Thursday, 12 December 2013

还是没有成功的 ~ 巧克力蛋白香酥饼

做了白雪芝士蛋糕,还剩下两个蛋白,我再次挑战了巧克力蛋白香酥饼,可是还是挤得很丑,不知道是不是蛋白打不够,还是挤花嘴太大。。。唉。。。不过可以吃就好了。

巧克力蛋白香酥饼 
这次我烤好后,让饼干在烤箱里大约20分钟,取出后立刻放入罐里。

虽然做得很丑,可是小老板很喜欢!^_^

材料A (Ingredients A)
2粒           蛋白 (2 nos Egg white)

材料A (Ingredients B)
35g           细砂糖 (35g Caster sugar)
1汤匙       粟米粉 (1 tbsp Corn starch)

材料A (Ingredients C)
1/4茶匙    巧克力精华 (1/4 tsp Chocolate emulco)


步骤

1. 把蛋白打至起泡,把细砂糖和粟米粉分两次加入,打至硬性发泡。
     Whisk the egg whites until foamy, add in caster sugar and corn flour in 2 batches, 
     continue to whisk until stiff peak.
2. 加入巧克力精华,用刮刀搅拌均匀,装入放了花嘴的塑胶袋,挤在铺了烘焙纸的烤盘上。
     Add in chocolate emulco, fold with spatula until well combined, pipe the mixture on a 
     baking tray line with non-stick baking paper.
3. 送入预热烤箱,用120度烤1小时至干。
    Bake in pre-heat oven at 120 degree for 1 hours until dry.

16 comments:

  1. Hi Jozelyn,

    I like these almost fat-free cookies look good... they must be delicious with all the light fluffy crunches.

    Zoe

    ReplyDelete
    Replies
    1. Yes, this is delicious! Melt in the mouth!

      Delete
  2. 我的挤花也很烂,不想再挤了,哈哈
    妳下次一定会挤得漂亮 :)

    ReplyDelete
  3. 那里那里丑?谁说丑?偶扁他!偶倒觉得象twisties

    ReplyDelete
    Replies
    1. 你的想象力太丰富了。。。我只看到像“米共”。。。。哈哈哈哈!

      Delete
  4. 尝试多几次一定会更好!
    我也是初学者,不会用挤花嘴,一起加油吧!^^

    ReplyDelete
  5. 我上次做也是失败了。。。:(
    等下次有多余的蛋白,我会再挑战一次,我们一起加油!:)

    ReplyDelete
  6. hi jozelyn, as long as you find it tasty, ok la...i actually find baking meringue in any form is quite intimidating :)

    ReplyDelete
  7. Hi i not very sure if it will works if you wants to try add in tar tar or a bit salt it might able to help to keep the shape there. preferably is tar tar

    ReplyDelete
    Replies
    1. Thanks for your tips, will try that!

      Delete

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