芝士杏仁曲奇 Cheese almond cookies
曲奇餅絕對是下午茶小食的最佳選擇，食多食少適隨尊便。今次跟大家分享一款我好喜歡的曲奇餅，鬆脆之餘仲有淡淡的芝士香味，而且唔甜夠健康，這就是芝士杏仁曲奇喇！
-
1牛油用電動打蛋器打發至蓬鬆 Beat the butter with an electric mixer until fluffy. -
2加入一半糖粉，先以低速拌勻 Add half of the powdered sugar and mix at low speed until well combined. -
3加入另一半糖粉，高速拌勻後即可停下 Add the remaining powdered sugar and mix at high speed until well combined, then stop. -
4加入一半淡忌廉，低速拌勻 Add half of the whipping cream and mix at low speed until well combined. -
5加入另一半淡忌廉，先低速後高速拌勻後即可停下 Add the remaining whipping cream, mix at low speed, then switch to high speed until well combined, then stop. -
6加入鹽拌勻 Add the salt and mix well. -
7加入忌廉芝士，慢速打勻即可 Add the cream cheese and mix at low speed until well combined. -
8麵粉過篩篩入麵糊內 Sift the flour into the batter. -
9用刮刀輕輕整理 Gently scrape the sides with a spatula to ensure everything is well incorporated. -
10用刮刀攪拌及輕力按壓至勻均 Mix and gently press with a spatula until evenly combined.
-
11將麵糰放入唧袋之內 Transfer the dough into a piping bag.
-
12在U形模具上鋪上保鮮紙 Line a U-shaped mold with plastic wrap. -
13將麵糰慢慢唧入模具中 Slowly pipe the dough into the mold. -
14擠滿後用手掃平 Smooth the surface with your hand. -
15再隔著保鮮紙輕力壓實 Using the plastic wrap, gently press and compact the dough.
-
16連同模具放入雪櫃冷藏3小時 Place the mold, along with the dough, in the refrigerator and chill for 3 hours. -
17取出雪硬了的麵糰，除去保鮮紙 Remove the hardened dough from the mold, and remove the plastic wrap. -
18用刀切開麵糰，每塊厚約5毫米 Using a knife, slice the dough into pieces, each about 5mm thick. -
19平均鋪在焗盤之上 Arrange them evenly on a baking tray.
-
20掃上蛋黃液 Brush the surface with the egg yolk. -
21再撒上少許砂糖及杏仁片 Sprinkle with a little sugar and almond slices. -
22放入已預熱的焗爐內，以195度焗15分鐘 Bake in a preheated oven at 195 degrees Celsius for 15 minutes. -
23將焗爐的門打開少許約10分鐘，讓曲奇的溫度隨爐溫慢慢下降 Open the oven door slightly for about 10 minutes to allow the cookies to cool gradually with the oven temperature. -
24取出完成放涼即成 Remove and let them cool completely. Enjoy!
討論 暫時沒有留言。