Saturday, January 16, 2016

玉米片曲奇 Cornflake Cookies

食谱参考:LY Kitchen Venture (Tan Meng Choo) (我做了少许更动)

室温有盐牛油---250 g
幼糖---170 g
鸡蛋---1 个
香草精---1 茶匙
普通面粉---310 g
发粉---1 汤匙
玉米片---70 g(压碎)
玉米片---150 g(压碎,供外层用)

  1. 把室温牛油和幼糖用搅拌机打发至泛白。
  2. 加入鸡蛋和香草精,搅打均匀。
  3. 加入过筛后的面粉,发粉和压碎玉米片,拌匀成团。
  4. 用保鲜膜将面团包起,冷藏约20分钟。
  5. 取一小份面团,揉成圆形,沾上压碎玉米片后,排入铺了烘焙纸的烤盘上。
  6. 送入已预热180oC的烤箱中层,烤约22分钟。
  7. 把曲奇放在凉架上待完全凉后,才收入密封罐子里。

Ingredients(Approx. 70 pcs):
Room temp. salted butter---250 g
Castor sugar---170 g
Egg---1 个
Vanilla essence---1 tsp
Plain flour---310 g
Baking powder---1 tbsp
Cornflakes---70 g(Crushed)
Cornflakes---150 g(Lightly crushed for coating)

  1. Cream the butter and castor sugar til pale and fluffy.
  2. Add in the egg and vanilla essence, mix well.
  3. Add in sifted plain flour, baking powder and crushed cornflakes, mix well to form a dough.
  4. Wrap the dough with cling wrap, refrigerate for approx. 20 mins.
  5. Take a small portion of the dough, roll it into a ball, coat with lightly crushed cornflakes and arrange it on a lined baking tray.
  6. Bake the cookies on the middle rack of a pre-heated oven at 180oC for approx. 22 mins.
  7. Cool the cookies on a cooling rack til completely cooled before keeping them in a sealed container.

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