Sunday, February 14, 2016

香草印度酥饼 Ghee Cookies


The week before Chinese New Year was the busiest time for me, having to experiment while rushing to make as many types of new year cookies within a short time before flying back to Malaysia for the new year festive holidays.
在农历新年到临的前一个礼拜前,也就是我最繁忙的时候。那时候我不止一边练习及研究制做饼干而且还得在那短短的时间里完成许多种类的饼干带回马来西亚。

This is one of the most satisfied cookie recipe among the several I attempted, the cookies are crunchy and yet melts in the mouth without much opportunity to chew them.
在我所尝试制做的饼干食谱中,这道是我最满意的饼干。这饼干即松脆而带有浓香的酥油味,一旦吃进口中即刻融化。

香草印度酥饼
Ghee Cookies
Recipe credit Nasi Lemak Lover


Ingredients 材料
(A)
200g Ghee 酥油
90g Icing Sugar 糖粉
1/2 Tsp Salt 盐

(B)
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

(C)
220g Cake Flour 蛋糕粉
3/4 Tsp Baking Powder 发酵粉
100g Almond Flour 杏仁粉


Directions 做法

Preheat the oven to 170C Degrees.
烤箱预热至170C度。


Combine ingredients (A) into a mixing bowl and whisk with handmixer until pale.
将材料A混入搅拌盆再以打蛋器打发至膨胀发白即可。

Add in egg yolks and vanilla extract (B) and mix evenly.
倒入鸡蛋黄和香草精,混匀。






Sift ingredients (C) together into a bowl and then sift the flour mixture into the beaten ghee mixture in 3 batches. Fold the mixture with rubber spatula as swift as possible to form a dough.
把所有材料C一起例如另一个碗中混匀,再把混匀及过沥好的材料C分三次沥入之前打发的酥油糊里。用橡皮刮刀快速的把粉料翻拌入形成软面团。

Shape each portion into 1 teaspoon size ball and arrange on a lined baking tray. Press the dough with finger to flatten. Emboss the top of the cookie dough with any cookie cutter if applicable.
把面团搓成一小茶勺的小圆粒,排入已铺上烤纸的烤盘上。用手指轻轻的在面团表面上按一按。这时可以采用饼干浮雕具往饼干表层上按出花纹。




Bake the cookies in a preheated oven at 170C degrees for 15-20 mins or till golden brown.
把饼干送入已预热烤箱以170C度烘烤15至20分钟直到饼干变金黄色即可。

Allow the cookies to cool on a cooling rack completely before storing them in an airtight containers.
烤出来的饼干放在铁架上待凉后才可以收藏入密封的盒子。









Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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