2015年饼 ~ 丹麦牛油曲奇（涡状） Danish Butter Cookies(Swirly)

 丹麦牛油饼，也是我想做很久，但是时至今日才行动的饼干。

Yet another one of those recipes that I've finally got down to -- Danish Butter Cookies.

 纯粹好奇她的魅力何在？

为什么会赢得大家的青睐？
My main motivator is my curiosity; what's so special about it that so many people love it?

结果，当第一片曲奇进口时，

那股奶油香气，直叫人感妙！妙不可言！ 

心理默叹，难怪众人为它迷，为它痴！

That first bite explains it all; the buttery taste that fills your mouth is wonderfully delicious!

丹麦牛油曲奇（涡状）
（约做36个）
视频 ： 看这里

材料:
牛油(软化)      120g
糖粉                60g
鸡蛋                 1/2个（25g）
香草精             1/2茶匙
奶粉                 15g
低筋面粉         165g

做法:


1。将牛油和糖粉搅打至松软，加入蛋液和香草精，拌匀。
2。分次筛入粉类，切拌均匀成糊。(不要过度搅拌)
3。在烘焙纸上挤出形状，每个饼之间要留些距离。
4。送入已预热 180度的烤箱中层，烤约12分钟。(视自己的烤箱温度自行调整)
5。将曲奇取出，放在凉架上，待完全凉了才装罐。

Danish Butter Cookies (Swirly)
(Makes about 36pcs)
Video : Here 

Ingredients:
120g butter, melted
60g icing sugar
1/2 egg (25g)
1/2tsp vanilla essence
15g milk powder
165g cake flour

Method:
1. Cream butter and sugar, then add in the egg and vanilla essence and mix evenly.
2. Sift in the powder ingredients in a few rounds and mix evenly to form a batter.
3. Pipe out the desired shape on a piece of baking paper, making sure to leave sufficient space between each cookie.
4. Bake in a preheated over at 180°C on the middle rack for 12 minutes. You can make adjustments to the temperature according to your experience with using your oven.
5. Allow the cookies to cool on a rack before storing them into airtight containers.

 听取姐妹们的好意，选来“金桶”，果然名不虚传。

顺滑的口感和扑鼻的香气 ，都应该居功与它。
I decided to make these cookies using "Golden Churn" butter as recommended by my fellow bloggers. Indeed, the end result is more than satisfying.

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
And

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.