13 Jan 2016

~~ Royal Cookies 皇家曲奇 ~~

~~~ 浏网时,无意中,看到这个无蛋的曲奇,觉的很好奇。因为一般上的曲奇都有用上鸡蛋,
          无蛋会是怎样的口感呢?不过虽说无蛋,确是用了动物鲜奶油 ( Whipping Cream )
          来制作.。过程和其他曲奇没有两样,不过制作出来的效果,是蛮开心,满足的,。。
          曲奇的口感香酥,脆口和奶油香气逼人。。。尝食过后,一定回味无穷。。。




                                        ~~~  皇家曲奇 ~~~

***食谱来自圆猪猪的小厨房 ***
~~~ 谢谢 Siongyiwong.blogspot.my 所分享食谱 ~~~

材料:

黄油              80克 (SCS Pure Butter)
细盐              1克
香草精          1/4小匙
糖粉              50克
低筋面粉      115克
奶粉              5克
动物鲜奶油   42克 (可用全蛋液代替)

做法步骤 ;

1. 将黄油切小块,提前半小时从冰箱冷藏室取出软化。
2. 动物鲜奶油提前从冰箱取出回温至室温。
3. 将奶粉+低筋面粉用网筛过筛在一大盆内备用。
4. 将软化的黄油用电动打蛋器低速打散。
5. 加入糖粉,用电动打蛋器先低速,再转中速搅打均匀。
6. 分两次加入动物鲜奶油,每加一次用中速搅打均匀后,再加入下一次。
7. 打至黄油体积膨大一倍,色泽变浅黄色时,加入过筛的粉类。
8. 用橡皮刮刀将油类和粉类拌匀,至看不到面粉即可
9. 将裱花袋装上裱花嘴.
10. 将裱花袋套入一个高杯里,装入饼干面糊。
11. 用刮板将面糊向花嘴方向前推。
12. 烤盘上垫上硅胶垫,左手握裱花袋,右手出力挤,顺时针方向挤出圆形的曲奇。
13. 挤好的曲奇中间要保持一定的间距,因为烘烤时饼干会膨胀。
14. 烤箱170度预热,170度上下火,烤盘放中层,烤23分钟。
15. 刚烤好的饼干也是软的,要移至烤盘上晾凉,就会变酥脆了。
                      
Thanks  Alice Lieu for your English Translation :

Recipe ;
Ingredients): 
butter  (80g)
 salt (1g) 
vanilla essence 1/4tsp 
icing sugar 50g 
low gluten/cake flour 115g  
milk powder 5g 
 whipping cream 42g (can be replaced with whole egg)

 Method;
1.  cube & soften the butter to room temperature
2. take out whipping cream from fridge & let it turn to room temperature
3. sift milk powder+low-gluten/cake flour into a big mixing bowl
4. whisk the soft butter at low speed
5. add icing sugar into butter and whisk at low speed first and then medium speed
6. add half of the whipping cream into the mixture and whisk at medium speed, and do the same for the 2nd half.
7. whisk till the mixture has doubled in size & turned into pale yellow, and add in the sifted flour.
8.  using a rubber scraper to blend the butter with flour until the latter is incorporated.
9.  fix up the piping bag with the nozzle..
10. pour the mixture/dough into piping bag
11. push the mixture towards the nozzle
12. pipe out the dough in the clockwise direction on to a lined baking tray
13. space out the cookies as they will expand during baking
14. bake at the middle rack using top & bottom heat at 170C for 23mins
15. the cookies remain soft when just baked and they will turn crispy when cool.。



                                              

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.

               
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.

Copy the BEST Traders and Make Money : http://bit.ly/fxzul
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.

Copy the BEST Traders and Make Money : http://bit.ly/fxzulu