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
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