蛋黃曲奇蘇

21 July 2016 (1 year 10 months 20 day)

Egg Yolk & Butter Cookies

蛋黃曲奇蘇 🍪

#適合10個月以上會咀嚼的寶寶

材料：

軟化無鹽奶油 50g

蛋黃 1個

有機蔗糖/細砂糖/糖粉 25g

低筋麵粉 100g

Ingredients:

Softened Unsalted Butter 50g

Egg Yolk 1 pc

Organic Cane Sugar/Caster Sugar/Powdered Sugar 25g

Cake Flour 100g

#用糖粉製作的話，口感會比較細膩

1）

將軟化的奶油攪打至乳黃色

Whisk the softened butter till yellow milk color

2）加入糖打發至乳白色，再加入蛋黃拌勻

Add egg yolk and mix well, add sugar and beat until milk color

3）篩入低粉，用刮刀拌勻，再用手按揉成光滑的麵團

Add sifted flour, mix well with spatula. Then, hand knead until smooth dough

4）用保鮮紙包起來，放入冰箱冷藏30分鐘

Wrap the dough with cling wrap, put in fridge for 30 mins

5）麵團取出後，回溫約10分鐘. 再擀平

Take out the dough from fridge, let it stay at room temperature for 10 mins, and flatten the dough with rolling pin

6）用餅乾模按出形狀，用刮刀鏟起，放到烤盤上

Shape with biscuit mould, transfer the dough with spatula, put on bake tray

7）放入預熱烤箱，烤150度15～20分鐘即可

Send into preheated oven, bake at 150 degree for 15~20 mins

8）完成後，待涼，收在密封罐即可

Once done, stay cool and store them in sealed jar 

好久沒有做奶油餅乾了
這次只用了蛋黃
烤的時候好香哦
咬起來酥酥脆脆的好好吃 😋
用了卡通造型來做餅乾
侒侒看到就迫不及待的吃了一口
然後Feng來Feng去
餅乾碎掉滿地.....

將軟化的奶油攪打至乳黃色
Whisk the softened butter till yellow milk color

加入糖打發至乳白色
Add sugar and beat until milk color

加入蛋黃拌勻
Add egg yolk and mix well

篩入低粉，用刮刀拌勻
Add sifted flour, mix well with
spatula

大概攪拌成如上圖，再用手
按揉成光滑的麵團
Once the batter mix until as above pic,
hand knead until smooth dough

用保鮮紙包起來，放入冰箱冷藏
30分鐘
Wrap the dough with cling wrap,
put in fridge for 30 mins

麵團取出後，回溫約10分鐘.
再擀平
Take out the dough from fridge,
let it stay at room temperature for
10 mins, and flatten the dough with
rolling pin

用餅乾模按出形狀
Shape with biscuit mould

用刮刀鏟起，放到烤盤上
Transfer the dough with spatula, put on bake tray

放入預熱烤箱，烤150度15～20分鐘即可
Send into preheated oven, bake at 150 degree for
15~20 mins

待涼，收在密封罐即可
Stay cool and store them in sealed jar