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Anonymous asked in 飲食其他 - 食物及飲品 · 1 decade ago

曲奇餅制法( English and 中文 )

曲奇餅- 制法( English and 中文 )

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  • 1 decade ago
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    INGREDIENTS

    1 1/2 cups all-purpose flour

    1 1/4 teaspoons baking soda

    1 teaspoon salt

    1 1/2 teaspoons ground cinnamon

    1/2 teaspoon ground mace

    1/8 teaspoon ground nutmeg

    1/8 teaspoon ground cloves

    1 cup butter, softened

    1 1/2 cups packed brown sugar

    1 cup white sugar

    2 eggs

    1 tablespoon milk

    1 1/2 teaspoons vanilla extract

    1 cup cornflakes cereal, crumbled

    3 cups rolled oats

    1/2 cup flaked coconut

    2 cups semisweet chocolate chips

    1 cup chopped walnuts

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.

    2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts. Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.

    3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking these yields wonderfully chewy cookies!

    低脂杏仁曲奇

    材料:

    杏仁片1/2磅

    蛋白3只

    糖3/4杯

    麵粉一湯匙

    香草精一茶匙

         

    做法 :

    1. 焗爐預熱至325度F,在兩個較大的長方焗盤上舖上錫紙,掃油備用。

    2. 留起數十片杏仁片,其餘用攪拌器將之打成碎片,倒入深盤中,加進蛋白、糖、麵粉及香精油,以打蛋器中速打勻,打好後如不夠濃稠,酌加少許麵粉。

    3. 湯匙將杏 逐匙舀到焗盤的錫紙上,每片相隔一吋半,在每片麵糊上放一片杏仁。

    4. 放進焗爐焗約15分鐘,當曲奇餅的表面變成淺黃,旁邊有點咖啡色時,即可取出放涼。

    士多啤梨及朱古力曲奇

    士多啤梨味麵糰

    牛油120g

    細砂糖50g

    全蛋50g

    低筋麵粉 185g

    士多啤梨香精2小匙

      可可麵糰

    牛油120g

    細砂糖50g

    全蛋50g

    低筋麵粉155g

    可可粉30g

    做法 :

    1. 牛油室溫軟化加入細砂糖打成白乳狀,再倒入全蛋&士多啤梨香精打發。

    2. 粉類過篩加入1,混合成麵糰後,包在保鮮膜裡,冷凍半小時。 (可可麵糰同作法,只要減去士多啤梨香精&可可粉要同麵粉同篩就可以。)

    3. 取出冷凍後的麵團,印出自己喜歡的圖案。

    4. 再冷凍半小時,排入烤盤中,以180度烤15-20分鐘。

    榛子蛋白曲奇 Hazelnut Meringue

    其實個曲奇同白之戀人果塊餅好似的,只是換了一部份低粉做榛子粉~

    材料(大約50塊cookies)

    糖 50克

    牛油45克

    蛋白 1隻

    低筋麵粉 25克

    榛子粉 20克

    製作

    1.牛油放軟,加入糖打至淡黃色 。

    2.加入蛋白,拌至光滑。

    3.加入低筋粉和榛子粉,混合拌勻 。

    4. 掃平在膠模中 (就是做白之戀人的那種模),160度焗至邊變成金黃色 。待涼即可。

  • 1 decade ago

    去cake diy 睇

  • 1 decade ago

    黄油曲奇饼材料:

    黄油120g

    糖粉40g

    砂糖30g

    鸡蛋35g

    牛奶16g

    盐1/4小匙

    奶粉15g

    低粉145g

    --------------------------------------------------------------------------------

    黄油曲奇饼做法:

    黄油打发成羽毛状,分次加糖粉、砂糖、盐,搅匀至糖溶解。

    分次加入筛过的蛋液、牛奶,搅匀。

    筛过的面粉、奶粉一点点加入,边加边用橡皮刀切入,千万不要划圈搅拌。

    搅匀后,在烤盘上铺锡纸,上面刷油,或直接烤盘上刷油,在上面挤出形状。

    烤箱180度,上层或中层,烤10分钟左右。

    Source(s): yahoo
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