the secret peanut butter cookies 香脆花生酱曲奇的秘密 ( ॣ•͈૦•͈ ॣ)

the secret to crispy peanut butter cookies? *drum roll*….
is katakuriko! meaning, potato starch…
and it’s time to use all those cookie cutters sitting in the drawer!
香脆花生酱曲奇的秘密武器？
＊锣鼓声＊。。。。土豆淀粉粉粉粉粉。。。。。
再将 N年前买的曲奇模，一次过用上
(ᵒ̤̑ ₀̑ ᵒ̤̑)wow!*✰

Ingredients

100g cake flour
1 tbsp potato starch
40g smooth peanut butter
1 tbsp sugar
1 tbsp milk

食材

蛋糕粉 100克
土豆淀粉 1大匙
香滑花生酱 40克
糖 1大匙
牛奶 1大匙

Directions/方法

– mix all ingredients together and knead till you get a dough
将所有食材混合、搓成团

– roll dough out with rolling pin and cover with cling wrap. chill for 30 mins
用擀面杖擀平，包上保鲜膜，冷藏30分钟

– cut out cookies with desired cookie cutter
曲奇面团取出，用心意的曲奇模裁切出曲奇

– bake in preheated oven of 170 degrees C for 10-15 mins
送入预热至170摄氏度烤箱烤10-15分钟即可

– to shape into totoro cookies, you need to have 5 different colour dough: 2 big portions ~ one original, one cocoa (mix some cocoa powder with a portion of original dough), and 2 small portions ~ one extra dark cocoa dough (original dough mixed with extra dark cocoa powder), pink dough (red yeast powder mixed with original dough), and green dough (matcha/green tea powder mixed with original dough)
多多洛曲奇整形, 需要5色面团：2大份面团 ～ 一份原面团、一份可可面团 （可可粉＋原面团），3小份面团 ～ 一份粉色面团 （红曲粉＋原面团）、一份黑可可面团 （黑可可粉＋原面团）及绿色面团 （绿茶粉＋原面团）

roll out the chocolate dough (forgive me for the ugly rollout as this is the last batch and i suddenly remembered i forgot to take pictures)
将可可面团擀平 （面皮丑陋，敬请yuanliang… 擀到最后一滴点而面团才自觉忘了拍程序图。。。呃）

use a kitty/cat cookie cutter to cut out totoro’s head
用猫咪曲奇模裁出多多洛的头部

roll out original dough and use an egg shape cookie cutter to cut out semi-circles
原面团擀平，并用鸡蛋形曲奇模切出半圆形

piece the 2 together
两片面团并在一起

trim the bottom of the face. repeat the above steps till most of the cocoa and original dough is nearly used up
将“面部”稍微修饰。以上步骤重复至原面团和可可面团快用光为止

roll the leftover original dough into a very thin sheet and prepare a small round piping tip
将剩余原面团擀成薄片并准备一个小圆形裱花嘴

cut out small little circles
切出数个小圆形

stick it onto cocoa dough. this forms the eyes
将小圆形面团粘到可可面团上。这就形成了眼睛

roll dark cocoa dough into a thin sheet and use a fluted petal-shaped cutter to cut out multiple petals. this forms the pony tails
用花瓣模切出数个花瓣面皮 ～ 这形成了小女孩儿的辫子

repeat the same process for matcha dough, but use a leaf cutter this time
以上步骤重复在绿茶面团上 ～ 这次用叶子模切出叶子形状面皮

stick leaves and pony tail onto cookie
叶子和辫子粘到曲奇上

roll pink dough into thin sheet and use a round piping tip to cut out little circles ~ this forms the pink cheek
粉色面团擀成面皮，用圆形裱花嘴切出数个小圆形面皮 ～这就是小女孩儿的脸颊

stick it to the cheeks
粘到面部上

place a piece of cling wrap on top of cookie and roll lightly to flatten the cookie
曲奇铺上一层保鲜膜，用擀面杖轻轻的将曲奇擀扁

finally make slight imprints on the cookie with toothpick (as above)
用竹签在曲奇压上纹路

fill imprints with melted chocolate, and then bake in preheated oven of 170 degrees C for 10-15 mins
纹路里添上融化巧克力，送入预热之170摄氏度烤箱烤10-15分钟即可

yummy
好吃！
(❁´‿`❁)*✲ﾟ*

Pollution index: 59 (good