★改自此配方
★可做4箇中等大小曲奇
you'll have 4 middle size cookie
用料
★打發部分 creamy part | |
黃油 butter | 23g |
代糖 calorie-free suger | 6g |
★第二部分 the second part | |
室温全蛋液 room temperature egg mixture | 10g |
低筋麪粉 cake flour | 30g |
泡打粉 baking powder | 1.3g |
鹽 salt | 0.2g |
可可粉 cocoa powder | 5g |
★最後加入 add in at last | |
巧克力幣 chocolate drops | 10g |
堅果碎 chopoed nuts | 10g |
可可堅果軟曲奇 soft chocolate nut cookies的做法
軟化黃油,約22-24度
soften the butter, about 22-24 ℃
唯一的難點在軟化黃油:如有温度計,可以直接測量黃油温度到22-24℃,按下去毫無阻力
the only difficulty is the texture of butter:you can simply use a termometer to make sure it has rised to22-24 ℃ if u have one, u could feel no resistance at all.加糖打發
cream it with suger分次加入雞蛋液
add in egg mixture,little at a time篩入粉類
sift in the powder切拌、壓拌均勻
stir until well combined加入巧克力和堅果碎
我的是榛子、核桃、腰果、葡萄乾、黑提幹、蔓越莓幹、南瓜子
fold in chocolates and chopped nuts
i got hazelnuts、walnut kernels、cashew nuts、raisins、dried cranberry、pumpkin sead kernels隨意整形成圓餅
free form into round cookies180度16-18分鐘。出爐放涼
bake at 180℃ for 16-18min. set aside and cool down超美味
soooo tasty
小貼士
ʕ •ᴥ•ʔ~~~Learning English
1.打發黃油的“打發”用cream做動詞,很形象呢
2.隨意整型 free form。 free也可以做副詞
3.堅果果乾的英文翻譯
macadamias 夏威夷果
hazelnuts 榛子
almonds 巴旦木
cashew nuts 腰果
pecan kernels 碧根果
pistachios 開心果
pin nuts 松子
peanuta 花生
pumpkin sead kernels 南瓜子
walnut kernels 核桃仁
dried cranberries 蔓越莓幹
raisins 葡萄乾
4.將巧克力、果乾等翻拌入麪糊可以用“fold in”,也非常形象
5.軟化的黃油可以用“soft butter”或“softened butter”表達,也看見過用“room temerature butter”表達的。