Tuesday, 15 January 2013

抹茶奶油酥饼 (Matcha sable cookie)

一反传统的年饼,
除了有着花草点缀的外貌,
口味也因为抹茶来得没那么甜。
 喜欢抹茶味道的,肯定会喜欢它。

原本食谱使用香菜叶做装饰,
为了应景(新年),
安迪漾做了调整,
另外用红色的枸杞代替
希望带出喜气洋洋的气氛
 
  
用枸杞饰成花,或单用香菜叶,
各有千秋,安迪漾都喜欢。

香菜叶装饰抹茶奶油酥饼


加上红彤彤的枸杞 ,
是否亮丽多了?

 
这个新年来点特别的,
带有抹茶香味,又附上花草装饰的抹茶奶油酥饼 
会是不错的选择。


简单好看的彩带,
可有为抹茶奶油酥饼加分?



食谱参考 :http://janechew.blogspot.com
材料:
  • 150克 无盐奶油
  • 100克 糖粉
  • 240克 低筋面粉 (冷却)
  • 15克 抹茶粉
  • 适量盐
  • 2个 蛋黄
  • 1个 蛋白
  • 适量白糖
做法:
  1. 奶油恢复室温。把过筛的糖粉加入奶油中搅拌至乳白状。
  2. 加入蛋黃,拌匀。
  3. 加入过筛的面粉和抹茶粉,拌匀成一软团。
  4. 放入冰箱冷藏15分钟。
  5. 把面团拿出,分成两份。揉成长型,再用烤纸包裹好,定型。
  6. 放入冷冻库 ,约2个小时,取出,切片(约7mm厚)。
  7. 把切片的酥饼周围沾上白糖,排放在烤盘上,再在酥饼面上扫上蛋白
  8. 放入预热烤箱150度,烤20-25 分钟。
sable (read sa-blay) cookies:
  • 240g cake flour (chilled)
  • 15g matcha powder
  • 150g unsalted butter (at room temperature)
  • 100g icing sugar (original recipe : 130g)
  • pinch of salt
  • 2 egg yolks
  • some granulated sugar, for coating
  • 1 egg white for glazing
  • green tea leaves or powder for decor, optional
Method:
  1. sift flour and macha powder together twice. set aside.
  2. beat butter, icing sugar and salt together until soft & creamy.
  3. add egg yolks and mix well.
  4. add flour & macha powder mixture and fold in with spatula and transfer dough to cling wrap and chill for 15 mins.
  5. divide dough in two portions and shape into logs about 3.5cm in diameter.
  6. refrigerate until firm then slice into 7mm thick rounds.
  7. coat sides with sugar and brush the top with egg white and top with leaves or powder, if using.
  8. place rounds at least 1/2 inch apart from each other on baking sheet lined with baking paper and bake in a preheated oven of 150C for 25 mins.
  9. leave to cool completely before storing in airtight container.

2 comments:

  1. Love how you decorated with kei chi, look pretty. Thanks for your participation .

    ReplyDelete
  2. Thank you for your compliment,
    I am just an amateur,
    still has a lot to learn from you all. :)

    ReplyDelete

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