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.
这道饼干食谱取自于湖涓涓的烘焙新手必備的第一本書’,也是这三年以来给予我许多烘焙制做方面心得的食谱书籍。早前当我开始自己自修烘培食品时,非常幸运的找上了该作者出版的前两本烘焙书籍。一直到今日,我还是认为湖涓涓的书籍是我所收集的食谱书籍最详细完整值得收藏的烘培全书。

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.
很可惜的是,目前她的书籍只限于中文版。希望她的书籍可以早日附上英文版好让跟多的人受益。您若没购买道她的书籍,可以在参考到这道饼干食谱。



兰姆巧克力豆饼干
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.
烤箱预热至160度。


Transfer the softened butter into a mixing bowl and use a hand whisk to beat until light and creamy.
把奶油装入搅拌碗,用打蛋器搅打成乳霜狀。

Combine castor sugar, salt and brown sugar till even. Transfer to the butter mixture and continue beating the mixture until pale and fluffy.
糖料一起混匀,与盐一起加入奶油霜内搅打至泛白,拿起来打蛋器尾端呈现角狀。

Add in eggs and rum in few additions. Whisk to combine.
再把鸡蛋及兰姆酒分数次加入,用打蛋器搅拌均匀。

Sift in the sifted cake flour in 3-4 additions while using a rubber spatula to press and fold into the mixture.
将过沥的蛋糕粉分3-4次沥入后使用橡皮刮刀以磨擦按压方式将粉料混入。


Lastly, stir in the chocolate buttons to combine.
最后才把巧克力豆加入,混合均匀的面团即可。

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.
用手捏出一小块的面团搓揉约成30-35克的圆球狀,再用手指轻轻的把面团压扁约0.5cm厚度,间隔的排入烤盘上。

Bake the cookies in a preheated oven at 160C degrees for 15-18 mins until cooked.
放入已预热的烤箱以160度烘烤15至18分钟即可。

Place the baked cookies onto the cooling rack to cool completely before storing in air tight container.
烤好的饼干须放在铁网架上待凉即可。






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











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