2012年11月26日星期一

chocolate cookies



Original recipe makes 4 dozen Change Servings Makes servings US Metric Adjust Recipe (Help)

1 cup butter, softened

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

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Directions

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls
Lemon-Glazed Madeleines




24 cookies



Adapted from The Sweet Life In Paris by David Lebovitz



If you use baking powder, they may take another minute or so to bake since the batter will rise higher. They’re done when the cakes feel just set if you poke them with your finger. Avoid overbaking them. There’s nothing better than a fresh, buttery madeleine.



I also prefer to bake these in the upper-third of my oven, so the tops get slightly-browned. I love the lemon glaze, but you can omit it if you want your madeleines nekkid.



3 large eggs, at room temperature

2/3 cup (130g) granulated sugar

rounded 1/8 teaspoon salt

1 1/4 cup (175g) flour

1 teaspoon baking powder (optional)

zest of one small lemon

9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds



3/4 cup (150g) powdered sugar

1 tablespoon freshly-squeezed lemon juice

2 tablespoons water



1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.



2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.



3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)



4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.



5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)



6. To bake the madeleines, preheat the oven to 425 degrees.



8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4′s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.



10. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.



11. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.



Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. I don’t recommend freezing them since the glaze will melt.



Madeleines chocolate cake

Madeleines au chocolat - 土屋公二




食譜(約30件)



低筋麵粉 180g



可可粉 (無糖) 30 g



泡打粉 5g



糖 200g (我減至 180g)



蛋黃 260g



牛油 180g



黑朱古力 35g



可可胚乳 15g







1) 低筋麵粉,可可粉,泡打粉混合後過篩, 加入砂糖攪拌



2) 把蛋黃打散加入 1) 中, 大略地混合即可



3) 牛油放小鍋中, 加熱到完全融化, 取一半分量的融化牛油加入 2) 中, 快速地攪拌, 再加入餘下的融化牛油, 攪拌至光潤柔滑的狀態



4) 黑朱古力隔水加熱融化後加進 3) 裡攪拌均勻



5) 麵糊用保鮮紙封好, 放室溫30分鐘



6) 將整盆麵糊放爐上開小火加熱, 一會兒上火, 一會兒離火, 加熱至 40-43度轉變為不間斷流動滴落的狀態即可,



7) 將麵糊倒入模, 灑上可可胚乳, 放入已預熱180度的焗爐焗13-15分鐘

butter cookies

Butter Cookies 食譜  (改自Pierre Herme) 
牛油(室溫放軟)95g    salt 1g    糖霜35g   低粉115g 黑櫻子15g

1.將牛油,salt,糖類打至乳白色

2.加入所有粉用手搓至均勻

3.加入黑樱子搓勻

p.s原食譜係唧花,我這個人喜好做吸模曲奇

chocolate cookies

chocolate cookies 食譜  (改自Pierre Herme)

牛油(室溫放軟)110g   鹽2g     糖霜20g    黃糖40g    

高粉40g   低粉90g       梳打粉3g    可可粉20g    朱古力65%(切碎) 90g

1.將牛油,salt,糖類打至乳白色

2.加入所有粉用手搓至均勻

3.加入朱古力碎搓勻

4.用保鮮紙包好,雪2-3小時

5.切成1cm厚度

6.180度焗13min