1. 将牛油和糖粉充分搅拌成乳白色。
2. 筛入高筋面粉和粘米粉,搅拌均匀即可(不要过份搅拌,否则高筋面粉容易起筋性)。
3. 用挤花袋挤出形狀。
4. 预热烤箱160°C,烤25-35分钟(看自家的烤箱而定)或熟透。
5. 待凉后装罐即可。
 



Butter Cookies

Ingredients :


100g butter
25g icing sugar
75g high protein flour
25g rice flour 


Method : 

1. Cream the butter and icing sugar until light and fluffy. 
2. Sift in the high protein flour and rice flour,lightly mix to combine. (Don't over mix) 
3. Fill the dough into piping bag and pipe on lined baking tray. 
4. Bake in preheated oven at 160°C for about 25-35 minutes. 
5. Cool completely before storing in the airtight container.

(Recipe adapted from here
















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Friday, January 6, 2017

抹茶曲奇 Matcha Cookies






看回去年做的年饼,发现还没做过抹茶口味的。
2017年的年饼之一就来款抹茶曲奇。












抹茶曲奇

材料: 
 
牛油  70克
糖粉  25克
低筋面粉  70克
玉米粉  10克
抹茶粉  4克                          
杏仁碎  适量


做法:
 
1. 将牛油和糖粉搅打发至乳白色,体积蓬松。
2. 低筋面粉、玉米粉、抹茶粉混合,筛入牛油里。
3. 用橡皮刮刀翻拌均匀,使粉类和牛油完全混合。
4. 将面糊装入挤花袋,在烤盘上挤出花状,洒上杏仁碎。
5. 放入预热烤箱,180°C烤12分钟左右即可出炉。



Matcha Cookies

Ingredients:

70g butter

25g icing sugar
70g low protein flour
10g corn flour
4g matcha powder

almond nips

 

Method:
 
1. Beat butter and icing sugar until light and fluffy.
2. Sieve the low protein flour,corn flour and matcha powder together,fold into the batter.
3. Use the spatula mix until a dough is formed.
4. Spoon dough into a piping bag fitted with nozzle,pipe out rosettes on baking tray,sprinkle with almond nips.
5. Bake in preheated oven at 180°C oven for 12 mins.
 
(Recipe adapted from 君之)
 
 
 
 




 
 
 
 
 
 
 
 
 
 
 
 
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