Saturday, January 24, 2009

新年饼之三: 德国酥饼


再过几天就是新年了, 但是我的新年饼干的功课还没做完呢。 这个德国酥饼, 是昨天晚上弄的。 在网上看到大家都弄这个, 而且超级的简单, 但是大家都对这个赞不绝口, 所以我也要试试看到底有多厉害。

呵呵, 真的试过才能知道味道, 如果你喜欢奶油香的话, 一定会很喜欢这个饼干。 因为它的口感很酥, 就是那种溶在口里的感觉, 而且记得用比较好的牛油, 因为牛油在材料中占大部分。 虽然面团很粘, 不容易处理, 但是我觉得这个酥饼我会再次弄, 我喜欢这个会肥死人的饼干,哈哈。


饼干不用烘到金黄色的, 乳白色的饼干感觉很‘单纯’, 呵呵。。。

分享食谱啦~

A: Butter 250g, Icing Sugar 80g
B: Potato Starch 250g, Flour 100g

1. Whisk ingredients A till well-combined, add in ingredients B to form a dough. Shape according to preference.
2. Bake in preheated oven at 170'C for 15-20 mins.


真的会吃上瘾的, 肥死人了...

5 comments:

  1. hi gal..wanna ask oh, the butter and icing sugar need to beat till fluffy white? thx ya..happy cny..

    *winks*i think i'm only going to do this after cny..haha

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  2. Hey Joo, I got beat them till fluffy...good luck in your baking ya and happy CNY to you too!

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  3. I've made this but ended up to add extra flour to prevent it from too sticky... ~100g flour is added. I wonder did you encounter this prob?
    Thanks

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  4. Stempania: Yes, the dough was very sticky for me too, and I added a bit of flour. However, I think the texture won't be those 'melt-in-the-mouth' type if too much flour is added.

    ReplyDelete