★改自此配方
★可做4个中等大小曲奇
you'll have 4 middle size cookie
用料
★打发部分 creamy part | |
黄油 butter | 23g |
代糖 calorie-free suger | 6g |
★第二部分 the second part | |
室温全蛋液 room temperature egg mixture | 10g |
低筋面粉 cake flour | 30g |
泡打粉 baking powder | 1.3g |
盐 salt | 0.2g |
可可粉 cocoa powder | 5g |
★最后加入 add in at last | |
巧克力币 chocolate drops | 10g |
坚果碎 chopoed nuts | 10g |
可可坚果软曲奇 soft chocolate nut cookies的做法
软化黄油,约22-24度
soften the butter, about 22-24 ℃
唯一的难点在软化黄油:如有温度计,可以直接测量黄油温度到22-24℃,按下去毫无阻力
the only difficulty is the texture of butter:you can simply use a termometer to make sure it has rised to22-24 ℃ if u have one, u could feel no resistance at all.
加糖打发
cream it with suger
分次加入鸡蛋液
add in egg mixture,little at a time
筛入粉类
sift in the powder
切拌、压拌均匀
stir until well combined
加入巧克力和坚果碎
我的是榛子、核桃、腰果、葡萄干、黑提干、蔓越莓干、南瓜子
fold in chocolates and chopped nuts
i got hazelnuts、walnut kernels、cashew nuts、raisins、dried cranberry、pumpkin sead kernels
随意整形成圆饼
free form into round cookies
180度16-18分钟。出炉放凉
bake at 180℃ for 16-18min. set aside and cool down
超美味
soooo tasty
小贴士
ʕ •ᴥ•ʔ~~~Learning English
1.打发黄油的“打发”用cream做动词,很形象呢
2.随意整型 free form。 free也可以做副词
3.坚果果干的英文翻译
macadamias 夏威夷果
hazelnuts 榛子
almonds 巴旦木
cashew nuts 腰果
pecan kernels 碧根果
pistachios 开心果
pin nuts 松子
peanuta 花生
pumpkin sead kernels 南瓜子
walnut kernels 核桃仁
dried cranberries 蔓越莓干
raisins 葡萄干
4.将巧克力、果干等翻拌入面糊可以用“fold in”,也非常形象
5.软化的黄油可以用“soft butter”或“softened butter”表达,也看见过用“room temerature butter”表达的。