Monday, February 15, 2016

兰姆巧克力豆饼干 Chocolate Rum Cookies

This recipe is taken from Carol Hu's 'First Book of Baking for Beginners' which had helped a lot when I first picked up baking through self learning 3 years ago. During that time, I was lucky to come across 2 of her baking books which are still the most comprehensive baking recipe book I have seen from all recipe books so far.

Unfortunately, her books is only published in Chinese language until now.  I hope her books would be printed in English language to benefit more people one day. If you do not have her book, you may also get check for this recipe from her site.

Rum Chocolate Cookies
Recipe from Carol Hu

Ingredients 材料

255g Cake Flour 蛋糕粉
120g Unsalted Butter 无盐奶油
45g Castor Sugar 细砂糖
45g Brown Sugar 黑糖
2 Eggs (Grade B) 鸡蛋(中号)
1 Tbsp Rum 兰姆精 
1/2 Tsp Salt 盐
100g Milk Chocolate Buttons 耐烤巧克力豆

Directions 做法

Prepare and measure all ingredients accordingly. Allow the unsalted butter to soften at room temperature until it leaves an imprint when lightly pressed with finger.
所有材料秤量好, 无盐奶油放置温室回软至手指可以压出印子的程度即可。

Preheat oven to 160C degrees.

Transfer the softened butter into a mixing bowl and use a hand whisk to beat until light and creamy.

Combine castor sugar, salt and brown sugar till even. Transfer to the butter mixture and continue beating the mixture until pale and fluffy.

Add in eggs and rum in few additions. Whisk to combine.

Sift in the sifted cake flour in 3-4 additions while using a rubber spatula to press and fold into the mixture.

Lastly, stir in the chocolate buttons to combine.

Pinch a small bit of the cooker batter and roll into 30-35g round balls. Flatten the cookie dough with fingers into 0.5cm thick and arrange onto baking tray.

Bake the cookies in a preheated oven at 160C degrees for 15-18 mins until cooked.

Place the baked cookies onto the cooling rack to cool completely before storing in air tight container.

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

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