Monday, January 29, 2018

榛果巧克力曲奇 Hazelnut Chocolate Cookies






今年的年饼加入了它
巧克力和榛果味道是很搭的













榛果巧克力曲奇

材料 :

牛油  210克
糖粉  110克
蛋  90克
低筋面粉  270克
无糖可可粉  45克

榛果  适量


做法 :
 
1. 将牛油和糖粉搅打发至乳白色,分次加入蛋液拌均
2. 筛入低筋面粉可可粉用橡皮刮刀翻拌均匀
3. 将面糊装入挤花袋,在烤盘上挤出花状,中间放上榛果。
4. 放入预热烤箱,180°C烤20分钟即可。




Hazelnut Chocolate Cookies

Ingredients :

210g butter

110g icing sugar

90g egg
270g low protein flour
45g cocoa powder


some hazelnut

 

Method :
  

1. Beat butter and icing sugar until light and fluffyadd in egg and mix well.
2. Sieve the low protein flour and cocoa powder together,fold into the batter.
3. Use the spatula mix until a dough is formed.
4. Spoon batter into a piping bag fitted with nozzle,pipe out the batter on baking tray,place a hazelnut on centre.
5. Bake in preheated oven at 180°C oven for 20 mins.



















Related Posts Plugin for WordPress, Blogger...