Chocolate Nut Cookie French style | 巧克力腰果法式餡餅

Go great with coffee and/or ice-cream!

Ingredients | 材料 :
  • Yield: 8 pieces | 8件
  50g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
  50g  Icing suger | 糖霜
   1/4 teaspoon Salt | 幼鹽 1/4茶匙
115g  Cake flour | 低根麵粉過篩,備用
  25g  Egg, beaten | 全蛋液

(B) Suffing | 餡料 :
  20g  Baked cashew nut, finely chopped | 腰果焗好,切碎
100g  Black chocolate paste | 黑巧克力醬

  • 切碎腰果和黑巧克力醬混合均勻,備用
  • Mix above, ready to use.

Steps | 做法 :

  1. 焗爐先以200°C預熱。
  2. 烤盤塗上薄薄的牛油,灑上小許低根麵粉,拍走多餘麵粉,備用。
  3. 牛油切成小丁,室溫軟化,加鹽攪拌均勻。
  4. 加入糖粉,攬拌到顏色變白。
  5. 分兩次加入全蛋液,攬拌至完全融合。 
  6. 篩入低根麵粉,用橡皮刮刀攪拌均勻,柔軟的餅皮麵糰便做好了。
  7. 麵糰平均分成8份(約30g份),整圓形,擠入饀料,收口包好,收口朝下放入圓形模具中,表面塗上一層全蛋液,最後用叉子交叉劃上幾道紋路,放入已預熱焗爐中層並調至185°C,焗約20分鐘或至金黃取出。
  8. 出爐趁熱吃,配咖啡或冰淇淋吃更滋味。

  1. Pre-heat oven to 200°C.
  2. Buttered thinly the baking mold. Sprinkle little cake flour and discard excess from mold.
  3. Cut butter into little cubes and put in a mixing bowl in room temperature until soft, cream with salt.
  4. Fold in icing sugar, whisk well until pale white. 
  5. Add beaten egg in 2~3 portions, mix well after each addition.
  6. Fold in sieved flour, mix well with a scraper, the dough is done! 
  7. Divide the dough into 8 portions (about 30g each), shape round. Shape flat and stuff fillings, seal and put into the mold (seam facing down). Egg glazing the top, use a fork to make cross-section-pattern. Put in preheated oven on middle rack and adjust to 185°C. Bake for about 20 minutes or until golden. Take out. 
  8. Serve hot with coffee or ice cream.

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