芝麻梳打餅

在電視節目看到孟兆慶老師的芝麻梳打餅，跟著做香脆可口，在這裡和大家一起分亨。這餅乾低糖低鹽低油，是不錯的減肥小吃。

芝麻梳打餅

材料 :

水         80g

梳打粉     2g

鹽         2g

低筋粉     180g

砂糖       10g

速效酵母   1g

固體菜油   30g

白芝麻     16g

黑芝麻     16g

做法  :

用一大碗將水、梳打粉、鹽溶解加入其餘材料搓成一麵團

用保鮮紙包著休息30分鐘

搟至最薄，用刀切成小塊，放170度預熱焗爐焗約20-25分鐘

切片杏仁曲奇

這是我很喜歡的曲奇，材料簡單又易做，還很耐放，不消十分鐘就可做好麵團，放在雪櫃隨時拿出來便可焗，可以有新鮮的小吃。

Almond Cookies

Ingredients:

Butter                           114 g

Sugar                            45 g

Bread Flour                  140 g

Almond Slice               50 g

Baking Soda                1/3 tsp

Vanilla Essence           As needed

Salt                               1 g

Method:

Preheat the oven to 170℃

Soft the butter in room temperature

Beat the butter, salt and sugar until creamy and fluffy

Mix the flour , the baking soda and almond

Don’t over mix the dough otherwise the cookie became too hard.

Roll it up and freeze for about over 30 mins or until firm

Cut into same size and bake for about 15 mins

 

朱古力粒曲奇

曲奇是下午茶必備的小點，通常伴著咖啡或茶一起食用。曲奇質地粗略可分chewy、crispy和soft三大類，而做法和形式可分Piped cookie、Icebox cookie、Pastry-liked cookies、Bar cookies、Drop cookies、 Refrigerator cookies 、Meringue-type cookies、Petit flour sec、 Cookie-cutter cookies、Cake-like cookies、Twice baked cookies 形形色色，千變萬化。這朱古力曲奇是鬆脆的曲奇，大小朋友都喜愛，易做又好儲存。趁小朋友考試做些給他們打氣啊!

 

Chocolate Cookies

Butter                              100 g

Sugar                               45 g

Brown Sugar                    45 g

Egg                                  20 g

Flour                                 135 g

Cocoa Powder             18 g

Chocolate Chips           60 g

Baking Soda                   ¼ Tsp

Method:

Shift the flour, baking soda with cocoa powder

Blend the butter with sugar

Add egg once at a time until fluffy

Fold in the flour mixture and fold in chocolate chips

Rub the dough into a 10 g ball and press with your thumb

Bake in a 170℃ preheated oven for about 12 mins until golden

Approx. 42 Pcs

 

杏仁瓦片

杏仁瓦片就似蛋卷，吃了第一條你會不能自控地吃下去直至吃完為止。好吃程度可想而知，做時記著多做點份量，因你一邊做一邊已偷吃了一半。做好待涼後要立即放入存氣盒內，否則會很快潮掉。可酌量加入谷古粉變成另一種口味，或換其他果仁。可預先多做放雪櫃，用時拿出來放軟便可。亦可作威化雪糕杯、蛋糕裝飾但適宜即時使用，因實在太易變軟。

Almond Tuiles

Ingredients:

Butter (Soft)                    85 g

Icing Sugar                     80 g

Egg White                       90 g

Flour                                 85 g

Almond Slice                  As needed

Method:

Preheat the oven to 160℃

Sift the flour

Mix butter with icing sugar until combine

Mix with egg white a little at a time

Combine with flour

Spread a thin and even layer the batter on the Silpat with a template, place almond slice on top

Bake until slightly brown

 

Snow Ball Cookie

這雪球曲奇是改編自橫田秀夫，很易做，又香脆又好味。很多食譜教焗完餅後立即滾上糖粉做裝飾，但我發覺會太濕和沾得太多糖粉而變得太甜。所以我改了等餅凍了才滾糖粉，尤其是綠茶糖粉和朱古力糖粉，會比只用淨糖粉美味。用法是將 1:1 的糖粉和綠茶或朱古力粉混合篩勻便可。先焗香果仁，也可將麵粉份量減小加入朱古力粉或綠茶粉做成不用口味的雪球。

 

Snow Ball Cookie

Ingredients:

Butter                          112 g

Icing Sugar                 30 g

Salt                              1 g

Bread Flour                 75 g

Cake Flour                 75 g

Nuts                            50 g

Milk Powder               10 g

Icing Sugar                 For Coating

Green Tea Powder   For Coating

Method:

Slightly bake the nuts

Shift the flour

Preheat the oven for 170℃

Cream butter with sugar and salt until creamy

Add milk powder , flour and nuts, mix into a dough

Rub to  10 g balls, Chill them

Bake until golden brown about 25-30 min in 170℃ oven

Coat with icing sugar after they cool, coat one more layer if necessary

 

Galettes au Beurre

Galettes au Beurre 可譯做牛油薄餅，葛雷多，布列塔尼等等，是法國一種扁平圓形的脆餅。單是麵粉，牛油，蛋糖這些原材料，只加了海鹽和 Rum 酒，就令全個餅平添了迷人的香氣。做這餅要把它雪硬後，用模切出來掃兩次蛋黃水，每次要放雪櫃等它收乾水份後再掃。待乾後畫上花紋，用稍大的模套住焗至香脆。

Galettes

Ingredients:

Butter                           150 g

Icing Sugar                  60 g

Flour                              150 g

Sea Salt                        1.5 g

Baking Powder            1.5 g

Egg Yolk                       26 g

Vanilla                          As needed

Rum                              18 g

For the Egg Wash :     

Egg Yolk                       50 g

Water                           20 g

Coffee extract           5 g

Method:

Preheat the oven to 160℃

Soft the butter in room temperature

Beat the butter, salt and sugar until creamy

Add egg yolk and continue to beat until fluffy

Mix the flour and the baking powder

Freeze for at least 3 hours or overnight

Cut into same size brush with egg wash, chill

Brush again egg wash and cut the pattern with knife , chill again

Ring them with mould and bake for about 25 mins

 

全城最熱Macaroon

這法式杏仁小甜餅在法國或歐美已不知流行了多小年頭，現在才展轉流傳來港。在港大行其道甚至有專門店 LE GOUTER BERNARDAUD 有十二種口味供選擇。我雖不是鍾情於它，但也受它掀起的熱潮所影響，一看見有店舖售賣就想也不用想便買來試味。ifc 內的 Le Gouter  BERNARDAUD 的當然試過，味道偏甜，但勝在多味道選擇。LE SALON DE THE de Joel Robuchon 的以開心果味最出眾，不說不知，據他們的餅師 NAKAMURA 先生透露，他們的 macaroon 是用原粒從西西里入口的杏仁，自家加工磨成杏仁粉來做的。我聽了後不禁對他們做餅的要求佩服萬分。小小七元一件餅的背後所花的功夫已超越其價值。香港星級酒店以致琛圳香格里拉我也試過，出品都是一般。至現時為止令我印象最深刻，也是最好吃的是在日本，自由之丘川口行彥先生的餅店 Origines Cacoa 所吃的熱情果 macaroon，外殼脆內裡煙韌，所夾的熱情果牛油忌廉果味豐富，甜而不膩，吃後齒頰留香。當然法國有很多名店我是未曾嚐過的，日後有機會品嚐，一定和大家分享。Macaroon 的食譜大同小異，最重要是做法和經驗，以下有兩款食譜，大家不妨試做。

 

Recipe (A)

Almond Powder                            75 g

Icing Sugar                                     112 g

Cornstarch                                      7 g

Egg White                                       70 g

Caster Sugar                                  70 g

Colouring                                         As needed

Method:

Mix icing sugar, cornstarch and almond powder together

Whisk egg white and sugar until foamy, don’t over beat

Fold in almond powder mixture and colouring

Pipe on silpat, wait about 15 mins to bake

Bake in 160℃ oven for 12 mins

 

Recipe (B)

Almond Powder                                 125 g

Icing Sugar                                          200 g

Egg White                                           100 g

Caster Sugar                                       25 g

Cream of Tartar                                 1 g

Colouring                                             as needed

 

Method:

Mix the icing sugar and the almond powder

Beat the egg white with the sugar and the cram of tartar

Fold in the almond powder and icing sugar

Pipe and bake for about 8-10 mins in 160℃ oven

Gingerbread Men Cookies

聖誕節是我最喜歡的節日，大街小巷都掛滿閃爍的聖誕燈飾，各大商舖到了十一月尾已搶先把窗櫥裝飾得美輪美奐，到處洋溢著歡樂，充滿節日氣氛。慶祝聖誕有很多美食如Panettone，Stollen，Christmas Pudding，Minced Meat Pie 等等。 我常做的應節的食品是Gingerbread Men Cookies。

Recipe

Butter               65g

Sugar                30 g

Brown Sugar   30 g

Black Treacle   45 g

Golden Syrup  30 g

Baking Soda   1 Tsp

Salt                   as needed

Egg                   1/2 pc

Flour                  250 g

Ground Ginger    1 Tsp

Cinnamon  , Clove, Nutmeg    1/2 Tsp

Vanilla Essence  As needed

Method:

Put butter, sugar, salt, treacle and syrup in saucepan

Stir over moderate heat until melt

Remove from heat and add soda, sieve in flour

Add egg, rub to a ball

Knead to 2mm thick

Cut with cookie cutter

Bake in the 180℃ reheated oven until golden brown.

About 9-10, 4” cookies

橫田秀夫的Biscotti

這義式脆餅用上迷迭香，很特別的配答，加上名師食譜，看官一定要試。要在第二次焗透脆餅，才可保恃香脆。這脆餅很適合我們這些長期與肥鬥爭的人，因全無油份。

 

Biscotti

材料:

麵粉       250g

泡打粉     2.5g

砂糖       150g

鹽         2.5g

杏仁       125g

開心果     25g

橙皮茸     半個

檸檬皮茸   半個

迷迭香     半枝

全蛋       兩隻

香草精     少許

製法:

杏仁和開心果烤過切粗粒，迷迭香去莖切成細末

麵粉與泡打粉篩過加入所有材料攪拌成一團，揉成棒狀。

放入預熱度焗爐焗約15分鐘。取出稍退溫，切件再放會焗爐焗約10分鐘至中心乾燥。

250 US Dollars Cookies

一對母女去到美國Dollas, Neiman-Marcus Mall 內Neiman-Marcus Cafe吃東西，吃完一份沙律後覺得不夠，於是想試吓他們聞名的朱古力曲奇，吃完後覺得很可口，於是問侍應可否提供食譜，但遭拒絕。女士為有問侍應可否出讓，侍應查詢後報以後笑說: 「Only two fifty!」女士欣然接受。 後來 女士收到賬單，發現賬單共$279.95-US, 除了$29.95-US 食物及購物外，曲奇餅食譜他們共收了$250-US, 女士投訴無果，於是將食譜公諸於世。

Recipe

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups sugar (need to reduce half portion of sugar, cos too sweet)
5 cups blended oatmeal
24 oz . chocolate chips
2 cups brown sugar
1 tsp. salt
18 oz . Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (optional) 

 

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies

 

http://pagina.vizzavi.pt/~ng93827a/Recipe.html