香脆花生奶油饼 Crispy Peanut Butter Cookies

Lebaran is around the corner and my maids are getting geared up for their forthcoming balik kampung to celebrate the occasion with their family. 

开斋节即将到临而家里的女佣们已开始筹备着回乡跟家属一起共度。

Instead of spending money to buy Raya cookies, I suggested making a batch of cookies for her to bring home. Coincidentally I have a batch of peanut butter jam which will expire soon hence put it to good use.

以其花钱购买庆祝开斋的饼干我建议他们自己尝试制做一批带回去。正好家里刚好有着快要过期的花生酱可以拍得上用场，一举两得。

For this recipe, we opted for margarine rather than butter because my maid wants to try making it again in her hometown and butter is too expensive for them to be used in baking.

在今天这道食谱里，我采用了人造黄油来取代奶油，原因是女佣们想回乡后再补加多制做送给亲友们而奶油对他们来说过于昂贵，他们一般都是采用人造黄油，即方便和价钱还付得起。

香脆花生奶油饼
Crispy Peanut Butter Cookies

Ingredients 材料

(A)
315g Plain Flour 中筋面粉
1-1/2 Tsp Baking Soda 小苏打粉
1/2 Tsp Salt 盐

(B)
171g Margarine 人造黄油 / Butter 咸奶油 (room temp 温室回温)
100g Castor Sugar 细砂糖
100g Dark Brown Sugar 深红糖
1-1/2 Tsp Vanilla Extract 香草精
2 Medium Eggs 中号鸡蛋
285g Peanut Butter 花生酱

(C)
Castor Sugar 细砂糖


Directions 做法

Preheat oven to 175C degrees. 

烤箱预热至175C度。

Line baking tray with parchment paper.

烤盘铺上烘焙纸。

Combine and sift (A) into a bowl until even. Set aside.

材料A一起沥入碗中，混匀搁置。

Cream margarine (B) with sugar on high speed until light and fluffy. Add vanilla extract to incorporate. Add eggs in two additions and mix until even.  Add peanut butter and continue mixing to form a smooth and uniform batter.

把人造黄油B及砂糖放入搅拌盆，以高速度的打蛋器打至松发。加香草精混匀。再分次把鸡蛋混入，混匀后又加花生酱继续混合成光滑均匀的面糊。

Add flour mixture and mix on low speed until just combined. Fold the batter thoroughly with rubber spatula to mix the cookie dough.

沥入面粉料A再以慢速稍微的混合。接着用橡皮刮板将粉料A混入面糊形成饼干面团即可。

Scoop 1/2 Tbsp of cookie dough and roll into balls.  Arrange cookie balls 2" apart on the prepared baking tray.

舀起1/2汤匙的饼干面团滚成圆球，排列烤盘上，每个饼干都给予2“空间。

Use a fork to imprint and flatten the cookies slightly. Sprinkle castor sugar (C) over the top and bake in the middle rack of the preheated oven for 11-13 mins until lightly browned.

用叉子轻轻的把圆球压平和打印，表层撒上适量细砂糖C，置入已预热烤箱的中层烤架烘烤11-13分钟，直到饼干表层上色即可。

Allow the cookies to cool before storing in air tight containers.

待饼干冷却后便可装入密封容器中。

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

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，可以在此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.

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.