Wednesday, January 13, 2016

牛油脆饼 Butter Cookies






距离农历新年不到一个月,也该忙做年饼了。
先来一款香香脆脆,做法也简单的饼干。






 







牛油脆饼

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 Cookie 

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 source : blue little kitchen)  














I'm linking this post to the "Cook & Celebrate: CNY 2016" event organised by 
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.  













 
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