Chocolate Nut Cookie French style | 巧克力腰果法式餡餅

Go great with coffee and/or ice-cream!
配咖啡或冰淇淋吃更滋味!



Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes

Ingredients | 材料 :

  • Yield: 8 pieces | 8件
  50g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
  50g  Icing suger | 糖霜
   1/4 teaspoon Salt | 幼鹽 1/4茶匙
115g  Cake flour | 低根麵粉過篩,備用

  25g  Egg, beaten | 全蛋液

Ingredients and Steps for filling | 餡料材料及做法 :

  20g  Baked cashew nut, finely chopped | 腰果焗好,切碎
100g  Black chocolate paste | 黑巧克力醬


Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes



  • 切碎腰果和黑巧克力醬混合均勻,備用
  • Mix above, ready to use.

  • Steps | 做法 :

    Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes
    Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes
    Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes
    Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes
    Chocolate Nut Cookie French style 巧克力腰果法式餡餅 自家烘焙 食譜 home baking recipes

    1. 焗爐先以200°C預熱。
    2. 烤盤塗上薄薄的牛油,灑上小許低根麵粉,拍走多餘麵粉,備用。
    3. 牛油切成小丁,室溫軟化,加鹽攪拌均勻。 
    4. 加入糖粉,攬拌到顏色變白。 
    5. 分兩次加入全蛋液,攬拌至完全融合。 
    6. 篩入低根麵粉,用橡皮刮刀攪拌均勻,柔軟的餅皮麵糰便做好了。
    7. 麵糰平均分成8份(約30g份),整圓形,擠入饀料,收口包好,收口朝下放入圓形模具中,表面塗上一層全蛋液,最後用叉子交叉劃上幾道紋路,放入已預熱焗爐中層並調至185°C,焗約20分鐘或至金黃取出。
    8. 出爐趁熱吃,配咖啡或冰淇淋吃更滋味。
    1. Pre-heat oven to 200°C.
    2. Buttered thinly the baking mold. Sprinkle little cake flour and discard excess from mold.
    3. Cut butter into little cubes and put in a mixing bowl in room temperature until soft, cream with salt.
    4. Fold in icing sugar, whisk well until pale white. 
    5. Add beaten egg in 2~3 portions, mix well after each addition.
    6. Fold in sieved flour, mix well with a scraper, the dough is done! 
    7. Divide the dough into 8 portions (about 30g each), shape round. Shape flat and stuff fillings, seal and put into the mold (seam facing down). Egg glazing the top, use a fork to make cross-section-pattern. Put in preheated oven on middle rack and adjust to 185°C. Bake for about 20 minutes or until golden. Take out. 
    8. Serve hot with coffee or ice cream.




    Ginger Cookie | 薑曲奇

    Fragrance of ginger! 濃香薑味 !


    Ginger Cookie 薑曲奇 自家烘焙 食譜 home baking recipes

    Ingredients | 材料 :

    • Yield: 22 pieces | 22 件曲奇
      90g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
      25g  Suger | 細砂糖  (小甜20g)
    small quantity of salt | 鹽 1小摄
    120g  Cake flour | 低根麵粉過篩,備用 (A) 
        8g  Ginger powder | 薑粉過篩,備用 (A) 


    Steps | 做法 :


    Ginger Cookie 薑曲奇 自家烘焙 食譜 home baking recipes Ginger Cookie 薑曲奇 自家烘焙 食譜 home baking recipes
    1. 焗爐先以210°C預熱。
    2. 烤盤放上烤盤紙,備用。
    3. 低根麵粉和薑粉混合過篩,備用(A)。
    4. 混合牛油,細砂糖和鹽,用橡皮刮刀攬拌到顏色變白為止。
    5. 加入(A) 用橡皮刮刀以加壓的方式攬拌到粉類融合為止。
    6. 用保鮮膜包好,冷藏約30分鐘使其鬆弛和稍為硬身。
    7. 切成大小相約小件 (圓形,約10g件),排在烤盤上。
    8. 放入已預熱的焗爐並調至190°C,烘焗約20~25分鐘。
    9. 取出待涼
    1. Pre-heat oven to 210°C.
    2. Baking tray lined with parchment paper.
    3. Sift flour and ginger powder, set aside.
    4. Mix butter, sugar and salt with a scrapper until light and fluffy (hand cream texture).
    5. Fold in sieved flour and ginger powder, mix well to form a dough. 
    6. Wrap dough with microwave wrap and put in fridge for about 30 minutes.
    7. Cut in any shape (here round, about 10g each), place them onto a baking tray, slightly apart.
    8. Bake in preheated oven and adjust it to 190°C, bake it for about 20~25 minutes or until slightly golden.
    9. Cool on rack.



    Cashew Nut Green Tea Cookie | 腰果綠茶曲奇

    Smelling of green tea! Great for tea and parties!


    Cashew Nut Green Tea Cookie 腰果綠茶曲奇 自家烘焙 食譜 home baking recipes

    Ingredients | 材料 :

    • Yield: 24 pieces | 24 件曲奇
      90g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
      25g  Suger | 細砂糖  (小甜20g)
    small quantity of salt | 鹽 1小摄
    120g  Cake flour | 低根麵粉過篩,備用 (A) 
      15g  Green Tea Powder | 綠茶粉過篩,備用 (A) 
      20g  Toasted cashew nuts, finely chopped | 腰果焗好,切碎 (B)
    little green tea powder for sprinkle on top after baking | 
    綠茶粉(最後灑曲奇面用)

    Steps | 做法 :

    1. 焗爐先以210°C預熱。
    2. 烤盤放上烤盤紙,備用。
    3. 低根麵粉和綠茶粉混合過篩,備用(A)。
    4. 混合牛油,細砂糖和鹽,用橡皮刮刀攬拌到顏色變白為止。
    5. 加入(A) 用橡皮刮刀以加壓的方式攬拌到粉類融合為止。
    6. 加入(B) 整體均勻混合。用保鮮膜包好麵糰,冷藏約30分鐘使其鬆弛。
    7. 切成大小相約圓形(約10g件),排在烤盤上。
    8. 放入已預熱的焗爐並調至190°C,烘焗約20~25分鐘。
    9. 完全放涼後可放入膠袋內,灑上綠茶粉。

    1. Pre-heat oven to 210°C.
    2. Baking tray lined with parchment paper.
    3. Sift flour and green tea powder, set aside.
    4. Mix butter, sugar and salt with a scrapper until light and fluffy (hand cream texture).
    5. Fold in sieved flour and green tea powder, mix well.
    6. Fold in chopped nuts, mix to form dough. Wrap dough with microwave wrap and put in fridge for about 30 minutes.
    7. Cut in round shape, about 10g each, place them onto a baking tray, slightly apart.
    8. Bake in preheated oven and adjust it to 190°C, bake it for about 20~25 minutes or until slightly golden.
    9. Cool on rack. Sprinkle green tea powder on top.



    Assorted Nut Cookie | 雜錦曲奇

    So tempted, can't resist!
    雜錦曲奇,愛不惜手!



    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes

    Ingredients | 材料 :

    • Yield: about 50 pieces | 約50件
    180g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
      40g  Icing suger | 糖霜
        1g  Salt | 幼鹽
    240g  Cake flour | 低根麵粉過篩,備用
    100g  Toasted walnut, finely chopped | 核桃焗好,切碎 (A)
      40g  Toasted cashew nuts, finely chopped | 腰果焗好,切碎 (A)
     

    (B)
      15g  Almond powder (super fine) | 超幼杏仁粉
     3.8g  Green Tea powder | 綠茶粉 

     7.5g  Cocoa powder | 可可粉
      15g  Cheese biscuit crumb base | 原味芝士餅底碎 

    (C) powder for dusting after baking | 曲奇面用適量
    Green Tea powder | 綠茶粉 
    Icing sugar | 糖粉
    Cocoa powder | 可可粉

    Steps | 做法 :

    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes
    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes
    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes
    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes
    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes
    Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes Assorted Nut Cookie 雜錦曲奇 自家烘焙 食譜 home baking recipes

    1. 焗爐先以210°C預熱。
    2. 烤盤放上烤盤紙,備用。
    3. 低根麵粉過篩,備用。
    4. 混合牛油,糖霜和鹽,攬拌到顏色變白為止。加入過篩低根麵粉,攬拌至完全融合,加入 (A) 切碎果仁,攬拌至完全融合,平均分四份。每份分別加入 (B)做出不同味道,各用保鮮膜包好,冷藏約30分鐘使其鬆弛和稍為硬身。
    5. 取出搓成 2cm大的圓球,有些可以做圓形形狀,平均相隔 2cm排在烤盤上。分兩盤焗,每盤約25件。
    6. 放入已預熱的焗爐並調至190°C,每盤烘焗約20分鐘。
    7. 完全放涼後可用(C)撒曲奇面。

    1. Pre-heat oven to 210°C.
    2. Baking tray lined with parchment paper.
    3. Sift flour, set aside.
    4. Cream butter, icing sugar and salt with a whisk to fluffy. Fold in sifted flour, mix well. Add chopped walnut and cashew nut, mix well and divide into 4 equal portions. Mix each dough with sieved almond powder, green tea powder, cocoa powder and cheese biscuit crumb base respectively. Plastic wrap each and chill for about 30 minutes.
    5. Take out the doughs and knead each dough to 2cm small balls or round button shape of same size, make around 50 pieces in total. Line 2cm apart on baking tray, 25 pieces on one tray.
    6. Bake in a preheated oven and adjust it to 190°C, bake each tray for about 20 minutes or until slightly golden.
    7. Cool on rack. Roll cookies on icing sugar, cocoa powder and green tea powder respectively.


    Related recipes | 相關食譜 :

    Cinnamon Cookies | 肉桂曲奇

    肉桂曲奇配咖啡, 微妙好配搭 !
    Great to accompany a coffee !!

    Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes

    Ingredients | 材料 :
    • Yield: approx. 30 pieces | 約30件曲奇
    170g  Cake flour | 低根麵粉
    120g  Icing sugar | 糖粉 
      30g  Egg | 雞蛋
      60g  Almond flakes | 杏仁片
        3g  Cinnamon powder | 肉桂粉
        4g  Chocolate powder | 巧克力粉
    100g  Salted butter, room temperature | 有鹽牛油 (室溫回軟)

    Steps | 做法:

    Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes
    Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes
    Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes
    1. 焗爐先以210°C預熱。
    2. 麵粉、肉桂粉、巧克力粉過篩,備用。
    3. 用橡膠刮刀將牛油攪拌至軟棉,加入糖粉充分拌勻。
    4. 分兩次加入蛋液,每次充分拌勻至滑身。加入杏仁片,拌勻。
    5. 加入一半已過篩的粉(麵粉、肉桂粉、巧克力粉),充分拌勻。再加入餘下的粉,充分拌勻成麵糰。
    6. 麵糰放保鮮紙上滾成長條包好,放冰箱靜置1小時至硬身。
    7. 取出麵糰切成每片4mm厚,相隔2cm排放在已鋪牛油紙的焗盤上。
    8. 放入已預熱的焗爐並調至190°C,焗約12分鐘至表面呈金黄色。
    9. 取出放架上待涼。
    1. Preheat oven at 210°C.
    2. Sift flour, cinnamon and chocolate powder, set aside.
    3. Scrapper butter until creamy, fold in icing sugar, mix well till creamy.
    4. Add beaten egg in two portions, scrapper well after each addition. Fold in almond flakes, mix well.
    5. Fold in half sieved flour and powder (cinnamon, chocolate), mix well. Add remaining half, mix well and form a dough.
    6. Shape dough to a rectangular shape on a plastic wrap and chill for at least 1 hour until firm.
    7. Take out the dough and slice 4mm thick, place on baking sheet, 2cm apart to allow space to spread.
    8. Bake in preheated oven and adjust it to 190°C, bake for about 12 minutes or until golden brown.
    9. Cool on rack.


    Further baking | 更多烤焗 :

    Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes Cinnamon Cookies 肉桂曲奇 自家烘焙 食譜 home baking recipes




    Lady Fingers | 手指餅

    Crispy and tasty! Great one for a snack and party!!

    Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes


    Ingredients | 材料 :
    • yield : about 150 pcs 5cm fingers (reduce half quantity to get half)
    5 nos. Egg yolk | 蛋黃
    4 nos. Egg white | 蛋白
    100g  Caster sugar | 砂糖
      70g  Cake flour | 低根麵粉
      55g  Corn flour | 粟粉
    applicable icing sugar, sieve on top of the fingers before baking | 少量糖霜灑手指餅上


    Steps | 做法 : 

    Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes
    Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes
    Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes Lady Fingers 手指餅 自家烘焙 食譜 home baking recipes
    1. 焗爐先以180°C預熱。
    2. 攪拌盆中放入蛋白,手打至企身,分3次加入砂糖手打,每次加糖後都要攪勻,打至光身。(若用打蛋機進行這步驟,砂糖可以和蛋一起打)。
    3. 慢慢放進蛋黃,輕輕繞勻(約3秒鐘)。一次把粟粉篩入,輕輕攪勻(約30秒鐘),一次把低根麵粉篩入,左加攪勻至完全融合,看不到粉粒。不要拌太欠,否則粉料會翻水。
    4. 用矽膠刮刀刮粉料入唧袋。放焗爐紙在焗盤上,唧出約5cm長手指形,手指粉料之間相隔3cm。篩入糖霜在手指上。
    5. 放入已預熱的焗爐最低層,並調至160°C,烘焗約25分鐘至硬身出色。焗爐紙連同焗好的手指一起放涼架數分鐘。
    6. 完全放涼後,放進密封容器。
    1. Preheat oven to 180°C.
    2. Hand whisk egg whites until they hold soft peeks.  While whisking, slowly add caster sugar in 3 additions until combined. The mixture will be shiny as the sugar has dissolved into the egg white. (If done through electric egg mixer, beat the egg white with sugar in one go.)
    3. Gently fold in the egg yolks, whisk lightly (around 3 seconds). Fold in sifted corn flour, whisk lightly (around 30 seconds). Fold in cake flour, whisk and mix completely but NOT too long time to avoid watery.
    4. Scrapper the mixture into the piping bag to pipe 5cm long fingers, 3cm apart, in rows on the baking parchment. Sieve icing sugar on top of the fingers.
    5. Put tray at bottom of oven and adjust the preheated oven to 160°C, bake for around 25 minutes until firm and golden. Remove the paper and fingers from the baking tray and place on cooling rack.
    6. After cooling, remove fingers from the paper and use or store between layers of grease proof paper in an airtight container.

    *Tips | 心得 : 
    • If using electric whisk, add sugar into egg whites and whisk together.
    • For chocolate lovers, melt the chocolate in a small bowl over a pan of hot water. Dip one or both ends of the fingers in the chocolate and place on paper to set. Storage is the same as above.





     
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