2015年饼 ~ 丹麦牛油饼（扭结）（Danish Butter Cookies(Pretzel)

 这个也是一款很想征服的曲奇。

不只是因为它的美味，也是那份美好的童年情意结。 
Danish Butter Cookie with Pretzel shape, another cookie that I wanted to try a long time ago.  Due to my sweet childhood memory. 

丹麦牛油饼（扭结）
 （约做50片）
食谱参考 ： Joceline lyn

材料：
牛油 150克
糖粉 80克

蛋黄 2个
香草精 1/2 茶匙

低筋面粉 280克
奶粉 20克
发粉 1/2茶匙

表层：蛋白液  /  粗糖（适量）

做法:

1. 将牛油+ 糖粉一起打至变白后再加入蛋黄及香草精打均匀。

2. 筛入低筋面粉+ 奶粉 +发粉拌均匀后就取出搓成团不粘手即可。
3. 把面团擀成长方形（厚度大概 4-5mm) 后盖上保鲜膜，冷藏至硬 (大概30 分钟左右）。
4. 预热烤箱 150 度，准备烤盘铺好烤纸。
5. 取出已经冷硬的面团，用模具印出形状后放在已经预先铺好烤纸的烤盘，涂抹一层蛋白，撒上粗糖。
6. 送入已经预热好的烤箱烤 20分钟至呈黄色即可取出待冷却后才享用或封密收藏。

Danish Butter Cookies(Pretzel
 （yield about 50 pcs）
  Recipe adapted from ： Joceline lyn


Ingredients：
Butter 150g
Icing sugar 80g

Egg Yolk 2
Vanilla essence 1/2 tsp

Cake flour 280g
Milk powder 20g
Baking powder 1/2tsp

Surface ：some egg white and sugar

Method :

1. Cream the butter and icing sugar.  Add in egg yolk and vanilla essence mix well.

2. Sift in cake flour,milk powder and baking powder, lightly knead into dough.
3. Roll the dough into rectangle shape with the thickness about 4 - 5mm.  Cover the dough with cling wrap and keep inside the fridge for 30 minutes.
4. Preheat oven at 160'C and line the baking tray with baking paper.
5. Take out the dough from the fridge,Use the Pretzel shape cutter cut out the cookie and arrange on the lined baking tray. Brush the cookie surface with egg white and scatter with sugar.
6. bake with preheated oven for about 15minutes or turn into golden color. You can make adjustments to the temperature according to your experience with using your oven. Allow the cookies to cool on a rack before storing them into airtight containers.

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.

Copy and WIN : http://bit.ly/copynwin

 相比另一个丹麦牛油饼（涡状），
两者同样的香气十足，不同的是口感。

If I compare with the other Danish Butter Cookie(Swirly)  both are very aromatic but different in texture.

 前者（涡状）由于粉量较少牛油多，方便挤花，成品也较脆口；
后者（扭结）粉量多牛油少，方便模割，成品较扎实。
2者相比，个人喜欢涡状的脆口，
同时也喜欢那充满童年回忆的扭结。

 
Swirly's recipe, more butter less flour, is easier for piping and the end result is a more crispy in texture.  Pretzel's recipe, more flour less butter,is easier for shaping with cutter that give more solid texture.

For me, I like Swirly's crispiness and in the same time I enjoy Pretzel, because it bring back my sweet memory.



 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 。

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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.