Friday, 13 February 2015

牛油酥饼 ~ Butter Cookies

 


 
 
食谱取自:蓝色小厨

牛油酥饼

材料:
100g 牛油 (室温下软化)( 我用SCS
20g 糖粉
75g 高筋面粉(过筛)
25g粘米粉(过筛)

表层装饰:
适量红色樱桃碎

准备: 挤花布袋 1个、花嘴 1

做法
1.将牛油和糖粉充分搅拌成乳白色。

2.然后加入高筋面粉和在粘米粉,搅拌均匀即可(不要过分搅拌,否则高筋面粉容易起筋性)。

3.面团放进挤花袋内,将面糊挤在铺了纸的烤盘上。

4.预热烤箱150 ~ 160c ,烤约25-35分钟或熟透。待凉后装罐即可。

 
Recipe source :  Bluelittle kitchen
 
Butter Cookies
Ingredients :
100g butter ( at room temperature ) ( I used SCS )
20g icing sugar
75g high protein flour ( sifted )
25g rice flour ( sifted )
 
For decoration :
Pickled red cherries  ( chopped )
 
Method :
1. Beat butter, icing sugar until light and creamy.

2. Add in sifted flour and mix until well combined and smooth  ( do not overmix the mixture ) .

3. Pipe dough on a pan lined lined with paper . Decorate the cookies with chopped pieces of glaze cherries  .

4. Bake at pre-heated oven at 150 ~ 160c for  25 ~ 35minutes .


 
I'm joining " Best Recipes for Everyone Jan & Feb 2015 Event Theme : My Homemade Cookies hosted by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

                                       
                                     
And  also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House


I am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe .

                                           cook and celebrate cny