Vanilla Shortbread Cookies 雲呢拿牛油酥餅曲奇

I made several versions of these shortbread cookies for a church event back in June (refer to my blog post, Espresso Shortbread Cookies for details) and I kept forgetting to post the recipes for the other flavours. Here is the recipe for the vanilla ones. You can adjust the crumbliness by playing around with the amount of air being beaten into the butter. In general, the more air being beaten into the butter, the paler the colour will be. Cookie dough with more air pockets will spread out more in the oven, resulting in flatter and wider cookies. As the cookies are flatter, the baking time will be shorter than those made with butter that is not beaten well enough, and the final cookie texture will be more melt-in-the-mouth. This is the fun part of baking. Given the same recipe, you could actually create different shapes and textures by just changing the duration you beat your butter. If you wanna make these cookies, I would suggest you make it twice (one with less and the other with more beating) to see it for yourself and find out which texture you prefer. I will share the recipe for the chocolate version next week so stay tuned!
EC在6月時為教會做了幾款酥餅曲奇,當時分享了咖啡口味的食譜之後便一直忘記了分享餘下口味的食譜(詳情可參考特濃咖啡牛油酥餅)。今天先分享雲呢拿味配方,這是一個非常酥鬆的曲奇,而其酥鬆程度可以從牛油的打發程度控制。飽含空氣的牛油顏色會變得較淡(有時甚至會泛白), 空氣較多的曲奇麵團在烘焙過程中會膨脹並往外瀉,口感上會較鬆化。此外,因餅身較扁,所以入爐時間會比只是輕輕打發的曲奇短數分鐘。烘焙的樂趣就在於此,明明是同一個配方, 但只要多打發一會兒,曲奇的形狀和口感竟會隨之而改變! 大家有興趣做此酥餅的話,EC建議大家至少做兩次, 其中一次加長打發牛油的時間,親自體驗一下兩種不同的效果,從中找出自己喜好。下星期EC會繼續分享朱古力口味的配方,有興趣的話也可以試做。

Vanilla Shortbread Cookies

Makes 30

150 g salted butter (slightly softened)
50 g icing sugar
120 g all purpose flour
90 g cornstarch
1/2 tsp pure vanilla extract

含鹽牛油 (少許回溫) 150克
糖霜 50克
中筋麵粉 120克
粟粉 90克
純雲呢拿香油 1/2茶匙

Directions 做法

In the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, beat butter on low speed until smooth. Add vanilla and beat on medium-low speed until incorporated. Add icing sugar and mix briefly on low speed, then switch to medium speed and beat until mixture has lightened slightly. Scape down the sides of the bowl as needed

In a large bowl, combine and sift together the flour and cornstarch. Add flour mixture to butter mixture in two additions and mix on low speed until mostly incorporated. Switch to a spatula and finish mixing by hand while scraping the sides and bottom of the bowl to form a soft and pliable dough that is slightly sticky. Do not over-mix. Wrap the dough with plastic wrap and let rest at room temperature for 30 minutes (the dough will become less sticky by then).
大碗內放麵粉和粟粉拌勻,分兩次篩入牛油混合物中低速拌至差不多沒有粉粒,轉用膠刮清理盆底和盆邊再輕手整合成柔軟、帶點黏手的軟麵團,不要過度攪拌,以保鮮紙包好麵團,室溫休息30分鐘( 材料融合後麵團會變得較不黏手)。

Preheat the oven to 325℉/160℃ with fan. Divide the dough evenly into 30 portions, 13 to 14 g each. Roll each into a ball then arrange the dough balls onto a parchment paper lined baking sheet. Gently flatten the dough balls into thick discs with your palm. The dough will spread out a little in the oven so make sure to leave enough space between them.

Bake for 25 minutes or until the colour is slightly golden. Remove from the oven and cool cookies completely on the cookie sheet on a cooling rack. For better texture, store cooled cookies in an airtight container and allow the cookies to rest and develop flavour for at least half a day before consuming.

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