Saturday, May 19, 2012

糖霜饼 Icing sugar cookies

Today so free at home. I think to make something but the bread haven't finish yet.
After I look into recipe book, I decide to make this Icing sugar cookies.

(A) 饼干Biscuit
牛油 250g butter
糖粉 100g icing sugar
低筋面粉 300g low protein flour
苏打粉 1 tsp baking soda
杏仁粉 100g ground almond

(B) 糖霜 Icing topping
糖粉 50g icing sugar
蛋白 10g egg white
柠檬汁 5ml lemon juice
水 1/2tsp water

做法 Methods:

  1. 将牛油,糖粉放入搅拌缸内,以中速打至松发。 Place butter, icing sugar into a mixing bowl, then beat with medium speed until light and fluffy.
  2. 加入过筛的粉类,搅拌均匀成面团后,再倒入杏仁粉拌匀。 Add in sifted flour, baking soda and mix until well combined. Then pour in ground almond and mix well.
  3. 将面团擀成3mm厚,以模子压出形状,排入烤盘里。 Roll the dough into 3mm thick and then cut into shape with the mould. Arrange it into baking tray.
  4. 把烤炉预热至160度,然后将饼干放入烤大约10-20分钟即可。 Preheat the oven at 180 degree celcius and then place the cookies in and bake for 10-20 minutes.
  5. 糖霜制作:糖粉过筛后加入蛋白,以中速搅拌3分钟,再加入柠檬汁搅伴3分钟,最后再加入水调软硬度,并加入喜欢的色素。 Making topping: Beat sifted icing sugar and egg white on medium speed for 3 minutes. Add in lemon juice and beat for another 3 minutes. Lastly add in water to regulate thickness and add in preferred colour.
  6. 把烤好的饼干放凉后,然后用糖霜挤上喜欢的图案或字体。 Cool the baked cookies, then make desired wording or pattern using the royal icing.

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