• Good Cook Channel

紫薯杏仁曲奇 Sweet Potato Almond Cookies

更新日期:2月 16

杏仁曲奇

材料

麵粉 250克

牛油 150克

糖粉 100克

杏仁粉 50克

杏仁碎粒(已烤焗) 25克

雞蛋 55克

雲尼拿香油 6滴

鹽 2克

做法
  1. 把麵粉(過篩)、牛油、糖粉(過篩)、杏仁粉、杏仁碎 粒(已烤焗)、雲尼拿香油及鹽混合,並搓揉成粗沙粒狀

  2. 加入蛋漿搓揉成團,用保鮮紙包好放入冰櫃20分鐘

  3. 把杏仁曲奇麵團造型後,以180度爐溫烘焗10-12分鐘


紫薯曲奇

材料

麵粉 240克

牛油 150克

糖粉 100克

杏仁粉 30克

紫薯粉 30克

雞蛋 55克

鹽 2克

做法
  1. 把麵粉(過篩)、牛油、糖粉(過篩)、杏仁粉、紫薯粉、雲尼拿香油及鹽混合,並搓揉成粗沙粒狀

  2. 加入蛋漿搓揉成團,用保鮮紙包好放入冰櫃20分鐘

  3. 把紫薯曲奇麵團造型後,以180度爐溫烘焗10-12分鐘


Almond cookies

Ingredients

250g Flour

150g Butter

100g Icing Sugar

50g Almond Powder

25g Almond Crumbs (Baked)

55g Egg

6 drops Vanilla Oil

2g Salt

Steps
  1. Mix flour (sieving), butter, icing sugar (sieving), almond powder, almond crumbs (baked), vanilla oil and salt, and knead them into coarse sand status

  2. Add egg yolk together and wrap it by wrap paper and put into freezer for 20 minutes

  3. Shape the almond cookie and bake it at a temperature of 180 degrees for 10-12 minutes


Sweet Potato Cookies

Ingredients

240g Flour

150g Butter

100g Icing Sugar

30g Almond Powder

30g Sweet Potato Powder

55g Egg

6 drops Vanilla oil

2g Salt

Steps
  1. Mix flour (sieving), butter, icing sugar (sieving), almond powder, sweet potato powder, vanilla oil and salt, and knead it into coarse sand

  2. Add egg yolk into a group and wrap it by wrap paper and put into freezer for 20 minutes

  3. Shape the sweet potato cookie and bake it at a temperature of 180 degrees for 10-12 minutes

559 次瀏覽
  • Black Facebook Icon
  • Black YouTube Icon

© 2019 Good Cook Channel Ltd.