Saturday 1 July 2017

丹麦皇冠曲奇【Danish Butter Cookies】




穿梭在忙碌的六月, 我只能以匆匆的步伐送走你,
不希望把你留住, 亦不想拥抱着你, 
六月,你走吧!
因为你的存在, 我只能日夜对着那密密麻麻的数字, 
因为你的停留, 我忘却了日历的轮廓,错失了那漂亮的日出和日落。  
送走了让人窒息的六月, 迎来让人松了一口气的七月,
哦! 不, 应该说是松了几口气!
七月,你好,
八月, 你也好吧! 
接下来的日子, 你们都好吗?



【丹麦皇冠曲奇

[材料]
160克无盐奶油
75克细砂糖
40克牛奶
200克底筋面粉, 过筛
40克杏仁粉
2克盐

装饰:  粗糖

做法
1.  将牛奶和细砂糖加热至糖溶化即成糖酱, 冷却备用。
2.  将奶油以搅拌器搅拌至乳白淡色, 分3次的加入糖酱拌匀, 继续以搅拌机打发至光泽。
3.  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。
4.  面粄撒上足够的面粉, 将面团放在面粉上, 面团上再撒上面粉, 把擀成稍微厚的面团, 并以保鲜膜包好放入冰箱冷藏至到固定(约1小时)
5.  将固定好的曲奇面团取出, 擀成约1cm的厚面团, 再以模型切出各人喜爱的形状。平均摆放在烤盘上, 表面撒上粗粒砂糖。  
6.  放入预热烤箱170度烘烤约20分钟至曲奇边缘微微放黄或金黄色即可。  

食谱参考这里



【Danish Butter Cookies

[Ingredients]
160g unsalted butter
75g castor sugar
40g fresh milk
200g cake flour, sifted
40g ground almond
2g salt

Decoration:   coarse sugar

【Method
1.  Dissolve castor sugar and fresh milk with low heat by using the double boiled method.
2.  Cream butter at medium speed till light and fluffy, gradually add in sugar mixture and continue beat until smooth.
3.  Add in flour, ground almond and salt, mix well.  
4.  Sprinkle enough flour on the working desk, place the dough on the flour, spread the flour on the dough, roll it into a thick dough, wrap it and keep in a refrigerator for about 1 hour.
5.  Remove cookie dough from the fridge,  roll it into about 1cm thick dough and cut it out with your desired design of cookie cutter.  Then, place them on the baking tray, sprinkle with coarse sugar.
6.  Bake in preheated oven at 170C for 20 minutes until the edge of the cookies slightly yellow or golden brown.



5 comments:

  1. 六月我也是很忙, 忙着吃喝玩乐,晒黑黑吃肥肥,现在好可怜。。。😂😂😂
    请我吃几片饼平复一下我的心情😂😂😂

    ReplyDelete
  2. May May 家的丹麦皇冠曲奇做得好漂亮,等下我约甜妹妹一起到你家享用贵夫人似的下午茶。。呵。。。呵。。。

    ReplyDelete
  3. 这饼干好好吃的呐!
    吃了停不了口~

    ReplyDelete
  4. Am still looking forward to get the mould ! Can't wait to make these cookies soon. Love it.
    Blessings, Kristy

    ReplyDelete
  5. 原来在忙着玩数字游戏。。哈哈!!这个月轮到我接棒了。惨!!

    ReplyDelete

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