杏仁黃油曲奇酥餅乾，蓬鬆酥脆，容易擠花Butter almond cookie,Easy to squeeze ,Fluffy and Crispy

這款曲奇食譜中，用到黃油和食用油的配合，完全解決了初學者容易出現曲奇麵糊不好擠花的難題，同時又保持了黃油的香氣。
杏仁粉和奶粉的加入，讓曲奇中杏仁和牛奶的香氣非常飽滿。
蛋清的加入，讓曲奇蓬鬆度最大化，讓餅乾內部非常酥脆，鬆散，同時又保持了外形花紋。
視頻裡，我還展示了在沒有專門的曲奇烤盤時，如何在普通烤盤上給曲奇定位，讓曲奇排列整齊，大小一致。
食譜後面的Tips裡，我詳細分享了家庭烘烤曲奇的小妙招，和經驗分享。

謝謝收看Ali’s Kitchen 阿栗的廚房！
In this cookie recipe, we used both butter and cooking oil, which perfectly solve the problem of that cookies are hard to squeeze out, which is easily happen among the beginners. But in the same time, this recipe keeps the aroma of the butter.

Adding almond powder and milk powder make the aroma of almond and milk very rich.

Adding the white part of the egg will maximize the fluffiness of the cookie, make the inside of the cookie very crispy and fluffy, but also keeps the texture on the surface.

In the video, I also showed how to place the cookie on an ordinary baking tray, make the size and distance between cookies average.

I shared some tips and experience in detail of home made cookie in the TIPS part below the RECIPE.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
食譜：
(曲奇30片+-）	15片	60片
28cm28cm烤盤2

無鹽黃油80克	40克	160克
食用油50克	25克	100克
糖粉60克	30克	120克
鹽1克	0.5克	2克
蛋清30克	15克	60克
低筋麵粉145克	72.5克	290克
奶粉15克	7.5克	30克
杏仁粉30克	15克	60克

ECIPE：
(Cookies 30 pieces+-)
2828cm tray2

Unsalted Butter 80g	40g	160g
Cooking oil 50g	25g	100g
Sugar powder 60g	30g	120g
Salt 1g	0.5g	2g
Egg white 30g	15g	60g
Cake flour 145g	72.5g	290g
Milk powder 15g	7.5g	30g
Almond powder 30g	15g	60g

製作步驟

杏仁黃油曲奇酥餅乾，蓬鬆酥脆，容易擠花Butter almond cookie,Easy to squeeze ,Fluffy and Crispy

見影片

Refer to video

==================

烘焙溫度：

烤箱中下層或者中層

150°

C（302°F）15分鐘

140°

C（284°F）10分鐘

烤箱中下層或者中層

烘烤小妙招和經驗分享：

*

各家烤箱不同，請自行具體調整。以餅乾烤到底部和邊緣變成淡棕色為宜。

*

烤箱如果有熱風功能、可以打開熱風。

*

烘烤完成後，可以關火，不要打開門取出餅乾，讓烤箱余溫慢慢再焙烤5分鐘，取出後晾涼，餅乾內部將非常香酥。

Tips：

*

黃油快速軟化的辦法：黃油從冷凍或冷藏裡拿出來後，切小丁，用打蛋器攪打散開，放室溫（如果氣溫很低可以隔溫水）軟化幾分鐘後將會變得柔軟，輕鬆可以按壓出洞，或者輕鬆抹開，這時就可以用來做曲奇了。

1、

黃油打發的盆裡，請保持無水，避免水份影響黃油打發。

2、

黃油打發後，食用油請分次加入。

3、

全部油打發好後，蛋清分次加入，避免油蛋分離。

4、

製作好的麵糊，如果不及時烘烤，可以擠好花後，放入冰箱冷藏保存，烤的時候直接拿出來烤，可以很好保持曲奇的漂亮花紋。

5、

如果沒有糖粉，可以用細砂糖替代，效果比較接近。不建議用粗砂糖替代。

6、

低筋麵粉不建議替換成中筋麵粉或高筋麵粉。這個食譜突出的曲奇口感是蓬鬆酥脆，不容易出現麵筋，且很容易擠花。

Baking

temperature:

Middle-

lower rack or middle rack of the oven.

150°

C（302°F）15mins

140°

C（284°F）10mins

BAKING

EXPERIENCE SHARING:

*

Adjust the temperature and time according to your own oven. When the bottom and the edge of cookie turn to light brown shade, it means OK.

*

If your oven have a hot air option, you can turn it on.

*

You can turn the heat off when you are done with baking, but DON’T take them out. Bake the cookie with the remaining heat for 5 minutes, then take them out, cool them, the inside part of the cookie will be crispy and full of aroma.

TIPS:

*

How to soften the butter in short time: After you take the butter from the freezer/refrigerator, cut them to small cubes, make them smaller with the mixer, put in the room temperature ( or if your place is so cold, put them in a container that is in the warm water). After a few minutes, the butter will be soft. If you can make a hole on it by just a gentle press, or you can make them to a thin piece easily, it is ready to make the cookies.

1、

The container for mixing the butter must be CLEAN, which means NO WATER in this case, so the mixing result won’t be influenced.

2、

After you are done with mixing the butters, add the cooking oil in separate time.

3、

After you are done with all the oils, add the white part of egg in separate time, so the oil and egg will mix together instead of separate from each other.

4、

if you are done with the cookie mixture, but you don’t want to bake immediately, you can squeeze them out first, put in the refrigerator, place them directly into the oven when you want to bake them. It can preserve the beautiful texture on the surface of the cookie.

5、

If you don’t have the sugar powder, you can replace it with caster sugar, the result will be similar. The coarse sugar is not recommended.

6、

It’s not suggested to replace the cake flour with bread flour or all-purpose flour. These two flours will form the gluten, which against the purpose and the characteristic of this recipe: this cookie is meant to be fluffy and crispy, and easy to squeeze.

alikitchen 作者

Welcome to Ali’s Kitchen! Welcome to Ali’s Kitchen! 我會每週更新食譜，和你們分享甜點烘焙，中國食物，還有異國美食。我是在外生活的阿栗。利用當地方便買到的食材，和家人朋友分享用心製作的美食，是我最幸福的事。如果您喜歡我的視頻，歡迎點贊，評論，訂閱我的頻道。 I’ll update and post new recipes(or recipe)each week, my recipe includes desserts, Chinese food, and delicious foods of many other cultures and countries. I’m Ali, I live outside of my homeland, I cook with local foods that I can get , share to my family and friends, and I think it’s the best part of my life. If you like my channel, ...

暫時沒有評論！

杏仁黃油曲奇酥餅乾，蓬鬆酥脆，容易擠花Butter almond cookie,Easy to squeeze ,Fluffy and Crispy

杏仁黃油曲奇酥餅乾，蓬鬆酥脆，容易擠花Butter almond cookie,Easy to squeeze ,Fluffy and Crispy

中等

材料

製作步驟

見影片

Refer to video

==================

烘焙溫度：

烤箱中下層或者中層

150°

C（302°F）15分鐘

140°

C（284°F）10分鐘

烤箱中下層或者中層

烘烤小妙招和經驗分享：

*

各家烤箱不同，請自行具體調整。以餅乾烤到底部和邊緣變成淡棕色為宜。

*

烤箱如果有熱風功能、可以打開熱風。

*

烘烤完成後，可以關火，不要打開門取出餅乾，讓烤箱余溫慢慢再焙烤5分鐘，取出後晾涼，餅乾內部將非常香酥。

Tips：

*

黃油快速軟化的辦法：黃油從冷凍或冷藏裡拿出來後，切小丁，用打蛋器攪打散開，放室溫（如果氣溫很低可以隔溫水）軟化幾分鐘後將會變得柔軟，輕鬆可以按壓出洞，或者輕鬆抹開，這時就可以用來做曲奇了。

1、

黃油打發的盆裡，請保持無水，避免水份影響黃油打發。

2、

黃油打發後，食用油請分次加入。

3、

全部油打發好後，蛋清分次加入，避免油蛋分離。

4、

製作好的麵糊，如果不及時烘烤，可以擠好花後，放入冰箱冷藏保存，烤的時候直接拿出來烤，可以很好保持曲奇的漂亮花紋。

5、

如果沒有糖粉，可以用細砂糖替代，效果比較接近。不建議用粗砂糖替代。

6、

低筋麵粉不建議替換成中筋麵粉或高筋麵粉。這個食譜突出的曲奇口感是蓬鬆酥脆，不容易出現麵筋，且很容易擠花。

Baking

temperature:

Middle-

lower rack or middle rack of the oven.

150°

C（302°F）15mins

140°

C（284°F）10mins

BAKING

EXPERIENCE SHARING:

*

Adjust the temperature and time according to your own oven. When the bottom and the edge of cookie turn to light brown shade, it means OK.

*

If your oven have a hot air option, you can turn it on.

*

You can turn the heat off when you are done with baking, but DON’T take them out. Bake the cookie with the remaining heat for 5 minutes, then take them out, cool them, the inside part of the cookie will be crispy and full of aroma.

TIPS:

*

1、

The container for mixing the butter must be CLEAN, which means NO WATER in this case, so the mixing result won’t be influenced.

2、

After you are done with mixing the butters, add the cooking oil in separate time.

3、

After you are done with all the oils, add the white part of egg in separate time, so the oil and egg will mix together instead of separate from each other.

4、

if you are done with the cookie mixture, but you don’t want to bake immediately, you can squeeze them out first, put in the refrigerator, place them directly into the oven when you want to bake them. It can preserve the beautiful texture on the surface of the cookie.

5、

If you don’t have the sugar powder, you can replace it with caster sugar, the result will be similar. The coarse sugar is not recommended.

6、

It’s not suggested to replace the cake flour with bread flour or all-purpose flour. These two flours will form the gluten, which against the purpose and the characteristic of this recipe: this cookie is meant to be fluffy and crispy, and easy to squeeze.

alikitchen 作者

評論

暫時沒有評論！

CAKE STRAT