i 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)
Ingredients
* 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
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.)
＊烘焙时量杯和重量换算请参考此链接
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）
Directions/方法
– In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar
容器中加入并混合面粉、可可粉、苏打粉、泡打粉、盐和糖
加入黄油和蛋。拌匀直到和成面团为止
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）
送入预热至190摄氏度烤箱烤 9分钟，取出后冷却
– Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla
黄油和白油以低速打发，慢慢加入糖和香草精
打蛋器转高速，继续打2-3分钟直到馅料鬅松即可
– 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
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
Pollution index: 194 (unhealthy)
Hi, thanks for visiting my blog lately. You have a very cute blog & those cute-looking recipes too!
thanks Jessie.. you have very good recipes and pictures too!