查看完整版本: 抹茶挤花曲奇[7P]

抹茶挤花曲奇[7P]

Matcha Piped Cookies / 抹茶挤花曲奇

Those melt-in-your-mouth, sweet, buttery cookies, with a hint of pleasant bitterness from green tea are simply amazing.  Crumbly, light, with each bite, there's mild aroma of green tea. Enjoy (with a cup of hot tea) for yourself or give them as a gift, esp. to those tea lovers.

[img]http://i44.tinypic.com/20ky82r.jpg[/img]

[img]http://i41.tinypic.com/dqszg5.jpg[/img]

10克 白油
[img]http://i39.tinypic.com/53weow.jpg[/img]

50克 无盐黄油，室温
80克 糖粉
1/2小勺 香草精
35克 蛋白
100克 德国#405面粉
1小撮 食盐
1/3小勺 泡打粉
2小勺 抹茶粉
[img]http://i42.tinypic.com/344fh1g.jpg[/img]

1. 烤箱预热至175C/350F。准备俩烤盘铺纸备用。面粉，盐和泡打粉入盆混合。白油，黄油，糖粉及香草精用塑料刮刀先拌匀，再用搅拌机打匀。蛋白分2次加入，快速打发。
[img]http://i43.tinypic.com/eez4w.jpg[/img]
2. 筛入粉类，用塑料刮刀拌均面糊。取70克左右的面糊和抹茶粉混合成抹茶面糊。将两种面糊放入同一个挤花袋，用大号星状花嘴挤出弯曲状。饼干间要留出1寸左右的距离。
3. 入预热好的烤箱中层烘焙15分钟左右，取出后放在架上晾凉。入密封性强的保鲜盒能存放一星期。

[img]http://i43.tinypic.com/35mo13m.jpg[/img]

[img]http://i43.tinypic.com/rmochv.jpg[/img]

太赞了,只可惜用料和做法都太专业,实在是学不来

看起來還不賴
下次有空自己做做看
希望會不錯吃