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牛油曲奇的詳細做法 |Butter |超簡單牛油曲奇 |【牛油曲奇食譜香精】

@匿名:我 unsalted butter. 什麼牌子可以,只要自己喜歡。

Hi Dear Christine, 試做了這個曲奇,家裡沒有吉士粉,所以省略了,可以麼?(哈哈,省略了,這次不管了^^) 做時候有一點好像,牛油糖霜香草打了後,篩粉,整盤東西濕,很,怎麼搞像可以手捏成麵團呀,什麼呢這是??(我butter牌子是florabuttery那種) 所以我篩了一點plain flour進去,勉強可以整成麵團。

現在冰箱裏,期待呢。

(不過是幾擔心會失敗)可能你麵團,出油了。

Same! I just made a batch and it was very wet and wouldn’t stick together even after 20 mins in the fridge! I tried baking it and it tasted great, just ugly looking…should I put less butter or more ‘something’ into it?Thanks Christine!From JJ總麵團若温度而身話,無論是切或印模,可以放入冰箱冷藏直至操作為止。

我發覺做這曲奇餅,刀兩面輕輕塗點油,。

會粘手。

沒有放雪櫃時,是粘,過後冷藏了半個時,出來,切是可以切,可是一會兒了!我還刀那裏撒點粉!因為切割時麪糰粘刀上!這道哪裏出問題呢?@Meow:You might replace the all purpose flour with self raising flour, remember to omit the baking powder. @Pet貓貓:如果麵團,可能做麵團時,本身軟身,加上冷藏不夠。

可放入 freezer 外圍轉, 1015分鐘,切,刀,而且處理非常容易。

看你回應,知道你烘培有經驗。

刀子灑點粉是方法。

可記得你做時候,麵糊有什麼問題嗎?Hi Christine無鹽牛油做出來曲奇,會否失去失牛油香味?如果想曲奇帶點顏色,可否加點點波菜或洛神花汁呢?無鹽牛油一樣有牛油味,只是沒添加鹽份而已。

Hello Christine, I have all ingredients except custard powder, can I replace custard powder with others? Hi Christine,Thank you for your recipe!I have some questions as below ~ *Is this step require the folding method? Or using the electric mixer?4.篩入各種麵粉和泡打粉。

拌勻。

膠刮盤邊的麵粉刮下拌勻.*Place it at the frozen compartment or the chiller?包,放入雪櫃(fridge)中冷藏1520分鐘,轉身,可操作狀態。

*I don’t understand this step. 切口意思是? Can you elaborate more? Thank you.切口放置焗盤上面.Looking forward for your reply. Thank you very much!regards,elim1. 有關“篩入各種麵粉和泡打粉”那步,電動 mixer 拌勻可以。

2. 放入 fridge冷藏可以。

但如果你想,放入 freezer 無妨。

但時間要短一些。

目的是令化了麵團變身些,操作。

3. 有關“切口”問題,請看上面製作圖片後兩張。

麵團條刀切後,放平焗盤上。

刀切那面向上。

用叉壓出花紋。

延伸閱讀…

牛油曲奇餅【入口融化】Butter Cookies | 簡易食譜

不失敗! 超簡單牛油曲奇

,有點離題!請問有做芝士凍餅食譜嗎?謝謝!,沒有啊!謝謝你食譜~~~~做好了,你過目~~~^^你好呀! 我是光波爐 (size :12 L), 焗時間焗爐會嗎?你好, 早前試做了這個曲奇, 但製成品沒有味道…有點, 但我了材料份量…是不是我了筋粉???我是廚房新手,請問什麼是糖霜和吉士粉?謝謝您好! 我是光波爐, 焗時間會焗爐一嗎?,沒用過光波爐測試這食譜,所以記錄啊~應該時間會些。

你不妨自己試驗一下吧。

家裡只有筋麵粉反而沒有中筋麵粉,請問可否中筋粉150克和粟粉30克改做筋麵粉180克?Thank you for the recipe. I’ve tried twice, but it still very sticky. It stick on the food wrap paper everywhere. I saw your picture that your food wrap paper look so clean. Is it I shouldn’t mixed too well with all powders with the butter? Even it looks solid after I put into the fridge but it will melt when I bake in the oven. Is there any tips? Thank you. The dough shouldn’t be too wet or sticky.Don’t over knead it once you add the flours. Just combine all ingredients and that’s it. Move quickly and chill the dough if you find it becomes too greasy.If your cookies melt while baking in oven, it tells your dough is not right in the first place.弄好了,但不能拿起曲奇,一那起散了,怎辦用保鮮膜包蓋著,然後手捏成團。

這是我第一次留言,我次次整曲奇失敗,希望今次能,請問:1.曲奇是否放焗爐中層,上下火?2.是否一嚮雪櫃拎出嚟,即入焗爐?Thanks你好,請問可以加泡打粉嗎?Dear Christine,多謝你分享, 我你食譜做了, 很, 家人喜歡這款曲奇呀, 味道!Rgds,FanFanI made this last week and it’s gone in 2 days! super easy and yummy!I also tried the green tea version (1tbl green tea powder), not bad. but will have to reduce the heat or baking time… mine was a bit burnt lol. Thanks a lot for sharing this!!! will make it again and again!麵團身會影響製成品質感。

冷藏後,效果會好些。

之前做牛油曲奇,每次粉團了,就算用花咀唧出形狀,放進焗爐溶掉了。

但這份量,不會變形,曲奇鬆化Thank you for your sharing XDhi Christine, 請問是落baking powder or baking soda? 我見你有D其他cookies是落baking soda.應材料和期望效果,會用 baking powder 或 baking soda. Hi christine, Is icing sugar same as confectioners sugar? Thanks!Christine,昨天整了這曲奇味道!謝謝你!不過曲奇過份入口即融手指拿起放入口時會碎裂。

昨天吃不完我放了入密實袋今早看化成碎末了是什麼原因呢?這曲奇餅入口即融,但不是易碎。

而是很挺身。

可記得你做時候,麵糊有什麼問題嗎?Hi Christine無鹽牛油做出來曲奇,會否失去失牛油香味?如果想曲奇帶點顏色,可否加點點波菜或洛神花汁呢?無鹽牛油一樣有牛油味,只是沒添加鹽份而已。

延伸閱讀…

牛油曲奇的詳細做法

【鬆脆牛油曲奇餅】料理- 51 篇食譜與家常做法

可隨自己喜歡加其他汁。

但您曲奇食譜完全沒有加入水份,若要加入洛神花汁會否影響曲奇脆度?可加多少份量汁呢?若添加水份,影響曲奇餅質感。

Thanks for this recipe! It’s really nice! I’ve been trying to find this recipe for very long time already and yours are exactly what i want! But the dough is a bit greasy and sticky, it would stick to the plastic wrap and knife while cutting. The dough would also stick on the fork while i want to press it for some pattern, any way to solve it? grease the fork & knife with butter or oil?Highly probable that the butter was melted so your doug was too sticky and wet.In such situation, wrap the dough and chill it in fridge until it’s workable again. Please refer the second point of “温馨提示”.Hi Christine, I really like all of your recipes and the steps are clear and easy to follow. I tried to make the cookies and it was successful and yummy. My two kids loves them so much. I will definitely bake it again.Hi Kitty,So glad that you and your kids liked these cookies.Happy baking !土生土長香港人,去日本working holiday 後,京都多住了3年,然後嫁到法國。

育有一子,現居於法國布列塔尼。

造了幾次蛋糕後,想烤烤曲奇,於是昨天去買了工具和材料。

烤曲奇焗蛋糕,而這款牛油曲奇是會失敗﹗整個過程需用材料攪拌,然後擀麵團、壓模、焗,OK了。

這食譜是參考古賀聡子〈5步緻點鬆做)壓模餅乾食譜,然後作修改。

我直接我修改了版本寫在下面,如果想看原本食譜請看她書。

糖 – 30g (我造甜點味道,想味道一點話可10g)2. 牛油室温回,然後攪拌3. 加入香草精油,繼續攪拌。

然後加入糖,攪拌4. 分2 次加入蛋汁,繼續攪拌5. 麵粉過篩後分次混入,壓方式混拌形成麵團這次做了兩種口味,一種香草味,一種巧克力味。

香草味加是香草精油,巧克力味加可可粉,可可粉不要超過30克,否則會。

兩種味道基本方子是。

巧克力曲奇:20-30克可可粉代替香草曲奇配方裏等量麵粉,並省略香草精。

筋麵粉 200克, 安佳黃油 130克, 細砂糖 35克, 糖粉 65克, 雞蛋 50克, 香草精 1/4小勺1黃油室温軟化後,倒入糖粉、細砂糖,攪拌2打蛋器攪打黃油和糖粉混合物,黃油打發3黃油打發到體積膨大,顏色變4分兩到三次加入雞蛋液,並用打蛋器攪打。

每一次要黃油和雞蛋完全融合下一次5黃油雞蛋完全混合,不出現分離現象,打發黃油呈現、膨鬆質地曲奇團分成25等份,每一份搓成圓形球狀,,加入自己喜歡裝飾,例如:朱古力、提子乾、糖粉……後放入焗爐焗15-20分鐘曲奇金黃,即成。

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