Monday, December 30, 2013

伦敦杏仁巧克力饼 London Almond Cookies

London Almond Cookies 伦敦杏仁饼
伦敦杏仁巧克力饼 (食谱改编自 Min's Blog)

材料:
牛油 125g
糖粉 65g
蛋黄 1个
香草精 1tsp
面粉 200g
玉米粉 25g
杏仁豆 140g

巧克力糊:
苦巧克力 300g
白油 10g (我没放)
杏仁碎 适量

做法:
1)把牛油和过筛的糖粉搅拌均匀, 加入蛋黄和香草精, 搅拌至颜色变淡。
2)筛入面粉和玉米粉, 用刮刀拌成软面团。
3)取大概1/2汤匙的面团, 裹住杏仁豆, 形成橄榄形状。
4)放在烤盘, 全部完成后, 放入预热150'C的烤箱, 烤大概25分钟。 
5)取出烤好的杏仁饼,置在一旁等待冷却。
6)隔水加热把巧克力溶化, 加入白油, 搅拌均匀。
7)把饼干放入巧克力糊, 再放入小纸杯, 然后在上面放上杏仁碎。
8)待巧克力凝固后, 放入罐子收藏。



London Almond Cookies

Ingredients:
125g butter
65g icing sugar
1 egg yolk
1tsp vanilla paste
200g plain flour
25g corn flour
140g whole almond (toasted)

Coatings:
300g bittersweet chocolate
10g sorthening
almond nibs

Method:
1) Beat butter & sieved icing sugar until well blended. Add in egg yolk & vanilla essence, beat till creamy.
2) Sieve in plain flour & corn flour. Mix well with spatula.
3) Take a 1/2 tsp of dough, place an almond & shape dough into an oval or round shape.
4) Pre-heat oven and bake at 150 deg C for about 25 minutes. 
5) Transfer cookies from baking pan onto a wire rack. Leave to cool completely.
6) In the meantime, melt chocolate using double-boiler. Add in sorthening and well combined.
7) Deep cookie into chocolate & place onto a paper cup. Top with almond nib.
8) After chocolate has hardened, store in an air-tight container.

把牛油和过筛的糖粉搅拌均匀

牛油和过筛的糖粉搅拌后
加入蛋黄和香草精
 搅拌至颜色变淡

筛入面粉和玉米粉

用刮刀拌成软面团

取大概1/2汤匙的面团

烤好的杏仁豆

 裹住烤好的杏仁豆
 形成橄榄形状

排好在烤盘

隔水加热把巧克力溶化


巧克力溶化咯~

把饼干放入巧克力糊


有没有很好吃的感觉?

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