IMG_0339ingredients (makes about 16-18 pieces of 3cm diameter cookies)

70g butter
40g icing sugar, sifted
25g egg
1 tsp vanilla paste
130g cake flour, sifted
1/2 tbsp black cocoa powder, sifted

食材(可做 16-18块 直径3厘米曲奇)

黄油 70克
糖粉 40克,过筛
蛋液 25克
香草糊 1小匙
蛋糕粉 130克,过筛
黑可可粉 1/2大匙,过筛

Directions/做法

IMG_0340– whisk egg with vanilla paste and set aside
蛋液和香草糊混合、略打散。待用

IMG_0318cream butter with sugar till light and fluffy, then add in egg mixture at one go. mix well
黄油和糖粉打发至蓬松状后,一口气加入蛋液。拌匀

IMG_0319add in sifted flour and fold with spatula
加入过筛面粉,用刮刀拌匀

IMG_0320mix till there is no more flour, and you get a rough dough. stop mixing
面粉完全拌入和面后,约那么粗糙时,停止搅拌

IMG_0321weigh dough
面团称重量

IMG_0322scoop 1/3 portion of dough into a separate bowl
将三分之一面团放入另一个容器

IMG_0324add in sifted cocoa powder (to the 85g dough)
(85克面团)加入过筛的可可粉

IMG_0325knead both portions till you get a soft dough
将两份面团搓匀

IMG_0326roll both dough into a rectangle sheet, the cocoa sheet slightly smaller than the original dough
place cocoa sheet on top of original dough
将双份面团擀出成面片~可可面皮稍微小原面片一点
可可面片摆放在原面片上放

IMG_0327roll it out
将其擀出

IMG_0328then divide dough into 2 portions
分割成二等份

IMG_0329stack one portion of the other
将一份叠放到另一份面片上

IMG_0330roll out
擀出

IMG_0331once again, divide dough into 2 portions, stack one portion on top of the other, and roll out
再次分割成二等份。一份面片叠到另一份上,再次擀出

IMG_0332repeat process one more time ~ divide dough into 2 portions, and stack one on top of the other and roll out lightly
以上步骤重复多一次~面团分割成二,重叠,轻轻擀出

IMG_0334place shaped dough onto a piece of cling wrap, and roll into a log
freeze for 15 mins
面团放到保鲜膜上,滚成圆柱
冷冻 15分钟

IMG_0335
IMG_0336slice dough into equal pieces
(i used my finger as a gauge as we like thicker cookies ~ about 1.5cm in thickness)
切成等份
(我用手指为标准~咋们家喜欢有厚度的曲奇~约 1.5厘米)

IMG_0338bake in preheated oven of 160 degrees C, centre rack for 15 mins
turn off oven, and allow it to sit in the oven for another 10 mins before removing
送入 160摄氏度烤箱中层烤约 15分钟、熄火后继续在烤箱里焖 10分钟再取出

IMG_0341cool and enjoy
冷却后享用

Personal notes/温馨小贴士:

– i did not provide the dimensions of my rolled out dough as you can roll out according to individual preference. if you roll out initial dough into a small, thick square (mine was rolled out into rectangle sheet), you will end up with bigger cookies. i wanted to make smaller ones, so you can see my final roll out ended up pretty long
这次没提供擀出面片的尺寸因为这个造型,您可随心意擀出。如果初次擀成较小而厚的四方形面片(我的擀成长方形),最终做出来的曲奇会比较大。我想做小形滴,所以到第三次擀出时,你看得出我的面片是挺长滴

IMG_0342

 

 

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(5) Comments

  • Daisy Tang (November 16, 2015)

    纹路很美,很漂亮呢!

  • MiMi Bakery House (November 16, 2015)

    Victoria, I bring my 3 little animals to exchange for some cute Zebra cookies 😛

  • May Law (November 16, 2015)

    超多功夫的曲奇, 服了你呀亲!

  • mel (November 16, 2015)

    These cookies absolutely looking gorgeous… love the zebra print on the cookies

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