IMG_7049i enjoy making cute cookies… but making them free hand (like my moo~moo biscuits) is really time consuming… and so i got an idea…
我非常喜欢做造型曲奇/饼干,可是没模具,真的是费时,费力。。 and so, 我灵机一动。。。
Ψ(●◜ ཅ ◝●)Ψ

Recipe adapted & translated from Grandma’s Special Recipes

IMG_7047Ingredients (makes 40 cookies)
* i halved the recipe
* green fonts indicate my modifications to the half recipe

125g unsalted butter *i used 62.5g
125g caster sugar *i used 50g
2 egg yolks *i used 1 egg yolk
2 teaspoons vanilla essence *i used 1 tsp 
60g custard powder *i used 30g 
120g plain flour *i used 80g
120g self-raising flour *i used 40g  of raising flour since i was making an animal cookie ~ couldn’t afford for the cookie to rise too much

vanilla cream

40g unsalted butter, softened *i used 20g
110g icing sugar *i used 34g
1 tsp vanilla essence * i used 1/2 tsp
1 tbsp milk *i used 1/4 tbsp

IMG_7045食材 (可做40个夹心饼)

无盐黄油 125克*我用了62.5克
细砂糖 125可 *我用了50克
蛋黄 2颗 *我用了一颗蛋黄
香草精 2 小匙 *我用了一小匙
卡仕达粉 60克 *我用了30克
面粉 120克 *我用了80克
自发粉 120克 *因为这次做的是造型饼干,自发粉的用量我只用了40克,以免饼干发了后会走样


软化黄油 40克 *我用了20克
糖霜 110克 *我用了34克
香草精 1 小匙 *我用了1/2小匙
牛奶 1 大匙 *我用了1/4大匙


IMG_7044– preheat oven to 180 degrees C. grease 2 baking sheets and line with baking paper

– beat butter and sugar in a small mixing bowl till mixture is light and creamy. add egg yolks in one at a time, beating thoroughly after each addition. add essence and beat until combined

– transfer mixture to a large mixing bowl and fold in sifted custard powder and flours. stir till combined and mixture is smooth

– roll 1 level teaspoon of mixture at a time into a ball and arrange about 2 inch apart on trays. flatten lightly with base on a glass into a 2.5cm rounds. bake for 12 mins or until golden

– make vanilla cream by beating butter and essence with wooden spoon till smooth. add sifted icing sugar and milk gradually, stirring until mixture is smooth
饼干冷却当儿,准备香草夹心奶油 ~ 软化黄油和香草精用木勺打至光滑。加入过筛的糖粉及适量的牛奶,继续搅拌至均匀

– spread filling onto cookies and sandwich together

Personal notes/温馨小贴士:

– shaping giraffe biscuits – first divide dough into 3 portions, a big portion, and two small portions. knead in some pumpkin powder into the largest portion. set aside
长颈鹿饼干整形方式 ~ 面团分割成3份,两份小,一份较大。较大一份筛入一些南瓜粉,搓匀备用

– mix 1/2 tsp of cocoa powder with some hot water and knead this into a small portion of dough. knead to incorporate cocoa powder. set aside

IMG_7024roll out pumpkin dough into a 0.4cm thick sheet

IMG_7025use a pear shape cookie cutter…

IMG_7026… and cut out as many cookies as you can. this will be the giraffe’s face
。。。裁切面皮。 这就形成了长颈鹿的脸

IMG_7028place cut out cookies on baking paper

IMG_7029trim off the stalk of the pear

IMG_7030then, use the leaf shape of the apple cookie cutter..

IMG_7031cut out as many “leaves” as you can and attach to the giraffe’s face as ears

IMG_7032roll out original dough into a 0.2cm thick sheet and prepare a piping tip

IMG_7033using the base of the piping tip, cut out circles

IMG_7034press these circles using your fingers into an oval shape. these will form the nose of the giraffe
将小圆形面团用手指轻轻压成椭圆形. 这就是长颈鹿的鼻子

IMG_7035attach these to the nose portion of the giraffe’s face and prick two holes using toothpick

IMG_7036roll cocoa dough into a 0.4cm thick sheet and use the alphabet “I” to cut out giraffe’s ossicones. slice each “I” into half
可可面团擀平至0.4厘米厚度,用英文字幕”I” 切出长颈鹿的类角。每个”I” 字幕再裁成一半

IMG_7037place ossicones onto giraffe’s head

IMG_7038use a big round piping tip to cut out the round shape of ossicones

IMG_7039your cookies should look like that at this juncture…about done about done

IMG_7040roll remaining cocoa dough sheet into a 0.2cm thick sheet and use different round piping tips to cut out spots for giraffe’s face

IMG_7041place spots randomly onto giraffe’s face and place sesame seeds as eyes. then bake away!
i baked my cookies for 14 mins in preheated oven of 170 degrees C
i made 13 pairs of giraffe cookies

IMG_7042i piped the vanilla cream onto the cookie before sandwiching them

IMG_7043see (=゚ω゚)ノ cookies can be fun right?
瞧瞧!造形饼干很可爱吧 ε-(´∀`; )

Pollution index: 134 (lightly polluted)


No Comments

Leave a Reply