YY小厨
A place for food lovers.
正文
好久没有上私房了。贴几个过去两个月忙里偷闲做的bakery。
1）星条旗蛋糕
Idea来自Ina Garten的Barefoot Contessa - Family Style，不过制作上完全是自由发挥。蛋糕体是chiffon，参考了爱厨的草莓鮮奶油蛋糕，但以芒果替代了草莓泥。鲜奶油里加了vanilla extract和lemon zest。中间的夹层除了鲜奶油，还用了糖水桔子。
蛋糕是在6月底做的，才25cm长，原打算试验成功的话，就为July 4th的同学聚会做个大的。找了几个朋友来当小白鼠，得到了一致好评。后来实在太忙，随便买了个cheese蛋糕去的party。看来要在明年美国国庆上再正式推出了。
2）椰丝饼干（懒人版）
方子还是来自Ina的书。我省略了用mixer去打发butter，糖也cut了一半用量。
Jam Thumbprint Cookies
1/4 lb (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 1/2 cup)
1t pure vanilla extract
3 1/2 cups all purpose flour
1/4t kosher salt
1 egg beaten with 1T water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and / or apricot jam
i) In an electric mixer fitted with paddle attachment, cream together butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc.
懒人版旁注：我就把上面所述的所有原料倒入mixing bowl中，用手搅拌均匀。
Wrap in plastic wrap and chill for 30 minutes.
ii) Roll the dough into 1 1/4 inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
注：一根butter可以做20个。
iii) Bake for 20~25 minutes in 350F oven.
浓浓的椰香，伴着丝丝的来自果酱的甜味，跟English tea一起吃，真是非常享受。
3）核桃苏打包
向樱班交作业！这个苏打包真是即好做又好吃。原方在此。
顺便说一下，第一次做的时候，搞错了面粉与牛奶的比例（克换算成cup时出的差错），结果烤出的成品不像面包，更像面饼。后来把它切成小块，如pita般，在上面涂上olive paste，居然出乎意料的好吃。:)
下个月如果有时间，我想挑战栗子蛋糕。到时还请各位大师多多指正。:)
1）星条旗蛋糕
Idea来自Ina Garten的Barefoot Contessa - Family Style，不过制作上完全是自由发挥。蛋糕体是chiffon，参考了爱厨的草莓鮮奶油蛋糕，但以芒果替代了草莓泥。鲜奶油里加了vanilla extract和lemon zest。中间的夹层除了鲜奶油，还用了糖水桔子。
蛋糕是在6月底做的，才25cm长，原打算试验成功的话，就为July 4th的同学聚会做个大的。找了几个朋友来当小白鼠，得到了一致好评。后来实在太忙，随便买了个cheese蛋糕去的party。看来要在明年美国国庆上再正式推出了。
2）椰丝饼干（懒人版）
方子还是来自Ina的书。我省略了用mixer去打发butter，糖也cut了一半用量。
Jam Thumbprint Cookies
1/4 lb (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 1/2 cup)
1t pure vanilla extract
3 1/2 cups all purpose flour
1/4t kosher salt
1 egg beaten with 1T water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and / or apricot jam
i) In an electric mixer fitted with paddle attachment, cream together butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc.
懒人版旁注：我就把上面所述的所有原料倒入mixing bowl中，用手搅拌均匀。
Wrap in plastic wrap and chill for 30 minutes.
ii) Roll the dough into 1 1/4 inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
注：一根butter可以做20个。
iii) Bake for 20~25 minutes in 350F oven.
浓浓的椰香，伴着丝丝的来自果酱的甜味，跟English tea一起吃，真是非常享受。
3）核桃苏打包
向樱班交作业！这个苏打包真是即好做又好吃。原方在此。
顺便说一下，第一次做的时候，搞错了面粉与牛奶的比例（克换算成cup时出的差错），结果烤出的成品不像面包，更像面饼。后来把它切成小块，如pita般，在上面涂上olive paste，居然出乎意料的好吃。:)
下个月如果有时间，我想挑战栗子蛋糕。到时还请各位大师多多指正。:)
评论
qatoday.com
2009-08-15 19:26:23
回复
悄悄话
谢谢分享
登录后才可评论.
