After posting my previous cutout cookies recipe, a reader asked me why I didn’t make my cookies with the traditional creaming method and if it was okay to use cake flour instead of all purpose flour. Well, it’s all about personal preferences. As previously explained in my blog post, Piped Vanilla Bean Shortbread Cookies, your choice of ingredients and mixing method plays a crucial part in determining the final texture of your cookies (I strongly encourage you to read that post if you haven’t done so). Understanding the ingredients allows you to customize your own cookie recipe that you like the most.
自從上次分享了印模曲奇食譜之後，有網友問EC為什麼不用傳統的糖油混合法做曲奇和可否使用低筋麵粉而不用中筋麵粉。說真的，這只是個人習慣和喜好的問題。之前在雲尼拿唧花牛油曲奇的網誌中已經詳述過混合方法和材料選擇如何直接決定曲奇最終的口感(如果沒有讀過EC強烈建議大家去看一下) 。了解過後大家便能按自己的喜好選擇材料和調整配方做出鬆脆或酥脆口感的曲奇了。
Making cookies is really easy and you don’t need fancy gadgets like a stand mixer or food processor. To demonstrate this, I’m making my cookie dough with only a mixing bowl, a whisk and a spatula this time. This process is similar to making spritz cookies such as Viennese Sablés and Espresso Chocolate Spritz Cookies. Instead of being piped directly onto a baking sheet, the dough is rolled and then cut out with a cookie cutter. If you don’t have any cookie cutter you may simply roll the dough into a log, chill it until it’s firm and then slice it into pieces. Unlike my other cutout cookies which are made with granulated sugar and all purpose flour, icing sugar and cake flour are used here. The cookie texture this time is more like a crumbly and melt-in-the-mouth one. Cake flour which is weaker in gluten would cause the cookies to spread a teeny-weeny bit in the oven. I’ve attached pictures for comparison at the end of this post. Cookies made with cake flour have more rounded edges. When stacked up you could see the unevenness that they are thicker in the middle. Cookies made with all purpose flour, on the other hand, have sharp edges and are very even in thickness. Like I said before, cookies made with a combination of cake flour and confectioners’ sugar produce light and crumbly cookies whereas those made with all purpose flour and granulated sugar yield crispy cookies. One could choose ingredients according to the preferred texture. Anyways, I think this will be my last blog post of this year and I wish everyone a warm and wonderful holiday.
曲奇實在是十分容易做的，家中沒有廚師機或食物處理機等工具也不打緊的。為了進一步作證明，這次EC只是使用攪拌盆，蛋拂和膠刮製作曲奇麵糰。麵糰做法基本上跟維也納曲奇(唧花牛油曲奇)和朱古力咖啡唧花牛油曲奇是一樣的。唧花曲奇，顧名思義，麵糰是唧出來的。印模曲奇呢，就是先把冷藏後的麵糰碌薄，然後再用曲奇印模印出形狀。沒有曲奇模的話可乾脆把麵糰搓成柱狀，雪硬後用刀切片。之前的印模曲奇都是用砂糖和中筋麵粉製作的，口感較鬆脆，而這次的曲奇因為使用糖粉和低筋麵粉的緣故，口感比較酥鬆，有少許入口會化開的那種。可是由於低筋麵粉的筋度比中筋麵粉較低，入爐後曲奇的形狀會出現輕微(只是很輕微哦)往外擴展的情況。EC會在文章末段附上曲奇對比照，低筋麵粉做的曲奇角位明顯較圓，疊高後曲奇中央厚邊緣薄的情況顯然易見。相比之下，中筋麵粉做的曲奇疊高後每一片都是厚薄均勻的。 曲奇質地方面嘛，剛才已說過了，低筋麵粉配糖粉的組合是酥鬆的，而中筋麵粉和砂糖的組合則是鬆脆的，大家依自己喜歡的口感去選擇材料就是了。這大概是今年最後一篇網誌了，EC在此預祝大家有一個溫暖又愉快的假期！
Earl Grey Cookies
伯爵茶曲奇
Makes about 2 dozens cookies (4.5cm x 5.5cm x 0.6cm thick)
約做24塊4.5cm x 5.5cm x 0.6cm厚曲奇
Ingredients
115 g unsalted butter, softened
2 – 3 bags Earl Grey tea leaves
70 g icing/confectioners’ sugar
1/8 tsp salt
17 g beaten egg
160 g cake and pastry flour
材料
無鹽牛油 (室溫回軟) 115克
伯爵茶茶包 2 – 3個
糖粉 70克
鹽 1/8茶匙
全蛋液 17克
低筋麵粉 160克
Directions 做法
In a large mixing bowl, whisk together the butter and earl grey tea leaves until smooth. Add icing sugar and salt and whisk until smooth and creamy (there is no need to beat air into the butter mixture as too much air will cause the cookie to spread in the oven).
牛油及伯爵茶茶葉放入攪拌盆中用蛋拂混合至軟滑，加入糖霜及鹽攪拌均勻至順滑，無須打進空氣至牛油發白及蓬鬆，否則入爐後曲奇會因過度膨脹而變形。
Beat in egg until fully Incorporated. Scrape down the sides of the bowl with a spatula.
加入蛋液拌至與牛油完全融合，以刮刀清理盆邊。
Fold in the flour in three batches with a spatula. Stop mixing once a soft dough is formed. Do not over-mix. Flatten dough slightly and wrap in plastic wrap. Refrigerate for 1 hour or until the dough is firm enough for rolling.
分三次篩入麵粉，用刮刀以切拌手法拌至無粉粒成軟麵糰即可，不要過度攪拌，把麵糰稍按扁後用保鮮紙包好，冷藏一小時或至麵糰挺身適合印模。
Roll dough in between two pieces of parchment paper or silicon mats for even better results to 1/4 inch thick (I use chopsticks as my guide for thickness). Cut out as many shapes as possible. Collect dough scraps, reroll and cut out the shapes one more time. Place the shapes on parchment paper and freeze for at least 10 minutes before baking.
麵糰上下各放一張牛油紙防黏(用矽膠墊效果會更好)，用麵棍將麵糰壓平至1/4寸厚(EC用筷子放在麵糰兩旁作協助)，用曲奇模印出所需形狀(請盡量善用位置印出最多的形狀)，收集餘下的麵糰輕輕按成一糰，壓漙後重複印模過程一次，把印好的曲奇放在牛油紙上，放進冰格冷凍至少10分鐘。
Preheat oven to 325ºF/160ºC. Arrange shapes on parchment paper-lined baking sheet. Bake for 18 to 20 minutes or until the cookies start to get golden around the edges (adjust baking time according to your own oven). Let cookies sit a few minutes on the sheet before transferring to a cooling rack to cool completely.
焗爐預熱325ºF/160ºC ，把曲奇排放在墊了牛油紙的烤盆上，放入焗爐焗18至20分鐘或至曲奇邊緣微微轉金黃色後取出，請根據自家焗爐調整火力和時間，讓曲奇在烤盆上靜置數分鐘後可轉移到鐵架完全放涼。
Left top and bottom: cookies made with cake flour and icing sugar
Right top and bottom: cookies made with all-purpose flour and granulated sugar
左上和下：曲奇用低筋麵粉和糖粉製作
右上和下：曲奇用中筋麵粉和幼砂糖製作
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