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Saturday, January 23, 2016

Salted Egg Yolk Cookies 咸蛋黄酥饼


今天尝试了一道新的新年饼干, 咸蛋黄酥饼。 听起来会不会觉得怪怪的, 咸蛋黄跟饼干怎样搭得起呢? 不过这个要试了才知道噢。 

  • 奶油 (室温)85g
  • 细糖 40g
  • 咸蛋黄 (蒸熟再压烂)2个
  • 面粉 125g
  • 玉蜀黍粉 10g
  • 发粉 1/8 tsp
  • 蛋黄 1个 抹面用
  • 黑芝麻 洒在饼干上面 
  1. 用电动搅拌器把牛油和细糖搅拌至均匀, 直到颜色变浅。
  2. 筛入面粉, 玉蜀黍粉和发粉, 用刮刀拌匀。 
  3. 加入咸蛋黄, 然后把它们混合成一个面团。
  4. 把面团放入冰箱冷藏30分钟取出。
  5. 把部分面团杆成3mm的厚度, 然后用模型把面团割出来, 放入烤盘, 抹上蛋黄再撒上黑芝麻。 
  6. 放入预热170‘C的烤箱, 烤大概15分钟或金黄色。 
Salted Egg Yolk Cookies
Source: Bake for Happy Kids and Frozen Wings
Makes about 60 very small one-mouthful size cookies
  • 85g butter, softened at room temperature
  • 40g caster sugar
  • 2 cooked salted egg yolks, mashed
  • 125g all purpose flour
  • 10g corn flour
  • 1/8 tsp baking powder
  • 1 egg yolk, lightly beaten to glaze
  • black sesame seeds to sprinkle
  1. Using a wooden spoon or an electric mixer, beat butter, sugar and salt until light and fluffy.
  2. Sift flour, corn flour, baking powder into the butter mixture and use a spatula to mix until the flour mixture is totally absorbed into the butter mixture. 
  3. Then stir in the mashed salted egg yolks and gather the crumbs to form a soft pliable dough. Wrap dough in cling film and allow it to rest in the fridge for at least 30 mins.
  4. Line baking trays with baking paper and preheat oven to 170°C
  5. Place dough on a lightly floured surface to roll into 3 mm thickness and cut them into shapes using your desired cookie cutter. Brush the cookies with egg yolk and sprinkle sesame seeds on them and bake for 15 mins or until golden brown. 
这个带有奶油香的饼干, 加了咸蛋黄真的有画龙点睛的效果。 虽然是吃不出咸蛋黄的味道, 但是它却丰盛了整个饼干的香味。 而且饼干有溶在口里的感觉, 很不小心就会多吃了一个。 我觉得这个饼干拿的时候真的要‘handle with care',  因为真的很’脆弱‘, 一不小心掉了就会碎掉, 真的好珍贵。 有机会大家试试看, 因为我的家人尝试了都赞好, 会吃上瘾呢。

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