Ginger Cookie | 薑曲奇

Fragrance of ginger!

Ingredients | 材料 :
  • Yield: 22 pieces | 22 件
  90g  Unsalted butter, softened | 無鹽牛油 (室溫回軟)
  25g  Suger | 細砂糖 (小甜20g)
small quantity of salt | 鹽 1小摄
120g  Cake flour | 低根麵粉過篩,備用 (A)
    8g  Ginger powder | 薑粉過篩,備用 (A)

Steps | 做法 :

  1. 焗爐先以210°C預熱。
  2. 烤盤放上烤盤紙,備用。
  3. 低根麵粉和薑粉混合過篩,備用(A)。
  4. 混合牛油,細砂糖和鹽,用橡皮刮刀攬拌到顏色變白為止。
  5. 加入(A) 用橡皮刮刀以加壓的方式攬拌到粉類融合為止。
  6. 用保鮮膜包好,冷藏約30分鐘使其鬆弛和稍為硬身。
  7. 切成大小相約小件 (圓形,約10g件),排在烤盤上。
  8. 放入已預熱的焗爐並調至190°C,烘焗約20~25分鐘。
  9. 取出待涼。

  1. Pre-heat oven to 210°C.
  2. Baking tray lined with parchment paper.
  3. Sift flour and ginger powder, set aside.
  4. Mix butter, sugar and salt with a scrapper until light and fluffy (hand cream texture).
  5. Fold in sieved flour and ginger powder, mix well to form a dough. 
  6. Wrap dough with microwave wrap and put in fridge for about 30 minutes.
  7. Cut in any shape (here round, about 10g each), place them onto a baking tray, slightly apart.
  8. Bake in preheated oven and adjust it to 190°C, bake it for about 20~25 minutes or until slightly golden.
  9. Cool on rack.

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