Posted by: Jonjon | September 3, 2009

Cookies – Chocolate Rum Cookies巧克力豆餅乾 8/10 September 3 2009


SNC00516

http://tw.myblog.yahoo.com/carol-jay/article?mid=78228

47% butter, 17% white and 17% muscavado sugar, 4% rum, 29% eggs, 58% dark chocolate drops to cake flour

約做12

低筋麵粉170g,                     85g

無鹽奶油80g,                       40g

細砂糖30g,               15g

黑糖30g,                    15g

蘭姆酒1/2大匙,                   3.75ml

雞蛋1(50g),                 25g

1/4茶匙 1/8 tsp

水滴形巧克力豆(1)100g,            50g

事前準備工作:

1.所有材料秤量好,無鹽奶油放置到室溫的溫度(手壓有痕跡就好)

2.低筋麵粉用濾網過篩 3.細砂糖+黑糖混合均勻

步驟:

1.無鹽奶油用打蛋器打至乳霜狀態 2.加入混合均勻的糖用打蛋器攪拌打發

(因為沒有添加泡打粉,所以奶油要打發才會有酥鬆的口感)

3.將雞蛋及蘭姆酒分數次加入用打蛋器攪拌均勻

4.再將過篩的粉類分2次加入用抹壓方式混合均勻

(避免搓揉以免麵粉產生筋性影響口感) 5.最後將巧克力豆加入混合均勻

6.將攪拌好的麵團用手捏一小塊搓揉成圓球狀(35g)

,間隔整齊的放入烤盤中 7.用手將小麵團壓扁(約厚0.5cm)

8.放入已經預熱到170度的烤箱中烘烤約15分鐘(2)

9.烤好移出到鐵網架上放涼即可 10.完全放涼放密封罐

1

水滴形巧克力豆可以用一般巧克力塊代替,事先切成0.5cm

丁狀.因為此處使用的水滴形巧克力豆為耐烤形,使用一般巧

克力塊烤了稍微會熔化,但是冷了會凝固.

水滴形巧克力豆甜度較低,份量加多較不會過於甜膩.若使用

一般巧克力塊請自行斟酌減少使用量.

2

口感可以依照自己喜歡決定,喜歡脆一點可以延長烘烤時間,

若喜歡略有濕潤感,15分鐘就差不多.請依照自家烤箱調整.

Conclusion

This was drier and had less butter than most recipes. It was very crunchy as cake flour was used, so it wasn’t chewy, rather than like a shortbread texture. It didn’t taste or feel buttery, which usually is the case for really good cookies. This one was dry, and tasted like a basic flour cookie dispersed with chocolate and a slight hint of rum.

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