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.




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