Butter Cookies 擠花器做形曲奇
材料
無鹽牛油…………..120g
糖粉…………………60g
鹽……………………少少
蛋黃…………………2個
薄力粉………………180g
果醬……….(裝飾用)適量
事前準備 – 牛油切丁放至室溫。分開蛋白和蛋黃。薄力粉篩兩次。(如果沒有薄力粉可用100g麵粉加20g粟粉代替)
做法
1. 牛油加打軟，加入鹽，糖粉分3次加入牛油打成奶白色。
2. 每次加入一個蛋黃在牛油混合物中打勻。
3. 薄力粉分3次加入拌勻。
4. 開動焗爐180度。
5. 麵團放入整餅器整形，加些果醬在面，用180度焗10~12分鐘。
其他味道：(份量可以自己加減)
1. 用朱古力粉或抹茶粉要先和薄力粉/麵粉篩勻才使用。
2. 咖啡粉要先用小小熱水溶化，在2.做法後時候加入。
3. 紅茶碎可在2.做法後時候加入。
4. 加入麵團中的果仁類或朱古力都要切碎，在3.做法後時候加入。
Butter Cookies 印花曲奇
材料：
牛油………..90g
砂糖………..50g
蛋…………..1隻
麵粉………..180g
事前準備 – 牛油切丁放至室溫。薄力粉篩兩次。
做法
1. 牛油加打軟，砂糖粉分3次加入牛油打成奶白色。
2. 每次加入少少蛋液在牛油混合物中拌勻。
3. 篩入薄力粉拌勻，壓成麵團，放入雪柜休息1小時。
4. 1小時後開動焗爐180度。
5. 取出麵團壓薄，印出形狀或切成方型等。
6. 用180度焗13~15分鐘。
這食譜可做成撻皮：
1. 取出麵團壓薄，小心放入撻模中成形，用叉按些小洞在底部。
2. 在撻面放上牛油紙或錫紙再加重物在面(如豆類或小石) 。
3. 做空撻的時候，先用180度焗15分鐘，取出牛油紙和重物等，再焗多10分鐘即可。
4. 有餡撻的時候，先用180度焗10分鐘，取出牛油紙和重物等，倒入餡料再焗(溫度和時間依食譜)，這樣焗出的撻皮不會太濕。
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from kmflower:
hermina在cookeasy時好好心地咁用糖霜做過一次既testing cookies, 如果有人用糖霜做既就可以睇睇幫唔幫到手lu~
正常做法:
做法：
1. 牛油拌軟，糖粉分3次加入牛油中拌至奶白色Cream狀。
2. 拌入鹽和紅茶葉再加入蛋黃拌勻。
3. 加入1/3 的薄力粉，輕輕拌勻。
4. 再倒入餘下之薄力粉，輕輕拌勻，用保鮮紙包好放入雪櫃1小時。 <—這是B的做法, 可用A做法, SAVE TIME
5. 預熱焗爐180度。
6. 取出壓平，用模按出形狀。
7. 用180度焗10~12分鐘。
A)1)把混合好的粉倒入袋中碌平再放入雪柜15分鐘。
2)15分鐘後取出，剪開袋按形。
B)1)把粉團輕接成圓形放入雪柜1小時。
2)1小時後取出，放上保鮮紙或膠紙/片等東西，碌平。
現在送上曲奇製作過程，今天的曲奇是用糖霜做的，發現了一些問題：
1. 材料在加粉後要用切拌的方法進行，因為過份打拌會使空氣含量減少，做成曲奇不夠鬆，所以在
做餅前要把粉篩兩次或以上另空氣含量曾加。
2. 這食譜的粉量比較多，所以在碌平的過程加保鮮紙或膠袋等在面一起碌可減少散裂，表面更加平滑。
3. 我用了兩種不同的冷藏方法，(A) 先放入膠袋碌平材料，後放雪柜，(B)材料按團放入雪柜，雪後才
碌，出爐的曲奇一樣鬆脆，但發覺(A)的方法比較好而且減少了很多時間，只雖冷藏15分鐘。
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(a) 人造牛油 2安士 + 幼糖 2安士 (from MuiMui)
(b) 蛋黃 1隻
(c) 普通麵粉 4安士 (= 1量杯)
把(a)用機打到變白滑.
下(b)打勻, 篩入 (c)攪和成麵糰
用麵粉棍滾平,用cutter 吸花
曲奇入爐用170度烤 12-15min至熟為止
copy from cookeasy’s boardmates
成分[ ８人份量]
200 克黑朱古力
200 克 牛油
2 tablespoons 白蘭地
110 g 黃糖
4 大蛋, 加4 大蛋黃
11/2 teaspoons 雲呢拿油
60 g 麵粉
1.將朱古力,牛油,白蘭地隔水慢火煮溶[ 大慨6-7 分鐘].
2.跟住將蛋,蛋黃,糖,用打蛋器打起,直至份量成2倍.[5-10 分鐘]
3.將朱古力液沿碗邊到入蛋泡沫中.
4.篩下麵粉, 用大匙輕力混合.[3-4 分鐘]
5. 將混合物放進焗杯中( 未食,可用保鮮紙蓋住,放進雪櫃冷藏)
6. 放入預熱的焗爐,200度焗 12分鐘.(雪櫃中拎出焗14分鐘)
7.伴與凍忌廉熱食.
Le Cordon Bleu’s style Muffins
Lemon muffins
make 8 medium muffins
300g self-raising flour
1/4 tsp baking powder
125 caster sugar
2tbsp grated lemon rind
185ml buttermilk
1tsp vanilla extract or essence
2eggs, lightly beaten
110g unsalted butter, melted
Icing:
20g unsalted butter, softened
100g cream cheese
2tbsp icing sugar
1 tbsp lemon juice
shreds of lemond rind, to decorate
preparation:
1. preheat the oven to moderately hot 200℃.
grease a 12-hole muffin tin with melted butter or oil, Sift the flour, baking powder and sugar into a large mixing bowl, stir in the lemon rind and make a well in the center.
2. Mix the buttermilk, vanilla and eggs together in a small jug.
3. add the butter and the egg mixture to the well in the dry ingredients. Using a metal spoon, stir until the mixture is just combined. Do not overmix -the mixture should be lumpy.
4. Spoon the mixture into eight holes of the muffin tin, filling each hole about the three-quarters full. bake for 10-12 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Leave in the tin for 5 minutes before lifting out onto a wire rack to cool.
5. to make the icing, beat the butter and cream cheese with electric beaters until well mixed. add the icing sugar and lemon juice, and beat until thick and creamy. Spread the icing over the muffins when they are completely cold. Decorate with shreds of lemon rind.
Le Cordon Bleu’s style Muffins
Mocha muffins
*make 12 medium muffins*
375ml milk
1tbsp instant coffe powder or granules
200g self-raising flour
200g plain flour
4tbsp cocoa powder
115g soft brown sugar
2 eggs,lightly beaten
160g unsalted butter, melted
125ml cream, whipped
drinking chocolate, to dust
preparation:
1. preheat the oven to moderately hot 210℃.
grease a 12-hole muffin tin with melted butter or oil. Heat the milk into a small saucepan over medium heat, without boiling, and add the coffee powder or granules. Stir until dissolved, then set aside to cool.
2. Sift the flour, cocoa powder into a large mixing bowl, stir in sugar and make a well in the center. Add the milk mixture, the eggs and the butter to the well in the dry ingredients, and stir with a metal spon until just combined. Do NOT overmix-the mixture should be lumpy.
3. Spoon the mixture into eight holes of the muffin tin, filling each hole about the three-quarters full. bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Leave in the tin for 5 minutes before lifting out onto a wire rack to cool completely before decorting.
4. top each muffin with a spoonful of whipped cream, and dust with the sifted drinking chocolate powder.
Le Cordon Bleu’s style Muffins
English muffins
*make 12 medium muffins 係英式,中間切開搽牛油o個隻*
2tsp dried yeast
400g strong or plain four
1.5 tsp salt
1tsp caster sugar
1tsp softened unsalted butter
preparation:
1. gently heat 225ml water in a small pan until it feels warm, not hot, to the touch. Remove from the heat and stir in the yeast until it is dissolved.
2. sift the flour, salt and caster sugar into a large bowl, make a well in the center and pour in the yeast mixutre. Melt the butter (again, it should not be too hot) and pour it into the well. Using your hand with fingers slightly spread apart, gradually bring the flour into the liquid and mix well. Turn the dough out onto a floured work suface and knead for 2-3 minutes, or until smooth.
3. Sprinkle a baking tray with flour, preheat the oven to hot 210℃. Turn the dough out onto a lightly floured work surface and knead until smooth. Roll the dough to about 1cm thick and using a 7cm plain round cutter dipped in flour, cut out rounds and place them on the baking tray. Re-roll any leftover dough and repeat. Cover the tray with plastic wrap and leave in a warm place for 15-20 minutes, or until the muffins have risen slightly. Bake for 15minutes, turning halfway through the cooking time. Remove from the tray and cool on a wire rack.
Chef’s tip: these muffins can also be cooked on top of the stove using a griddle or dry pan over low heat. Turn over as each side becomes lightly browned and is cooked through.
材料
餅乾碎 6安士
牛油溶液 3安士
忌廉芝士 7安士
酸忌廉 5安士
糖霜 1½ 安士
雞蛋 2隻
鮮奶 1安士
香蕉 1大隻
鮮忌廉﹝打起﹞ 9安士
餅乾﹝拌於芝士餅內﹞ 3塊
餅乾碎﹝拌於芝士餅內﹞ 3安士
魚膠粉 3茶匙
清水 6湯匙
餅底製法
1. 先將餅乾放於袋中，用木棍把它壓碎。 2. 牛油煮溶，與餅乾混合，平舖於餅盆內。
餡料製法
1. 先將芝士與糖霜以中速打勻，續加進蛋黃、.酸忌廉及鮮奶至完全滑身。2. 香蕉用機打成茸與芝士漿混合。 3. 三片餅乾用手破成粗件，與3安士餅乾一拼混入芝士漿，加入鮮忌廉。4. 魚膠粉加水混合，坐熱水至完全溶透，慢拌入芝士漿裡，倒於蛋糕盆中，冷藏大概1小時凝固。
origin from cookeasy
香蕉蛋糕
材料:
香蕉 6安士,
雞蛋 2隻,
砂糖 4安士(113g),
麵粉 6安士, (170.1g)
發粉 1茶匙,
梳打粉 1/4茶匙,
鹽 1/4茶匙,
牛油 4安士,(113g)
牛奶 2安士 (56.7g)
做法:
1)香蕉壓爛, 備用
2)發粉,麵粉,梳打粉,鹽同篩
3)砂糖連同已經放軟牛油打至奶白色,加入雞蛋打至均勻
4)加入牛奶,後分批加入1)和2),混合
5)放入已預熱焗爐用160c焗45 – 50分鐘
copy from cookeasy…
呢個recipe係糖朝既芒果布甸
芒 果 布 甸
Mango Pudding
材料: (4份)
芒果 (熟)
2個
花奶
1罐(約100毫升)
魚膠粉
1/2湯匙
忌廉
1小罐
砂糖
4湯匙
滾水
約1水杯滿
做法:
1. 芒果去皮及去核，切成粒狀。(或用攪拌機攪碎)
2. 將砂糖及魚膠粉攪勻，倒入滾水攪熔，待冷卻，再加入花奶、忌廉、芒果粒，再攪勻。將熔液平均分成四份倒入玻璃杯內，放入雪櫃約1小時即成！
＊食時可加新鮮芒果及花奶！
材料：(6-7個)
1. 低筋麵粉 250g
2. 發粉 2 1/2tsp
3. 無鹽牛油 100g
4. 糖 60g
5. 蛋 2個
6. 牛奶 70cc
7. 即溶咖啡粉 2tsp
8. 香草精 少許
作法：
1. 將咖啡粉溶於牛奶中。
2. 將已放軟的牛油打成乳狀，加入糖打至發白為止。
3. 分2-3次加入已打散之蛋，再加入作法1.及香草精拌勻。
4. 加入已過篩之粉類充分攪拌後。
5. 填入模子至6-7分滿。
6. 以170度烤18-20分鐘。