Monday, January 18, 2016

牛油酥饼


                                       年以近,是时候热热身做年饼了,

           牛油酥饼 , 是一道每年必做的一款饼

             口感松,咸甜相融,香味浓厚

            这是家里宝贝和我爱吃的曲奇之一。

      今日贴上这是今年的第一款年饼,牛油酥饼 。



















材料:

牛油 250克(室温下软化)
** 用了 Golden Churn / Lurpak 牛油**
糖粉 80
低筋面粉 135克(过筛)
 粘米粉 50克(过筛)
玉米粉 115克(过筛)
¼ 小匙
             
 


表层装饰: 红色cherry碎(少许


准备: 挤花布袋 1个、花嘴 1



[做法]

1
)将室温软化的牛油和糖粉充分搅拌成乳白色至蓬松
2)然后加入低筋面粉、玉米粉和粘米粉,搅拌均匀即可

3
)面团放进挤花袋内,在烤盘上铺了纸,挤出自己喜欢的花型。

4
)表层中间放上红色cherry碎,预热烤箱150C,烤约25-30分钟。待凉后装罐即可。

5每个烤箱的温度都不一样,自己拿



Chinese Blossom Butter Cookies

Ingredients
250g salted butter (room temperature)
80g icing sugar
135g low protein flour
50g rice flour
115g corn flour
some red cherry  ( decoration)


Method:
1. Sift the flour and set aside.
2. Beat butter and icing sugar together until until light and fluffy.
3. Add in flour. Use a spatula to fold the flour until it mix well. (Do not over mix)
4. Use a big flower icing nozzle 853to pipe into flower shape and arrange a red cherry  in the middle of the flower.
5. Bake in preheated 150C oven for 25 or 30 mins.
6. Each oven temperature is not the same.

This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here

                                                             

2 comments:

  1. Hi Lyn,

    Love these pretty cookies. They are so uniformly shaped... Must be a lot of effort to bake these :D

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe
      Nice to hear from you, how are you ? Thanks you love this cookies

      Delete

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