Wednesday, January 13, 2016

伯爵茶曲奇 Earl Grey Cookies

室温牛油---80 g
糖粉---60 g
蛋黄---1 颗
低筋面粉---160 g
伯爵茶包---2 个

  1. 把室温牛油和糖粉用搅拌机打发至泛白。
  2. 加入蛋黄,搅打均匀。
  3. 剪开茶包,倒入茶叶。
  4. 加入过筛面粉,混合成没有明显粉颗粒的面团。
  5. 用保鲜膜把面团包起,放入冰箱冷藏约30分钟。
  6. 把面团取出,杆成约5mm的厚片,再用压模把面团压出,排在铺了油纸的烤盘上。
  7. 将烤盘送入已预热180oC的烤箱中层,烤约13分钟或至曲奇边缘变浅褐色即可取出。
  8. 把烤好的曲奇放在凉架上,待完全冷却后才收进密封的罐子。
Room temperature butter---80 g
Icing sugar---60 g
Egg yolk---1 nos
Cake/ Low protein flour---160 g
Earl grey tea bag---2 bags

  1. Cream the butter and icing sugar til fluffy and pale.
  2. Add in the egg yolk and mix well.
  3. Cut open the tea bags and pour in the tea leaves.
  4. Add in the sifted flour and mix to form dough with no visible lumps.
  5. Wrap the dough with cling wrap and refrigerate for approx. 30 mins.
  6. Take out the dough and roll it into a thick sheet with approx. 5 mm in thickness. Use a cookie mould to cut the dough and arrange them on a lined baking tray.
  7. Bake the cookies in a pre-heated oven at 180oC for approx. 13 mins or til the side of the cookies turned to be lightly brown in colour.
  8. Put the baked cookies on a cooling rack til completely cooled, then only keep them in a tightly sealed tin.

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