Audrey's Kitchen

Monday, 16 February 2015

黄金黄梨饼

黄金黄梨饼

Copy from Jeslyn Thoe
Link: https://www.facebook.com/groups/187277697977009/permalink/852968061407966/

黄金黄梨饼～第一次自己更改食谱，参考了台湾佳颖师傅的食谱后稍做更改，结果更酥，更香……这就是我寻找已久的味道!我用了 UHT whipping cream，所以更容易做造型哦

材料：

420g 牛油， 4g 盐， 120g 糖分， 120g 奶粉， 24g 蛋黄粉， 96g UHT whipping cream,

60g 蛋黄， 600g 低筋面粉

1.奶油+鹽巴+糖粉拌勻

2.加入蛋黃拌勻

3.加入奶粉、蛋黄粉、UHT whipping cream拌勻

4.最後拌入低筋麵粉

5.鬆弛３０分鐘

6.酥皮1:餡料1放入模中，入烤箱以１５０／１５０烤約２５鐘~~十分鐘後要翻面顏色才會均

勻

若你的黄梨馅是15g那酥皮也是 15g, 一对一

浣熊造型饼干- 情人节特定 (中英食谱教程)

浣熊造型饼干- 情人节特定 (中英食谱教程)

Copy from Cheryl Lai
Link: http://bakingtaitai.blogspot.sg/2015/02/racoon-cut-out-cookies-valentines.html?m=1

Racoon Cut-Out Cookies
浣熊造型饼干

Ingredients:

150g cake flour (I used Blue Jacket premium cake flour from Taiwan*)
50g icing sugar
30g egg white
60g unsalted butter (see note below)
1 tsp unsweetened cocoa powder (1/4 for making light brown dough, 3/4 for making dark brown dough)
Dark Chocolate - for drawing the racoon's eyes, nose and belly button (I used 4 pieces of Malagos 65% Dark Chocolate**)

食材：

150g 低筋面粉（我用台湾水手牌蛋糕粉*）

50克　糖粉

30克　蛋白

60克　牛油 (请看下面的提示）

1 小茶匙　可可粉 (1/4做浅褐色面团，3/4做深褐色面团）
黑巧克力：溶化后画浣熊的眼睛,鼻子和肚脐　

*Marie of Blue Jacket Flour has passed me some premium flour (水手牌麵粉) from Taiwan to try out. The 'Blue Jacket flour' is made from top milling grades of hard red spring wheat (CWRS) from Canada and its water absorption rate and stability are superior than many other brands on the market. It is positioned as the flour with the same quality like the Japanese premium brands yet at a more competitive price.
It is now available in Singapore retailing at Kitchen Capers, Grocer Tai's and Blue Jacket Flour online store. Click here for more details.
*台湾水手牌面粉现在在新加坡也买的到了。

**Malagos Chocolate is 100% all natural, NO gluten, Non-GMO, no preservatives or artificial colouring, no dairy and no nuts. It is of single-origin which gives it that distinct flavour. Amy of Chocolate Chop Sisters is having a Lunar New Year promotion and offering all Malagos chocolate products at 20% discount now till end of February 2015. Do visit her online store at http://chocolate-chip-sisters.com/ if you intend to get some pure and all natural artisan chocolate for baking or eating.

Method 方法：
1. Soften the butter at room temperature, add in icing sugar and cream till the mixture turns pale and fluffy.
1。牛油软化至半软状态，加入糖粉拌匀打发。

2. Add in the egg white, whip till well mixed.
2.加入蛋白，拌匀打发。

3. Sift in the cake flour, use a spatula to stir and form a soft dough. (refrigerate the dough for about half an hour if you find it too soft to handle.)
3.加入过筛的低粉，用刮刀搅拌均匀混合成光滑的面团。（入冰箱冷藏半小时左右即可使用制作。）

4. Divide the dough into 3 portions, mix 1/4 teaspoon of cocoa powder to one portion and 3/4 teaspoon of cocoa powder to another portion.
4。面团分割成三份，一份加入1/4 小茶匙可可粉揉匀，剩下的可可粉揉进另一份面团。

5. Use the cookie cutter cut out each part accordingly and piece together.
5。用饼干模把各个部分面团切出来，再拼在一起。　

I used the remaining dough to cut out some flowers.
我用剩下的面团切出一些小花。

6. Bake in a preheated oven at 150 degrees Celcius fan forced for 12 minutes.
6。放入预热烤箱150摄氏度上下火烘烤12分钟。

7. Transfer the cookies to a wiring rack to let cool.
7。饼干转移到凉网散热。

8. Melt some dark chocolate, pour into a piping bag attached with the smallest tip or just cut a tiny hole. (I used Wilton no.1 tip)
8。溶化黑巧克力，倒入裱花袋，剪小小口。

9. Pipe the racoon eyes, nose and belly button and attach a dried fruit or nut in between the racoon's paws. (I have attached a decor heart, pipe some chocolate to paste it down.)
9。黑巧克力给小浣熊画上眼睛、鼻子和肚脐眼。最后把干果或装饰糖霜用巧克力粘在两个小手之间就完成了。

Note 提示：
Softened butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar and it will also affect your baked product.

牛油放在室温软化。手指按下感觉稍微软就可以使用了。不要等到牛油完全软化才用，不然会比较难打发，也会影响烘焙出来的成品。

Here's wishing everyone a Happy Valentine's Day!
祝大家情人节快乐！

Wednesday, 21 January 2015

抱抱熊饼干

抱抱熊饼干

Copy from SiowKian Tan
Link: http://sophianaustin.blogspot.com/2014/04/blog-post_28.html?m=1

抱抱杏仁果迷你小熊餅

無鹽奶油30克，室溫
紅糖40克，過篩
雞蛋10克
杏仁粉20克
低筋麵粉80克
無調味杏仁果

1. 奶油以低速打軟，加入紅糖以中低速打到奶油蓬鬆，加入蛋液打到均勻，然後拌入杏仁粉與麵粉，用手捏成麵糰。

2. 麵團裝入大型透明塑膠袋中，用擀麵棍擀成0.3~0.4公分厚度，塑膠袋包好，放進冰箱冷藏30分鐘 (如果天冷則可省略冷藏步驟 )。

3. 烤箱預熱170度。取出麵團，趁麵糰還有硬度時用小熊餅乾壓模壓出餅乾，排列於鋪好烘焙紙的烤盤上，在每隻小熊胸前放上一顆杏仁果，小熊的兩手小心扳到杏仁果上，稍稍壓緊，再利用筷子的尖頭點上眼睛與鼻子。進烤箱烤10分鐘，取出放涼一分鐘後移至網架上冷卻。

{ 廚房筆記 }

1. 將麵糰放進冰箱的目的是增加麵糰的硬度，切模比較容易操作。

2. 紅糖一定要過篩，如果你不想要有「長麻子」的小熊的話。

3. 小熊的2隻小手要貼好杏仁果，最好輕壓一下，不然烘烤過程中餅乾膨脹，會影響成果。

*************
Other people comment:

我用了這個配方還有日本人的配方做小熊餅乾，這個配方比較好吃，但是很容易碎裂不好做（因為我的熊手腳比較長），最後直接做成切片杏仁餅，哈哈。

Monday, 19 January 2015

糖霜花生

糖霜花生

Copy from Icesiaoai Chia‎
Link: https://www.facebook.com/groups/1427064800870043/permalink/1554889391420916/

食谱如下:

花生2碗
糖1碗
水1碗

做法:
1～花生洗干净后就直接用小火炒到金黄色，要一直不停翻炒，以免烧焦。炒好放一旁待凉。
2～糖和水一起用小火煮到冒泡，就把炒好的花生放进快速翻炒。一开始炒的时候是黏黏的，炒了一会儿，就会慢慢开始出现白色糖霜，再稍微炒多一会，让糖霜完全黏在花生或是看到完全没有一丝黏黏的糖丝，就可以起锅，待凉就能吃了*^_^*