Thursday, 2 February 2012

2012 年饼 (三) ~ 牛油曲奇

5 Comments

 
年还未过完,继续上年饼。。hohoho~
这次做对了选择,用了SCS牛油,
味道很浓郁,饼干的花纹烘出来还是一样的清晰,
开心的不得了。O(∩_∩)O哈哈!
 单调的饼干还是加些点缀比较可爱。。呵呵~
相比起去年的牛油曲奇,今年的有小进步哦~(*^__^*) 嘻嘻……~
 新的一年,
愿大家都开心,健康,幸福~ \(^o^)/~

《食谱》
取自: 阿莫

材料:
牛油 100克
糖霜/糖粉 25克
面粉 75克
粟粉 25克

做法:
1. 牛油與糖霜打滑。
2. 筛入面粉及粟粉混合成面团。
3. 用挤花袋挤出形狀,然後放入烤箱,180度烤10-15分钟至金黄色。




5 ~温馨の分享~:

Lia Chen 2 February 2012 at 18:03

Hi Rachel! The cookies looks absolutely gorgeous! Do you have the recipe for this?

Jessie-CookingMoments 2 February 2012 at 18:29

This was my favourite cookies when I was young, not having them for such a long time now.Thanks for sharing! Gong Xi Fatt Chai!

Sherleen.T 2 February 2012 at 22:23

好可爱,每一粒都那么精致!:)

Yan 3 February 2012 at 13:04

你的牛油曲奇有很均匀的花纹 !看起来很漂亮!

☆☆ Jasmine の 小小天地 ☆☆ 5 February 2012 at 16:22

Rachel, 明天就是元宵节了,预祝你与家人:元宵节快乐! ^^

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