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Thursday, January 28, 2021

2021年迎新年之三: Cranberry Shortbread/biscuits 蔓越莓饼干



这是新尝试的年饼, 在家很受欢迎呢! 想不到蔓越莓跟饼干那么搭。 而且做法很简单, 但是出来的饼干感觉很高贵, 大家有机会就要试试。
 
这次做的分量不多, 所以饼干一会儿就被吃完了。 我觉得这款饼干很适合用来送礼, 因为看起来很高贵的感觉。 这饼干最挑战的部分就是如何把饼干弄成长条四方形, 这样待会儿切出来的形状才会比较美观。 看来我在这方面还要多加努力。


蔓越莓饼干
低筋面粉 200g
奶油 (室温)  100g
糖粉 75g
蔓越莓干 75g (浸热水15分钟再抹干)
鸡蛋 1粒
奶粉 2Tbsp (可省略)

把奶油和糖粉用搅拌器打发, 慢慢加入蛋液, 继续拌匀。
加入粉类和蔓越莓干, 用低速搅匀。
用保鲜膜, 把面糊行成长四方形状 (如图), 然后放入冰箱冷冻大概 30分钟。
取出, 切成薄片 (0.7cm), 放入预热烤箱, 160'C烤20-25分钟。

Cranberry Shortbread (recipe from Kenneth Goh)

Cake flour 200g
Butter 100g
Icing sugar 75g
Dried cranberries 75g (soaked and rinse dry)
Egg 1
Milk powder 2tbsp (optional)

Cream butter and icing sugar until light and fluffy.
Add in egg slowly and beat till well combined.
Shift in the powder and dried cranberries, and beat with low speed till combined.
Transfer the dough on a ling wrap. Shape it in a rectangular shape.
Put the dough into the freezer for half an hour, until it is firm enough to be cut.
Slice the dough into 0.7cm thick.
Bake in preheated oven at 160'C for 20-25 minutes.


1 comment:

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