Espresso Cutout Cookies 特濃咖啡印模曲奇

Here is a cutout cookie recipe that I made for my friends during Christmas time. Unlike my Sugar Cutout Cookies, Matcha Cutout Cookies and Chocolate Cutout Cookies that are crispy and crunchy, these espresso-flavoured cookies are actually very tender. All these recipes have pretty much the same ratios in terms of flour, sugar, fats and liquid. How I changed their texture was to use different types of sugar and flour. Read about my blog post, Piped Vanilla Bean Shortbread Cookies for a detailed explanation about the choice of ingredients.
這是EC聖誕節做給朋友們的其中一款曲奇。跟印模牛油曲奇抹茶印模曲奇朱古力印模曲奇等口感鬆脆的曲奇不同的是, 這些咖啡口味的曲奇質地十分酥鬆。以上的食譜在麵粉,糖,牛油和液體比例上幾乎是一模一樣的,EC只是使用不同的糖和麵粉去改變其質地。有關更多材料選擇可參考雲尼拿唧花牛油曲奇


Espresso Cutout Cookies
特濃咖啡印模曲奇

Makes 36
36塊份量

Ingredients

160 g cake and pastry flour
60 g icing sugar
1/2 Tbsp instant espresso powder
A pinch of salt
115 g unsalted butter, cold and cubed
1 egg yolk, large (17 g)
1/2 tsp vanilla bean paste or pure vanilla extract

材料

低筋麵粉 160克
糖粉 60克
即溶特濃咖啡粉 1/2湯匙
鹽 少許
無鹽牛油 (凍和切件) 115克
大蛋蛋黃 1個 (17克)
雲尼拿醬或純雲尼拿香油 1/2茶匙

Directions 做法

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, icing sugar, espresso powder and salt. Stir well. Add in cold butter cubes and mix on the lowest speed until mixture resembles breadcrumbs or wet sand.
麵粉,糖粉,咖啡粉和鹽放入攪拌盆中混合均勻,加入凍的牛油粒,用廚師機(使用攪拌槳配件)最低速將材料打至濕沙或麵包糠狀。

Add egg yolk and vanilla bean paste. Mix on lowest speed until several large clumps have formed. Gently press clumps together to form a dough.
加入蛋黃和雲尼拿醬最低速拌至材料結成大塊,取出用手輕輕組合成麵糰。

Roll dough in between two pieces of parchment paper or silicone mats for even better results to 1/4 inch thick (I use chopsticks as my guide for thickness). For a smoother dough and better flavor, let dough sheet rest in the refrigerator for at least 3 hours.
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),把壓好的麵糰放進雪櫃冷藏至少3小時讓材料融合和建立味道。

Bring dough sheet back to room temperature for 10 minutes. Cut out as many shapes as possible. Collect dough scraps, re-roll and cut out the shapes one more time. Place the shapes on parchment paper and freeze for at least 10 minutes before baking.
取出麵糰回溫十分鐘,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 approximately 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,放入焗爐焗約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。

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