這款檸檬牛油曲奇,材料簡單又易做。做完一屋都是檸檬和牛油的香味。放保鲜盒又可以保存。唔做咁多也可將生面団放冰箱一個月都冇問題。只要焗之前一晚放於雪柜回温就得。而且加了檸檬味又不太腻。
材料:
180g 無鹽牛油(室温輭化)
60g 糖粉
1/4個 檸檬皮(切幼粒)
1個 蛋黃
20ml 新鲜檸檬汁
280g 中筋粉
少許 鹽
Ingredients:
180g unsalted butter ( soften in room temperature)
60g icing sugar
1/4 lemon zest
1 egg yolk
20ml fresh lemon juice
280g plain flour
1 pinch of salt
方法:
用打蛋器把輭化了的牛油打至忌廉狀,加入已過篩的糖粉再打至忌廉狀。
Method :
Use egg beater to cream butter in a bowl. Add sifted icing sugar and beat until its creamy.
Add lemon juice, egg yolk and zest separately and beat until it returns to creamy before adding another ingredient.
逐一加入蛋黃,檸檬汁 和檸檬皮,每次要得所有料混合完成才加另一材料。
把面粉和鹽一起過篩然後加入牛油裏。輕手把所有材料拌匀。請勿搓面団。
Sifted flour and salt together and add to the mixture and lightly fold in until everything mixed well. Do not knead the dough.
把面団包上保鲜膜成圓或長方形。置雪柜冷藏30分钟。
Shape the dough into round or rectangular shape and wrap it in plastic. Put the dough into a fridge for 30 minutes.
Take the dough out of the fridge. Use a sharp knife to cut the dough into 1/2 inch thickness. Put into a lined baking tray. Leave 2cm gap between each cookie. Use fork lightly press cookie to create a pattern.
從雪柜取出面団,用鋒利小刀把面团切成半寸厚度。放於已放不沾紙的焗盆上。每個留2cm空间。用小义輕輕壓上花紋。
放曲奇入預熱150c(fan forced)焗炉中格焗15至20分钟。或至邊位微微金黃色。
Put cookies into preheated oven 150c in the middle tray and bake for 15-20 minutes. Or until edge is slightly golden brown.
把曲奇從焗炉取出,放原盆静置5分钟才把曲奇放網上至全部冷卻。
Take the cookies out of the oven and cool in the tray for 5 minutes before putting on a wire cooling rack.
最多可以把曲奇存在室温保鲜食物盒2星期。
Can store completely cooled cookie in an airtight container for up to 2 weeks.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/