IMG_0579recipe adapted with modifications from/食谱经调整取自于: Nasi Lemak Lover

ingredients
100g unsalted butter
50g caster sugar
1 tsp lemon juice
110g cake flour, sifted
50g bread flour, sifted
12g potato starch, sifted
1/4 tsp baking soda

FOX crystal clear fruit candies, as appropriate

IMG_0575食材
无盐黄油 100克
绵白糖 50克
柠檬汁 1小匙
蛋糕粉 110克,过筛
面包粉 50克,过筛
土豆淀粉 12克,过筛
苏打粉 1/4小匙、

霍士水晶什锦水果糖,适量

Directions/做法

IMG_0562chop each candy in 3 portions
将每颗糖果切成三等份

IMG_0563cream butter and sugar till light and fluffy
黄油和糖打发至蓬松状态

IMG_0564add in lemon juice, sifted flours and baking soda. fold well with spatula. do not overmix
加入柠檬汁、过筛粉类和苏打粉。运用橡皮刮刀翻拌均匀。不要过度搅拌

IMG_0565stop mixing once everything comes together
食材成团后停止搅拌

IMG_0566remove 40g of dough and set it aside as original dough
to the remaining dough, mix in coffee paste. incorporate well
面团称出 40克做原面团、待用。剩余的大份面团中加入咖啡糊。搓匀

IMG_0567roll both original dough and coffee dough into a 4mm thick dough and chill for 15 mins
将原面团和咖啡面团分别擀平成 0.4毫米厚的面皮、冷藏 15分钟

IMG_0568IMG_0569remove dough from fridge and cut out using cookie cutters
面皮取出、运用曲奇模裁切出曲奇

IMG_0570assemble cookie
将面团组合、整形

IMG_0571paint expressions using chocolate paste and chill for another 30 mins
bake cookies in preheated oven of 160 degrees C for 10 mins
曲奇用可可面糊点上表情后再次冷藏 30分钟、后送入预热至 160摄氏度烤箱烤 10分钟

IMG_0572remove cookies from oven, and place in 1/3 portion of candy into the centre of each cavity
continue to bake for 8-10 mins. i baked for 9 mins
将曲奇从烤箱取出,在曲奇裁切出的坑中央摆放三分之一的糖果
继续烤 8-10分钟。我烤了 9分钟

IMG_0573remove cookies from oven when candy has melted and small bubbles begin to appear on the sides
cool cookies completely before removing from baking paper
糖果完全溶化、边边出现细气泡后即可将曲奇取出
让其在烘焙纸上完全冷却

Personal notes/温馨小贴士:

IMG_0577– i forgot to take note of how i prepared the coffee paste, probably 3 tsp espresso powder + 1/2 tsp hot water. you should get a paste that is slightly thick, like honey and not watery
忘了咖啡面糊是怎么制做滴~估计我是用了 3小匙浓缩咖啡粉融入 1/2小匙热水。总之,咖啡面糊需有一定浓稠度,类似蜂蜜。不可太稀哈

– the cavity i created for the racoon’s body is 1.8cm in diameter and i realised a 1/3 portion of candy fills it up nicely
浣熊中央的圆坑直径为 1/8厘米。用三分之一糖果恰当好哈

IMG_0576

 

SHARE

(5) Comments

  • coffee flavoured stained glass cookies 咖啡玻璃曲奇 | ibakeicookieat (December 20, 2015)

    […] Source: coffee flavoured stained glass cookies 咖啡玻璃曲奇 […]

  • Daisy Tang (December 20, 2015)

    用浣熊来做玻璃曲奇,真的很赞呢!好喜欢!

  • kristy (December 20, 2015)

    OMG.. these cookies are sooooo adorable…. I mean CUTE ! An early season greeting, Happy Holiday & Merry X\’mas. May it be a blessed one.
    Blessings, Kristy

  • Wei (December 21, 2015)

    好可爱!好有創意

  • 婉婉午茶 (December 21, 2015)

    Jing cute!!! Wo suka^^

Leave a Reply

Victoria Bakes – Baking into the Ether