白朱古力黑糖曲奇餅【聖誕小甜品】White Chocolate & Brown Sugar Cookies | 簡易食譜 - 基絲汀: 中西各式家常菜譜

白朱古力黑糖曲奇餅【聖誕小甜品】White Chocolate & Brown Sugar Cookies

by · 16 則留言
這個朱古力(巧克力)曲奇餅頗特別。因為一般的朱古力曲奇餅的深咖啡色是用可可粉調出來,但這個則不同,完全是黑糖的天然顏色。黑糖香味濃郁,作為聖誕佳節小甜品非常適合。從焗爐拿出焗好的曲奇餅,黑糖的香味芬芳撲鼻。如果喜歡吃焦糖類甜品的朋友,相信會很喜歡這種味道。配合濃濃的白色朱古力,很有聖誕氣氛。招待朋友,也很方便。
白朱古力黑糖曲奇 White Chocolate & Brown Sugar Cookies

材料:
  • 牛油(奶油 butter 置室溫軟化)115克
  • 黑糖(brown sugar)80克
  • 白糖(white sugar)20克
  • 雞蛋 1隻(打散)
  • 牛奶 1湯匙
  • 雲呢拿香油(vanilla extract)1茶匙
  • 中筋粉(all-purpose flour)150克
  • 蘇打粉(baking soda) 3克
  • 鹽(可以不加) 2克
  • 白朱古力粒(白色巧克力粒)2/3杯

白朱古力黑糖曲奇制作圖 White Chocolate & Brown Sugar Cookies Procedures

做法:
  1. 把焗爐預熱至190度C.
  2. 用一個大碗,把軟化牛油,黑糖,白糖用電動拌勻器打至幼滑均勻。
  3. 加入打散的雞蛋,牛奶和雲呢拿香油拌勻。篩下預先拌好的中筋粉,蘇打粉和鹽入雞蛋和糖的混合物中,完全拌勻。記得把碗邊的材料也用膠刮spatula 刮下來拌勻。
  4. 最後輕輕拌入 fold-in白色朱古力粒。拌勻就可以,不用大力搞。
  5. 把粉團放入雪櫃冷藏30分鐘,直至硬身後,用手搓成一個個的小圓球,放在已鋪上牛油紙(baking paper)的焗盤上,每個至少距離三吋。放入焗爐焗約 10-12分鐘(軟的口感)。如果想脆及硬一點,就焗 14分鐘。
  6. 把焗好的曲奇餅拿出焗爐,停留在焗盤上1至2分鐘,然後轉到鐵架上放涼。待完全冷卻,置入密封的容器中貯存。
溫馨提示:
  1. 為了快捷,可不用放入雪櫃冷藏粉團,直接徒手用匙羹放下曲奇餅粉團,然後放入焗爐也可以。焗出的曲奇餅形狀會不一。為了外形好看一點,可用切曲奇餅的模型cookie cutter切出自己喜歡的形狀。
  2. 如果有曲奇餅的專用唧筒就更方便,可以唧出各樣不同曲奇餅的花款。

16 則留言 :

  1. 好棒的cookies recipe.材料現成都有.
    你做的cookies那麼美,還有花邊,應該是用模子,對吧.

    洋人喜歡做薑餅cookies,可是我覺得人型的cookies,讓人不忍心吃它.大概是電影看太多吧.

    這個用手拌勻可能嗎?:P

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  2. 回應 Polarbear:
    一眼就給你看出囉!我是用了 cookie cutter.
    薑人餅太可愛,我也不忍心吃呢!
    這個可以用手拌。不過,嫌辛苦的話,可以用電動搞拌器,把奶油和糖等等拌好。到最後加巧克力,就用手,就沒有那麼累了。

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  3. 你既Cookies感觉很香脆可口!!
    我就是做不到这种感觉...
    我要加倍努力学习学习!! ^_^

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  4. To Emilia:
    可以焗多一兩分鐘,就會脆喔!
    然後完全放涼就可以。

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  5. 看起來不錯也不會太難
    願妳全家有個美好的聖誕佳節

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  6. 回應 Tiffany:
    對呀,不難呢~
    也祝你和你一家享受一個愉快聖誕節!

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  7. Hello Christine,

    I really love your recipes, they are simple and easy to follow. I have a question about baking soda and baking powder though... I look them up a bit and know that we usually use baking soda when acidic ingredients is present, if not, the cream of tartar in baking powder will do the job. But in your lovely cookie recipe, baking soda is used, I wonder why not baking powder? Sorry for being a nerd but that question is in my mind for a long time.

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  8. Hello Cherry,
    Yeah, you're right. When baking soda is combined with acidic ingredients (e.g. yogurt, chocolate, buttermilk) bubbles of carbon dioxide will be produced, causing the ingredients to 'rise'. In this cookie recipe, we only need baking soda and pop them in oven immediately, in order to produce best results.

    You might also find baking soda called for in many cookie recipes.

    If using baking powder, you might need milk as well. It's usually used for baking cakes and biscuits. For details, take a look at this excellent article.

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  9. Thanks Christine, now I get some ideas. I bet is the lactic acid in milk that activate the baking soda.

    I have tried making muffins following your blueberry muffin recipe and the result is very nice. I have tried many other people's recipes in muffin making but none of them makes me happy. Yours is the best!

    I will try making chocolate cookies following your recipe tonight.

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  10. can i use plain flour?
    what is the difference btw plain flour n all purpose flour?? markets are selling [email protected]@
    thanks

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  11. To sarah,
    We call plain flour here in Australia. That's the same kind of flour as the one called all purpose flour in US.

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  12. do i use the whole egg or just egg yolk? and my cookies seem soft n chewy. is it because of the egg white i used?
    thanks^^

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  13. To Sarah,
    It's not because of the eggs, but the butter you creamed, the temperature and time of baking.
    Did you cream the softened butter until it's really really fluffy?
    When the time of baking your cookies ends, turn off your oven, let cookies stay inside for 5-10 minutes more. They surely become very crunchy.

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  14. salt is a flavor enhancer....it's a MUST in all kinda baking....not only baking, it's essential to ALL kinds of cooking.....

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  15. Christine:

    我住在南非, 在這裏只能買到cake flour 和 bread flour, 那我應用那一種?

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  16. 回應Fanny:
    你們沒有 plain flour. 做這些曲奇餅用cake flour比較 bread flour 好些。

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