恭喜恭喜, 转眼新年又到了。恭喜大家新年快乐,新年发发发。Happy New Year!!!
今天我做了这道美味可口的脆脆巧克力豆曲奇.
同时,我也要参与Chinese New Year Delights 2013 hosted by Sonia Aka Nasi Lemak Lover
Ingredients:
A
|
Unsalted Butter
|
无盐牛油
|
280 gm
|
Brown Sugar
|
蔗糖
|
180 gm
|
|
B
|
Eggs
|
鸡蛋
|
2 nos
|
Nielsen-Massey pure vanilla extract
|
香草精
|
2 tsp
|
|
Nescafe Coffee
|
雀巢咖啡
|
4 gm
|
|
C
|
Low Protein Flour
|
低筋面粉
|
360 gm
|
Baking Powder
|
发粉
|
2 tsp
|
|
Salt
|
盐
|
1 pinch
|
|
D
|
Chocolate Chips
|
巧克力芯片
|
240 gm
|
做法:
1. 无盐奶油室温软化,加入糖粉,用打蛋器打至体积膨松(不用打太发)。
2. 分次加入蛋液, 雀巢咖啡及香草精拌匀。
3. 将低筋面粉, 发粉, 及盐分次过筛进奶油糊,用橡皮刮刀拌匀。
4. 加入巧克力芯片,用橡皮刮刀拌匀。
5. 排放在烤盘上,注意要留空隙,以免烤制的过程中膨胀粘连。
6. 烤箱预热180度,烘烤18分钟。(各家烤箱不一样,温度也会有所不同,要依照自家烤箱的实际情况来调整 。
Method:
1. Cream Butter & Icing Sugar until white
& fluffy.
2.Add eggs, nescafe coffee and vanilla
essence, mix well.
3.Add flour & salt and scrape in each
addition.
4.Add in chocolate chips, scrape to mix well.
5.Bake at 180˚C for 18 minutes
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