Tuesday, 23 February 2016

丹麦牛油饼干 Danish Butter Cookies

如果称这个为丹麦牛油饼干,好像有欺骗大家的感觉,因为我用了我的最爱~金桶牛油来做这个饼干。

丹麦牛油饼干


虽然少了丹麦牛油的香气,金桶牛油的香气也很不错,打开罐子的时候,牛油香气也是扑鼻而来,很喜欢牛油的香味。

这个饼干我以为小老板不喜欢吃,因为发觉他除了褐色的饼干以外,近来好像不喜欢这样颜色的饼干,可是有惊喜,他吃了很多片,还要求带去学校。

谢谢花娘子 Joceline食谱和模子,感恩。我霸占这个模子几个月了 ^_^

材料A (Ingredients A)
150g        牛油 (150g butter)
80g          糖粉 (80g icing sugar)

材料B (Ingredients B)
2个          蛋黄 (2 nos egg yolk)
1/2 tsp     香草精 (1/2 tsp vanilla essence)

材料C (Ingredients C)
280g        低筋面粉 (280g low protein flour)
20g          奶粉 (20g milk powder)
1/2tsp      发粉 (1/2 tsp baking powder)

表层 (Surface Coating)
1个          蛋白液 (1 egg white)
适量        粗糖 - 我的粗糖撒太多了 (Some coarse sugar - I put too much)

步骤 Steps
1. 把材料A打至颜色变白后,加入材料B,打均匀,最后筛入材料C,搓成不黏手的面团。
    Cream ingredients A until light and fluffy, add in ingredients B, mix well, sieve in C and 
    knead to form a non-stick dough.


2. 把面团放在保鲜膜之间,擀成大约4-5mm的厚度,放入冰箱冷藏30分钟,取出后用模子
    压出形状,放在铺了烘培纸的烤盘上,表面涂上蛋白液,撒上粗糖,送入预热烤箱,
    170度,中层,开风扇,烤12分钟至熟,待凉后,放入密封罐子收藏,即可。
    Put the dough in between cling wraps, roll flat to form a thickness of about 4-5 mm, keep 
    in the fridge for 30 minutes then only start to cut using the danish butter cookies mould, 
    place the cookies on a pan lined with baking paper, brush the surface with egg white and
    sprinkle some coarse sugar on top, bake in pre-heated oven at 170 degree Celsius, 
    middle rack, fan force for 12 minutes or until cooked, once cool, store in air-tight 
    container.












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