oreo cookiesi baked alot yesterday… no reason.. simply because i enjoy baking, i wake up early and i have nothing better to do… i mean seriously, in a polluted city like Beijing, you can’t go out… and somehow, hubby is working 7 days this week… so yes, i have nothing better to do but bake…

i was in the mood of baking cookies so after baking a zebra cake that hubby had to bring to office, i baked oatmeal raisin cookies and decided to end the day with oreo cookies… i baked these like 2 years ago and remembered it received very good comments from friends and the kids… i was all set to play with my new cookie cutter (yes the one with the love cut-out)… and oh.. it so disappointed me.. after 3 cuts, the whole thing sprung and fell apart! urgghhhhhhhh!!!! ok…. the recipe…

Oreo Cookies (recipe adapted from here)
oreo cookiesIngredients
* please click here for conversion table

1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg

The Filling Ingredients
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract (I used vanilla bean paste instead.)
面粉 1 1/4杯
可可粉 1/2杯
苏打粉 1小匙
泡打粉 1/4 小匙
盐 1/4 小匙
糖 1杯
无盐黄油 1/2杯 + 2大匙 (室温)
鸡蛋 1颗 (大)
无盐黄油 1/4 杯
白油 1/4 杯
糖霜 2杯 (过筛)
香草精 2小匙 (我用了香草糊)


The Oreo Cookie Instructions/曲奇制作方式
– In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar
– Beat in the butter and the egg. Continue mixing until dough comes together in a mass
– Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn’t sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
用小勺,将面团勺到铺上烘焙纸的烤盘。曲奇之间留下2寸空隙。手掌粘上少许水,将面团稍微压扁 (我倒觉得这面团不太粘手,所以将它擀平,用曲奇模切出花形。如果您不在乎曲奇外观,可省略用曲奇模具)
– Bake for 9 minutes at 190 degrees C. Set on a rack to cool
送入预热至190摄氏度烤箱烤 9分钟,取出后冷却
The Filling Instructions/馅料制作方式
– Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla
– Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy
Making the Oreo Cookie/组合
– To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don’t have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn’t matter much.)
将馅料勺入裱花袋,装上1/2寸圆形裱花嘴 (其实什么形状的裱花嘴也没所谓),然后在曲奇中央裱上馅料 (约小茶匙大小)。您也可直接将馅料装入保鲜袋儿,在其中一角剪下小孔
– Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream
裱上馅料的曲奇摆上另一片大小一致的曲奇。轻微压扁,好让馅料分散至正片曲奇。此步骤重复至曲奇用完为止oreo cookies
Pollution index: 194 (unhealthy)


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