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Almond Milk Cookies

杏仁奶酥

Ingredients
150g salted butter, softened at room temperature
80g castor sugar
5 egg yolks
50g milk powder
300g cake flour
100g almond powder
1/4 tsp baking powder
a little black sesame seeds
a little beaten egg for coating

Method
1    Cream butter and castor sugar until light and fluffy. Add egg yolk in 3 batches to beat well.
2    Sift milk powder, cake flour, almond powder and baking powder, then mix well in egg batter to form a dough.
3    Roll dough out between 2 cling films to 1cm thickness.
4    Cut into flower shapes with a cutter. Arrange on baking tray, coat with beaten egg yolk and sprinkle with a little black sesame seeds.
5    Bake in preheated oven at 170°C for 15 to 20 minutes or until baked.

用料
含盐牛油150克,室温软化
细砂糖80克
蛋黄5个
奶粉50克
低筋面粉300克
杏仁粉100克
泡打粉1/4茶匙
黑芝麻少量
蛋黄液少量(刷面用)

作法
1    将牛油和细砂糖打至松发,蛋黄分3次加入搅拌均匀。
2    将奶粉、低筋面粉、杏仁粉及泡打粉过筛,加入蛋糊里搅拌均匀成团。
3    将面团放在保鲜膜上,再盖上一层保鲜膜,使用擀面棍将面团擀平成1公分厚度。
4    用模具切出花型,排放好在烤盘上,刷上一层蛋黄液,并贴上少许黑芝麻作为点缀。
5    将烤盘放入预热摄氏170度的烤箱里,烘烤约15至20分钟或至熟即可。

Almond Milk Cookies — 杏仁奶酥
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