雜果仁牛油曲奇
材料:
金罐牛油 130克
糖粉 80克
蛋 1隻
雲尼拿香油1/2茶匙
雜果仁 80克 (我加了山合桃，合桃，榛子，杏仁粒)
* 預先以140烤約10分鐘至果仁香味散發
低粉 240克(已篩)
做法:
1) 牛油混和糖粉打起至呈淺黃色忌廉狀；加入蛋液，攪至浮身發起。
2) 加入雲尼拿香油，攪勻。
3) 加入已篩低筋麵粉，輕輕攪勻。
4) 最後加入雜果仁。
5) 將麵團整型，放雪櫃1小時或以上至硬。
6) 將麵團切片。
7) 以160度焗約25分鐘，取出放涼。
切片曲奇---延伸閱讀:
想問下,若果用金罐牛油去整的話, 成品會否好瀉身??
回覆刪除[版主回覆11/23/2009 01:01:00]做切片又唔會呀~~
2222222222222222
回覆刪除[版主回覆11/23/2009 01:01:00](Empty)
真係好, 啱啱諗緊整曲奇你就做版我睇~
回覆刪除我有罐擺咗N年既金罐牛油唔知仲用唔用得呢?
[版主回覆11/23/2009 01:02:00]未開過，又未過期就用得喇~~
巧耐冇整過曲奇 lu ... 係時候整下勒 ... 我要偷師~~
回覆刪除[版主回覆11/23/2009 01:02:00]快d整啦~~想鬆d可以再加多D牛油呀~~
我又整我又整．
回覆刪除[版主回覆11/23/2009 01:02:00]快d整啦~~想鬆d可以再加多D牛油呀~~
真羨慕你哋......
回覆刪除整包餅好似食生菜咁嘅......
[版主回覆11/23/2009 01:03:00]好快架咋~~撈埋就係喇
我罐金罐牛油仲坐係櫃度.......係時候要用咗佢啦~~~
回覆刪除[版主回覆11/23/2009 01:03:00]快d整啦~~想鬆d可以再加多D牛油呀~~
我都想整下野食，但要實習實習 . . . . . . 嗚 . . . . . . .
回覆刪除[版主回覆11/23/2009 01:03:00]你梗抽到d時間出黎o既!
呢個我都成日整呀，好好味呀
回覆刪除[版主回覆11/23/2009 01:04:00]我自己都鐘意呀~~雖然唔係好鬆個款曲奇
正喎
回覆刪除大除夕我和家人一起做了一次, 真的好味.
回覆刪除[版主回覆01/06/2010 19:26:00]thxthx
Cherry, 想問下金罐開啟後是否要放回雪櫃? 因為之前做完後還有剩餘, 放回雪櫃後昨晚拿出來很硬, 結果昨晚做的杏仁朱古力曲奇比較硬
回覆刪除[版主回覆02/24/2010 22:52:00]如果放左入雪櫃之後要拎番出室溫放軟先可以再用呀
I'm a cooking beginner. Would you mind tell me where can I buy " 低粉"? I've looked through some large supermarket but could not find it. Thank You.
回覆刪除[版主回覆02/24/2010 22:53:00]係烘焙材料店e.g.二德惠，心甜便可買到
上網search烘焙材料店便有很多了!
Can u show me the oven that u are using ( which brand/model) ??? I love cookies and want to learn how to make it. I need to buy an oven but don't know which one to buy.Can u please help???? Thanks...
回覆刪除[版主回覆04/14/2011 17:34:00]delonghi最大size個隻座台焗爐!
Sorry to ask u again...is it possible if u can give me the model no. ??? I have searched through the delonghi website and it has so many model and i don't know which one...sorry to trouble you !!!! Thanks very much for your help....
回覆刪除[版主回覆04/15/2011 21:56:00]sorry!
我真係買左好耐喇!
型號真的忙了!
我無記錯係28L