IMG_7363this is one of those to-bake that have gone way way down the list because something else seem to cut the queue..
now that i have baked this, i wonder why it took me so long to bake this… so, thanks to Zoe for choosing this for Bake Along though I am late for this post
这个嘛。。老实说,N 年前已经想做了。。但走马看花当儿,就把这朵花抛到清单脑后。。
所以哈。。非常感谢 Zoe 在这期的 Bake Along选择了烘焙这个宝贝。。。。虽然是迟来的帖子

Ingredients (makes about 3-1/2 dozen cookies)

6 tbsp (3oz/90gm) unsalted butter, cut into pieces
2 oz (60gm) unsweetened chocolate, chopped * i used 71% dark chocolate chips
1 cup (8oz/250gm) granulated sugar * i used 72g organic coconut flower sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup (4oz/125gm) all-purpose (plain) flour
1/4 cup (3/4oz/20gm) unsweetened Dutch-process cocoa powder
1/2 tsp baking soda (bicarbonate of soda)
1/4 tsp salt
1/2 cup (2oz/60gm) confectioners’ (icing) sugar

IMG_7359食材 (可做 42个脆饼)

无盐黄油 6大匙 (90克),切颗粒
无糖黑巧克力 2盎司 (或60克),切碎 *我用了71%烘焙黑巧克力币
白砂糖 1杯 (或250克) *我用了 72克有机椰子花糖
香草精 1小匙
面粉 3/4 杯 (或 125克)
无糖纯可可粉 1/4 杯 (或 20克)
苏打粉 1/2小匙
盐 1/4 小匙
糖粉 1/2 杯 (或60克)


IMG_7366– Lightly grease 2 baking sheets or line with parchment (baking) paper. Set aside

– In a small saucepan over very low heat, combine the butter and chocolate. Heat, stirring occasionally, just until melted and smooth

– Pour the chocolate mixture in a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy

– Sift the flour, cocoa, baking soda, and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour

– Preheat the oven to 375F (190C). Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch (2-cm) balls and roll in the confectioners’ sugar to coat completely. Place the balls about 1-1/2 inches (4cm) apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let the cookies cool on the pans on wire racks for 2-3 minutes before transferring them to the racks to cool completely
烤箱预热至375华氏度、190摄氏度。面团从冰箱取出后,分割成各3/4寸(2厘米)的小圆形。裹上糖粉后,放到烤盘上~ 面团中间留1 1/2寸(4厘米)空隙。饼干烘焙至膨胀并开裂,约12分钟。此时饼干底部看似没熟透,但冷却后会变得香脆。烤好的饼干在烤盘上稍微冷却2-3分钟后在挪至冷却架进行冷却

Personal notes/温馨小贴士:

IMG_7360– i used a 3cm ice cream scoop and made 34 cookies

– we prefer crispy cookies, so i baked the cookies for 10 mins at 190 degrees C, 5 mins at 160 degrees, then turned off the heat and let the cookies sit in the oven for another 10 mins

IMG_7365our lovely home-made inflight snack
自制“飞机餐”~ 呃。。“飞机的馋嘴小吃”

Pollution index: rain rain rain São Paulo


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