Monday 23 January 2017

蔓越莓粟米曲奇 【Cranberry Cornflake Cookies】






几个月前, 贪心的'扫”了好多盒的粟米片, 如今见到这“排排坐”在橱柜里的粟米片铁罐, 心想怎么办才好?  就这样换汤不换药, 取了巧克力核桃曲奇的食谱, 变了这款未曾出现过的曲奇。  只是将之前的主角换了, 加了2个新的角色,  儿子说这又是一款充满着惊喜的年饼! 





【蔓越莓粟米曲奇

[材料]
160克无盐奶油
75克黄糖
40克牛奶
200克底筋面粉, 过筛
55克杏仁粉
2克盐
80克粟米片(稍微压碎)
120克蔓越莓干(剪小)

做法
1.  将黄糖和奶油以搅拌器搅拌至乳白淡色, 慢慢的加入牛奶拌匀。
2.  将面粉, 杏仁粉和盐混合, 拌入奶油糊里以橡皮刮刀搅拌几下, 再以搅拌机搅拌均匀。
3.  再加入粟米碎和蔓越莓干, 以橡皮刮刀翻拌均匀。
4.  以勺子舀起一小块饼面糊(约10克), 放在铺有烘纸的烤盘上, 稍微按扁,记得在面团之间留点空隙。
 5.  放入预热烤箱165度烘烤约23分钟至熟即可。  


【Chocolate Walnut Cookies

[Ingredients]
160g unsalted butter
75g brown sugar
40g fresh milk
200g cake flour, sifted
55g ground almond
2g salt
80g cornflake (crushed)
120g dried cranberry (cut into small pieces) 

【Method
1.  cream butter and brown sugar at medium speed till light and fluffy.
2.  Gradually add in fresh milk and mix well.
3.  Add in flour, ground almond and salt, mix well.  
4.  Then, add in cornflake and dried cranberry, fold well by using a rubber spatula.
5.  Scoop a small balls of batter (10g), place it on baking tray and press slightly.

6.  Bake in preheated oven at 165C for 23 minutes until cooked.




1 comment:

  1. 蔓越莓加粟米片新口味吖,很棒很棒!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...