材料(大約50塊cookies)
糖 50克
牛油 45克
蛋白 1隻
低筋麵粉 25克
榛子粉 20克
製作
1.牛油放軟，加入糖打至淡黃色 。
2.加入蛋白，拌至光滑。
3.加入低筋粉和榛子粉，混合拌勻 。
4.掃平在膠模中 (就是做白之戀人的那種模)，160度焗至邊變成金黃色 。待涼即可。
2010年6月30日星期三
玫瑰士多啤梨曲奇
玫瑰士多啤梨曲奇
材料(約20-25個):
牛油 80克 (放室溫至軟化)
糖粉 50克 (用咗砂糖代替)
蛋 1/2隻
低筋麵粉 130克
乾玫瑰花瓣 1湯匙
士多啤梨醬 1茶匙 (用咗士多啤梨jam代替)
作法:
1) 玫瑰花瓣用熱水浸10分鐘, 瀝乾水份備用
2) 牛油+糖打至鬆軟變白, 分次加入蛋液拌勻
3) 加入士多啤梨醬&乾玫瑰花瓣攪勻
4) 低筋麵粉篩勻, 拌入(3)中, 搓成粉糰
5) 搓平至0.5厘米厚, 放入雪櫃雪硬(約30分鐘)
6) 取出鈒出喜歡型狀, 用已預熱160度焗15-20分鐘
榛子牛油曲奇
材料(約25-30個):
牛油 110克 (放室溫至軟化)
糖粉 55克 (用咗砂糖代替)
蛋 1/2隻
榛子醬 20克
低筋麵粉 55克
高筋麵粉 85克
榛子粉 30克
作法:
1) 牛油+糖打至鬆變白, 加入蛋液拌勻, 再加入榛子醬拌勻
2) 將低筋麵粉+高筋麵粉+榛子粉一同篩勻, 拌入(1)中, 搓成粉糰
3) 搓平至0.5厘米厚, 放入雪櫃雪硬(約30分鐘)
4) 取出鈒出喜歡型狀, 用已預熱170度焗15-20分鐘
Pain d'amande (杏仁薄脆)
食譜: Sweet miniatures by Flo Braker8 tablespoons (115g) butter, salted or unsalted, cubed
1 1/3 cups (300g) coarse crystal golden sugar
1/2 teaspoon ground cinnamon
1/3 cup (80ml) water
2 1/3 cups (325g) flour
1/4 teaspoon baking soda
1 cup (85g) sliced almonds, blanched or unblanched
1. Melt the butter in a small saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved.
2. Remove from heat and stir in the flour, baking soda, and almonds until well mixed.
3. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm.
4. To bake the cookies, preheat the oven to 325º (160ºC.)
5. Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be.
6. Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies.
Yield: 80-90 片
伯爵茶曲奇食譜（約40件）
伯爵茶曲奇食譜（約40件）
材料: (a) 金桶牛油160g 糖粉50g
(b) 伯爵茶包 2包 滾水 10g 淡忌廉 20g
(c) 低粉 160g 高粉 10g 粟粉 30g 塩 少許
製法:1) 將(a)材料，牛油與糖霜打滑
2) 預備熱滾水焗伯爵茶約20mins；然後將(b)材料茶葉、水與淡忌廉混合
3) 將(a)及(b)混合，再打勻至溶合
4) 篩入(a) (b)及(c)材料；麵粉、粟粉、牛油等混合成麵團
5) 造形方法：
– 唧花（不需冷藏）
– 將麵團放入模內用保鮮紙包，放入雪櫃雪15mins左右, 硬身後可切片焗
6) 預熱焗爐180°，約15 mins曲奇面漸變金黃色即可
杏仁脆片@Ricky Cheung
砂糖 50克溶
牛油 20克
蛋白 100克
杏仁片 140克
Steps
1 先將麵粉、砂糖、溶牛油及蛋白攪拌至完全融和，隨後拌入杏仁片。2 將一小茶匙分量的杏仁片漿放在烘焙矽膠上，壓撥成薄薄的圓片狀。3 放入 140劍的焗爐焗 10-12分鐘至杏仁片呈均勻金黃色。4 趁熱將杏仁脆片鏟出，放在半圓形的膠筒上攤涼定型。
Tips
1 杏仁片可於蛋糕食材專門店買到。2 壓撥杏仁片漿時，要盡量令杏仁片不要重疊，才可容易焗至色澤平均而香脆。3 杏仁脆片攤涼後要立即放在密封的容器內儲存，以防受潮變軟。
1 杏仁片可於蛋糕食材專門店買到。2 壓撥杏仁片漿時，要盡量令杏仁片不要重疊，才可容易焗至色澤平均而香脆。3 杏仁脆片攤涼後要立即放在密封的容器內儲存，以防受潮變軟。
double chocolate cookies
材料：
麵粉 135g，梳打粉 1/4 茶匙，黃糖 45g，糖 45g，無鹽牛油 100g，蛋一隻，朱古力粒 60g，朱古力粉 18g
做法：
預熱焗爐 200c； 焗盤放上牛油紙／錫紙
混合麵粉，梳打粉，朱古力粉後用篩篩好
牛油及蛋放室溫回暖
牛油軟身後， 加入糖用打蛋器徹底拌勻至融合
加入蛋拌勻
加入篩好的粉類， 用打蛋器打成麵團
加入朱古力粒， 輕輕拌勻
用湯匙舀起一匙麵團，用另一湯匙推到牛油紙上，將麵團稍為平整至曲奇狀 （曲奇之間預留空位， 因麵團會發大若一倍）
用 180c 度焗 10－12 分鐘 （時間方面，如麵團較大，需時較耐大約15－20 分鐘）
將焗好的曲奇留在焗盤上待1分鐘，才把曲奇放在架上面，攤開待涼。
麵粉 135g，梳打粉 1/4 茶匙，黃糖 45g，糖 45g，無鹽牛油 100g，蛋一隻，朱古力粒 60g，朱古力粉 18g
做法：
預熱焗爐 200c； 焗盤放上牛油紙／錫紙
混合麵粉，梳打粉，朱古力粉後用篩篩好
牛油及蛋放室溫回暖
牛油軟身後， 加入糖用打蛋器徹底拌勻至融合
加入蛋拌勻
加入篩好的粉類， 用打蛋器打成麵團
加入朱古力粒， 輕輕拌勻
用湯匙舀起一匙麵團，用另一湯匙推到牛油紙上，將麵團稍為平整至曲奇狀 （曲奇之間預留空位， 因麵團會發大若一倍）
用 180c 度焗 10－12 分鐘 （時間方面，如麵團較大，需時較耐大約15－20 分鐘）
將焗好的曲奇留在焗盤上待1分鐘，才把曲奇放在架上面，攤開待涼。
Mocha Almond Chips Cookies by Tong Wong
(食譜改自Mocha Almond Chips Cookies by Tong Wong) 由雪兒提供
材料:
牛油室溫放軟 150 g
糖粉 130 g
中蛋 1 隻
杏仁片 150 g
低筋麵粉 260 g
可可粉 40 g or 25 g coco powder + 15 coffee powder
做法:1. 杏仁片放入焗爐以150度 焗約5 ~ 8分鐘備用2. 雞蛋打散備用3. 牛油放軟後加糖打至忌廉狀4. 加入蛋液攪勻至發起5. 加入杏仁片6. 篩入低筋粉和可可粉, 最後加入咖啡7. 用手搓至成麵團, 做成長條形/圓柱形8. 用保鮮紙包實放入雪櫃雪至硬身9. 雪硬後切片, 放入已預熱焗爐, 以175度, 焗約18 ~ 20分鐘10. 出爐後放在架上待涼便成
材料:
牛油室溫放軟 150 g
糖粉 130 g
中蛋 1 隻
杏仁片 150 g
低筋麵粉 260 g
可可粉 40 g or 25 g coco powder + 15 coffee powder
做法:1. 杏仁片放入焗爐以150度 焗約5 ~ 8分鐘備用2. 雞蛋打散備用3. 牛油放軟後加糖打至忌廉狀4. 加入蛋液攪勻至發起5. 加入杏仁片6. 篩入低筋粉和可可粉, 最後加入咖啡7. 用手搓至成麵團, 做成長條形/圓柱形8. 用保鮮紙包實放入雪櫃雪至硬身9. 雪硬後切片, 放入已預熱焗爐, 以175度, 焗約18 ~ 20分鐘10. 出爐後放在架上待涼便成
白之戀人
朱古力餡︰
-白朱古力200g -忌廉20g
曲奇材料︰
-牛油150g -糖粉60g -蛋30g -蛋白15g -低筋麵粉180g
做法︰
1.將白朱古力坐溶，離火，加入忌廉攪勻。
2.例入平模中，用保鮮紙倫舖貼面層，雪凍60分鐘。
3.雪凍後用模吸出做形，備用。
4.牛油打滑，加入糖粉後打至奶白色，再加入蛋和蛋白打滑，加入低筋麵粉攪勻，抺在心形的紙孔上，用模吸出做形。
5.以120度焗10分鐘。
6.曲奇焗好後待涼，然後將兩塊放上白朱古力，即成。
-----------------------------------------------------------------
用料: (48塊曲奇共24塊白之戀人)
牛油90g
糖粉60g
低筋麵粉100g
蛋1隻
雲尼拿香油1g
夾心料:
白朱古力100g
忌廉20g
1.牛放軟, 篩入麵粉及糖粉, 加入雲尼拿油, 用打蛋器慢打勻
2.打入蛋混合粉糰
3.用方形膠模片, 將粉糰拌勻於牛油紙上
4. 用刀拌平, 刮去多餘的曲奇料, 小心除去膠片
5. 放入巳預熱190度的焗爐, 用180度火焗6-7分鐘, 呈微金黃色
6.忌廉加熱, 放入白朱古力, 隔熱水座溶
7. 最後唧在曲奇上, 兩塊夾在一起即成!
-白朱古力200g -忌廉20g
曲奇材料︰
-牛油150g -糖粉60g -蛋30g -蛋白15g -低筋麵粉180g
做法︰
1.將白朱古力坐溶，離火，加入忌廉攪勻。
2.例入平模中，用保鮮紙倫舖貼面層，雪凍60分鐘。
3.雪凍後用模吸出做形，備用。
4.牛油打滑，加入糖粉後打至奶白色，再加入蛋和蛋白打滑，加入低筋麵粉攪勻，抺在心形的紙孔上，用模吸出做形。
5.以120度焗10分鐘。
6.曲奇焗好後待涼，然後將兩塊放上白朱古力，即成。
-----------------------------------------------------------------
用料: (48塊曲奇共24塊白之戀人)
牛油90g
糖粉60g
低筋麵粉100g
蛋1隻
雲尼拿香油1g
夾心料:
白朱古力100g
忌廉20g
1.牛放軟, 篩入麵粉及糖粉, 加入雲尼拿油, 用打蛋器慢打勻
2.打入蛋混合粉糰
3.用方形膠模片, 將粉糰拌勻於牛油紙上
4. 用刀拌平, 刮去多餘的曲奇料, 小心除去膠片
5. 放入巳預熱190度的焗爐, 用180度火焗6-7分鐘, 呈微金黃色
6.忌廉加熱, 放入白朱古力, 隔熱水座溶
7. 最後唧在曲奇上, 兩塊夾在一起即成!
butter cookies-榛子, 牛油, 朱古力曲奇
材料:
1/8 tsp of salt
butter100克 (緊記用金罐牛油)
icing surger25克
cake four 63克
self -raising flour 20 G
corn starch 23克
(如果整朱古力就加可可粉9gand - 3 g in each flour s, 如果整牛油就唔駛加)
+ 10g -15 g egg white
制法:1. 牛油與糖霜打滑(唔駛打到變白家)2. 篩入cake four及corn starch, 榛子粉 及混合成面團3. 唧花，在曲奇面放上入爐朱古力粒(可加可唔加)，然後放入160-170 ( depending on your oven, for smaller oven, use 160) 度焗爐焗15分鐘to 20 ( smaller oven ; less time)至金黃色(最重要都係睇返自己個焗爐去調效時間. 原食譜係20-25mins, 我只用了20 mins, 165 D c)
180度焗爐焗12分鐘
notes:
1.依個分量約可以做25-30塊, can use cookie gun
--------------------------
低筋面粉 100g
corn starch 25g
可可粉 15g
牛油 130g
糖粉 50g
蛋白 12g
1/8 tsp of salt
butter100克 (緊記用金罐牛油)
icing surger25克
cake four 63克
self -raising flour 20 G
corn starch 23克
(如果整朱古力就加可可粉9gand - 3 g in each flour s, 如果整牛油就唔駛加)
+ 10g -15 g egg white
制法:1. 牛油與糖霜打滑(唔駛打到變白家)2. 篩入cake four及corn starch, 榛子粉 及混合成面團3. 唧花，在曲奇面放上入爐朱古力粒(可加可唔加)，然後放入160-170 ( depending on your oven, for smaller oven, use 160) 度焗爐焗15分鐘to 20 ( smaller oven ; less time)至金黃色(最重要都係睇返自己個焗爐去調效時間. 原食譜係20-25mins, 我只用了20 mins, 165 D c)
180度焗爐焗12分鐘
notes:
1.依個分量約可以做25-30塊, can use cookie gun
--------------------------
低筋面粉 100g
corn starch 25g
可可粉 15g
牛油 130g
糖粉 50g
蛋白 12g
2010年6月28日星期一
Foccacia Recipe
Ingredients
2 teaspoons dry yeast
1 cup warm water ( 45 -47 Degree)
2 tablespoons sugar
3 1/2 to 4 cups flour 390G
1 tablespoon coarse salt
1/4 cup olive oil
Toppings:
2 tablespoons olive oil
1 red onion, diced ( red tense to be sweeter)
8 garlic cloves, minced
1 tablespoon coarse salt
Freshly ground black pepper
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 mins
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. fold and press the doughe for at least ten times to pop out the air bubbles.Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 25 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F( 200 Degree C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, salt, pepper. Bake on the bottom rack for 15 to 20 minutes.
2 teaspoons dry yeast
1 cup warm water ( 45 -47 Degree)
2 tablespoons sugar
3 1/2 to 4 cups flour 390G
1 tablespoon coarse salt
1/4 cup olive oil
Toppings:
2 tablespoons olive oil
1 red onion, diced ( red tense to be sweeter)
8 garlic cloves, minced
1 tablespoon coarse salt
Freshly ground black pepper
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 mins
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. fold and press the doughe for at least ten times to pop out the air bubbles.Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 25 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F( 200 Degree C). Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, salt, pepper. Bake on the bottom rack for 15 to 20 minutes.
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