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干
口感脆松,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克
低筋面粉 135克(过筛)
糖粉 80克
低筋面粉 135克(过筛)
粘米粉 50克(过筛)
玉米粉 115克(过筛)
盐 ¼
小匙
表层装饰: 红色cherry碎(少许
准备: 挤花布袋 1个、花嘴 1个
[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
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。
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150度C,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,自己拿捏
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)
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 (853)to 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
Hi Lyn,
ReplyDeleteLove these pretty cookies. They are so uniformly shaped... Must be a lot of effort to bake these :D
Zoe
Hi Zoe
DeleteNice to hear from you, how are you ? Thanks you love this cookies
你好 请问这个食谱如果没有打蛋器可以做吗?
ReplyDelete你好 请问这个食谱如果没有打蛋器可以做吗?
ReplyDelete