Saturday, 31 January 2015

2015年饼 ~ 丹麦牛油曲奇(涡状) Danish Butter Cookies(Swirly)


 丹麦牛油饼,也是我想做很久,但是时至今日才行动的饼干。
Yet another one of those recipes that I've finally got down to -- Danish Butter Cookies.


 纯粹好奇她的魅力何在?
为什么会赢得大家的青睐?
My main motivator is my curiosity; what's so special about it that so many people love it?



结果,当第一片曲奇进口时,
那股奶油香气,直叫人感妙!妙不可言! 
心理默叹,难怪众人为它迷,为它痴!
That first bite explains it all; the buttery taste that fills your mouth is wonderfully delicious!


丹麦牛油曲奇(涡状)
(约做36个)

材料:
牛油(软化)      120g
糖粉                60g
鸡蛋                 1/2个(25g)
香草精             1/2茶匙
奶粉                 15g
低筋面粉         165g

做法:


1。将牛油和糖粉搅打至松软,加入蛋液和香草精,拌匀。
2。分次筛入粉类,切拌均匀成糊。(不要过度搅拌)
3。在烘焙纸上挤出形状,每个饼之间要留些距离。
4。送入已预热 180度的烤箱中层,烤约12分钟。(视自己的烤箱温度自行调整)
5。将曲奇取出,放在凉架上,待完全凉了才装罐。

Danish Butter Cookies (Swirly)
(Makes about 36pcs)

Ingredients:
120g butter, melted
60g icing sugar
1/2 egg (25g)
1/2tsp vanilla essence
15g milk powder
165g cake flour

Method:
1. Cream butter and sugar, then add in the egg and vanilla essence and mix evenly.
2. Sift in the powder ingredients in a few rounds and mix evenly to form a batter.
3. Pipe out the desired shape on a piece of baking paper, making sure to leave sufficient space between each cookie.
4. Bake in a preheated over at 180°C on the middle rack for 12 minutes. You can make adjustments to the temperature according to your experience with using your oven.
5. Allow the cookies to cool on a rack before storing them into airtight containers.


 听取姐妹们的好意,选来“金桶”,果然名不虚传。
顺滑的口感和扑鼻的香气 ,都应该居功与它。
I decided to make these cookies using "Golden Churn" butter as recommended by my fellow bloggers. Indeed, the end result is more than satisfying.










Friday, 30 January 2015

2015年饼 ~ 台式凤梨酥(Taiwanese Pineapple Shortcakes / Feng Li Su)



前2年,因为买不到凤梨酥的袋子,
虽然看到姐妹们陆续分享着好看又好吃的台式凤梨酥,
我惟有安份的等待和它相遇的缘分。
A couple of years back, I didn't manage to buy the packaging for the Feng Li Su, so I didn't make it even though my fellow bloggers were all giving it a go.
 


今年,这叫我倾心的凤梨酥,终于随缘来到我家了。
这就得谢谢那位传来凤梨酥袋子的好姐妹,
谢谢你,感恩哦!
Thanks to my friend and fellow blogger who gave me these pretty Feng Li Su paper bags, I've finally started work on these delicious treats.


把6小包的凤梨酥,排入礼盒,
大方得体,希望收到的朋友会喜欢。
6 packets of Feng Li Su to a box makes a perfect fit. Don't you agree that this is a wonderful gift to receive?


台式凤梨酥
 (可做12个)

食谱参考: Joceline lyn
原食谱:鲸鱼老师

材料:
凤梨酥(皮)

牛油 130克
糖粉 10克
B蛋黄 2个
芝士粉15克
低筋面粉 180克
牛奶粉20克
市售凤梨馅 210克

份量:皮 30克 / 凤梨馅 17克


做法:
1)牛油+糖粉搅拌至松发后,加入蛋黄和芝士粉搅拌均匀。
2)最后筛入低筋面粉和牛奶粉搅拌成面团。
3)取出适量饼皮包入馅料,再搓圆放入小月饼模子里压平,
然后放脱模排放在铺了烤纸的烤盘上。
4)烤箱预热后,165°C烘烤25分钟或金黄色便可。
5)烘好后,把凤梨酥取出放在铁架上待凉后,封密收藏。




Taiwanese Pineapple Shortcakes
(Yields 12)

Recipe adapted from Joceline Lyn
Recipe source: 鲸鱼老师

Ingredients:

Pastry
130g butter
10g icing sugar
2 egg yolks, size B
15g cheese powder
180g cake flour
20g milk powder

210g pineapple filling

Proportions: 30g pastry to 17g filling

Method:
1. Cream butter and sugar together, then add in egg yolk and cheese powder and mix evenly.
2. Sieve in the cake flour and milk powder, then knead into a pastry dough.
3. Weigh out the dough and fillings according to the proportions given and wrap the filling in the dough, then press them into a mini mooncake mould. Demould and arrange onto a lined baking tray.
4. Bake in a preheated oven at 165°C for 25 minutes or until golden yellow.
5. Allow the Feng Li Su to cool on a rack, then store in an airtight container.



 外皮充满奶油芝式味,搭上甜中带酸的凤梨馅,
还真的挺不错的,难怪风靡一时。
The sweet and sour pineapple filling wrapped in cheesy, buttery pastry; not a bad combination. No wonder it was so famous!










Wednesday, 28 January 2015

2015年饼 ~ 喜羊羊曲奇(Happy Goat cookies)


 羊年的脚步声越来越近了,
一起欢迎我们的“喜羊羊”。
希望带给大家一个喜气洋洋的新年。
With the year of the Goat is around the corner, I decided to introduce this rather festive cookie.

Tuesday, 27 January 2015

2015年饼 - 酥吉饼(Sugee Cookie)




这是鲸鱼老师大力推荐的年饼。
据说每年一定做,可见它的魅力无法挡!
好奇它的美味,加上刚巧家里有着酥油和其它材料;
那就顺缘,来个美丽的相遇吧!
A CNY cookie that is highly recommended by 鲸鱼老师. Apparently, she bakes it every year! That just shows how good it is. Spurred on by my curiosity, and seeing as I have all the ingredients at home, I decided to give this recipe a try.

Sunday, 25 January 2015

2015年饼 ~ 凤梨卷(Pineapple Nastar Rolls)


 去年赶在新年的最后一天,元宵节做了黄梨酥
当时就承诺要在来年做这个黄梨卷,
所以,今天我兑现我的承诺了。
Last year, I managed to bake a batch of Pineapple Tarts, just in time for the last day of CNY. At that time, I also made up my mind to bake a batch of Pineapple Nastar Rolls for this year's CNY.

Friday, 23 January 2015

2015年饼 - 酥松牛油曲奇(Melt in mouth Butter Cookie)



 继杏仁酥之后,这又是一款材料简单,做法容易的年饼。
After the Almond Cookies, this is second on the list of easy-to-make CNY cookies.

Monday, 19 January 2015

喜气洋洋之20周年婚庆 - 鲜橙开心果蛋糕(推荐)(Happy 20th Wedding Anniversary - Pistachio and Orange Blossom Cake(Recommended)



今天对安迪来说的确是值得和大家分享我的喜悦的一天。

Thursday, 15 January 2015

佛钵鸡丁(Chicken Cubes in Taro Bowl)


 老实说,要不是因为新年“木”正浓,
是提不起劲做这道多工又油炸的料理。
To be frank, I wouldn't have given this tedious and oily dish a shot if it wasn't for the current CNY mood.

彩椒腰果鸡丁(Chicken Cubes with Cashew Nut and Capsicum)


最近安家渐渐有了新年的气息,
安哥陆续把一箱箱的蕉柑从超市搬回家,
安迪也兴致勃勃,准备些新年饼干,菜肴。 
With my hubby bringing back boxes of mandarin, and my house began to fill with the festive CNY mood, I also began dishing out CNY dishes and snacks.

Tuesday, 13 January 2015

2015年饼 ~ 金钱饼(Golden Coin)


 又是另一款材料简单,做法容易;
富有浓郁的芝麻香的美味饼干。
Another easy recipe with simple ingredients, bringing the concentrated aroma of sesames to your doorstep.

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