IMG_1976ingredients

30g cake flour, sifted
15g cold butter, cubed
slightly lesser than 1/4 tsp sea salt
60g finely shredded cheddar cheese (orange cheddar cheese preferred)
1/2 tbsp cold full cream milk

IMG_1981食材

蛋糕粉 30克、过筛
冷黄油 15克、切丁
海盐 少于 1/4小匙
车达奶酪 60克、刨细丝儿(尽量用橙色车达)
全脂奶 1/2大匙、冷

Directions/做法

IMG_1960shred cheddar cheese finely
set aside
车达奶酪刨细丝儿
待用

IMG_1962 IMG_1963rub cubed butter into flour until they resemble coarse crumbs
add in sea salt and mix well
黄油丁加入面粉、混合成粗颗粒后加入海盐。捏匀

IMG_1965add in shredded cheddar cheese and mix well
加入车达丝、混合均匀

IMG_1967 IMG_1968finally add in milk and knead using hands till it forms a dough
do not overmix
最后加入牛奶、用手和面
和面后不要在搓揉

IMG_1970place dough between 2 pieces of cling wrap and roll into a 0.4cm thick sheet
chill for 30 mins
面团摆放在两张保鲜膜中间、擀开成 0.4厘米厚的面片
冷藏自少 30分钟

IMG_1971preheat oven to 160 degrees C
remove dough from fridge and cut using fish shape cookie cutter
烤箱预热至 160摄氏度
面片从冰箱取出、用小鱼形状的曲奇模裁切出面片

IMG_1972dig a small hole for the eye
bake in oven for about 17 mins and cool completely before snacking
用竹签挖出眼睛
送入烤箱烤约 17分钟
出炉后待完全冷却在享用

Personal notes/温馨小贴士:

– the dough is very easy to work with. as such, i thought it doesn’t need much chilling and started shaping after 15 mins of chilling. in the end..the biscuits kinda lost its shape during baking.. hence, do abide by the chilling time
面团很好操作。也就因此,我就冷藏了 15分钟就开始切片整形~结果在烘焙过程,鱼形完全面目全非。。。所以。。冷藏时间是灰常重要哒

IMG_1979– do take note that it is very important to have finely shredded cheddar cheese. this helps you incorporate into the dough easily (refer to picture above). i overlooked a couple of chunks and left it as it is in the dough.. in the end, i get browned spots on the biscuits… so do take effort to ensure you have no cheddar chunks when preparing the dough
制做面团时,必须确保车达丝(千记万记一定要刨成细丝)完全揉入面团。我在制作面团时有少许车达颗粒~因懒得揉入,而在烘焙过程中事先上色,造成斑点小鱼儿啦。。。所以若面一定要细心哈

– if you do not have the fish cookie cutter, consider making into rings.. hint: this dough reminds me of Cheezels!
如果木有鱼儿曲奇模,可考虑圈圈形 ~ 这个面团烤出来的味道很像 Cheezels(奇治芝士圈)哦!

IMG_1978

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(2) Comments

  • Chloe (March 25, 2016)

    Hi Victoria. Ooo. These look so cute. Do the stay crispy for long.?? Thanks Chloe

    • Victoria Bakes (March 25, 2016)

      Sigh … Sadly no Chloe. As much as the flavour explodes and is marvellous, the reason I did not give it a highly recommended remark was its crispness. I tried vacuum packing it but it was slightly softer the next day. Had to toast it a little to bring back its crisp. It\’s a fun snack to make though

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Victoria Bakes – Baking into the Ether