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Wednesday, January 16, 2013

蓝色铁盒的味道。丹麦牛油曲奇 Danish Butter Cookies (Vaniljekranse)


2013年的第一篇,大家好吗?先和留言的朋友们说声对不起,因为这阵子工作非常忙碌,加上新年的第一天孩子就病倒了,发烧了一个星期,所以抽不出时间更新和回复留言。



蓝色铁盒的牛油曲奇在我的心里有着一个特别的地位。小时候我们管它叫“cookies”。在那个物质比较贫乏的年代,这种“cookies”可是“舶来品”,十分的珍贵,一年只吃到一次,就是华人过年的时候。当时姑姑的好朋友每年都会送一盒给我们家,还有就是去阿姨家拜年时才有机会吃到。


蓝色铁盒里有固定几款“cookies”,我最喜欢撒上粗糖的那款。你最喜欢的又是哪一种款呢?

我相信很多人和我一样对这丹麦牛油曲奇有着特别的感情,所以当Alan分享这个食谱时得到了很大的回响。


这个食谱非常的简单,从开始制作到曲奇出炉只花了我半小时的时间,只要跟着一些细节,我相信每个人都能做出心目中那个蓝色铁盒牛油曲奇的味道。

这丹麦牛油曲奇和牛油蛋糕一样,要隔天吃味道和口感才会更棒。我觉得成品隔天吃有90%像原版。当然现在有很多山寨版,我说的是我小时候吃到的味道。


另外我也想推荐一个我在2010年分享的牛油曲奇,食谱看这里。我觉得这个食谱做出来的曲奇味道也非常棒,大家不妨试试两个食谱比较一下看看比较喜欢哪一个。

丹麦牛油曲奇 Danish Butter Cookies (Vaniljekranse)

  
   丹麦牛油曲奇

   材料:
   室温鸡蛋 1颗(60克)
   室温牛油 200克*(我用有盐牛油)
   糖粉 120克(嗜甜的请增加份量)
   普通面粉 320克
   香草精 1茶匙
   *请选用品质好的牛油。一定要用软化的室温牛油。

   做法:
  1. 面粉和糖粉一起过筛入搅拌缸里,用最低速搅拌1分钟(这是让面粉和糖粉充分混合均匀)。
  2. 加入其他材料,用低速(2或3号)搅拌30秒。用橡皮刮刀刮下搅拌缸旁的面团。
  3. 继续用低速搅拌30秒。这时如果还有面粉的痕迹用橡皮刮刀把面粉拌入就行了。
  4. 用星形花嘴(我用Wilton #1M,但我觉得太大了点)挤出圆圈在烤盘上。
  5. 放入已预热烤箱里200C烤约7-8分钟(我烤了约9-10分钟,视个人烤箱,曲奇大小和烤盘而定,我用了一个浅色烤盘和一个深色烤盘,深色烤盘的上色比较快)。

   Danish Butter Cookies (Vaniljekranse)

   Ingredients:
   1 egg (60g)(room temperature)
   200g butter (I used salted)(must be in room temp and soft)
   120g icing sugar (increase the amount if you have sweet tooth)
   320g plain flour
   1 tsp vanilla extract

   Method:
  1. Sift flour and icing sugar together into mixing bowl. Using an elect mixer, whisk at the lowest speed for 1 min (this is to allow flour and icing sugar to mix well).
  2. Add the rest of ingredients and beat at low speed (speed 2 or 3) for 30 seconds. Scrape the bowl with rubber spatula.
  3. Continue to beat for another 30 seconds. Scrape the bowl and if there is still trace of flour, fold in with rubber spatula.
  4. Pipe wreaths onto greased cookie sheet or baking tray using an open star tip. I used Wilton #1M and I think the size is a bit too big.
  5. Bake in a preheated oven at 200C for 7-8 min (I baked for 9-10 mins, depends on individual oven, size of cookies and type of baking tray used. Cookies baked on dark colour baking tray will brown faster).
    (Recipe adapted from Travelling Foodies here and here whom adapted from this video)
  

I strongly recommend you to watch the video that demonstrates the making process of these Danish Cookies. The video is somehow entertaining, I really enjoy watching it. You will know what I mean after watching the video. I also encourage you to read this long update post from Alan, you will get all the detail needed to perfect your Danish butter cookies there.


If you like Danish butter cookies like me, here is another recipe which I think worth to give it a try (refer to recipe link here). Try both and tell me which one you prefer. :)

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

48 comments:

  1. 金黄色。卖相很好也。我要一份。嘻嘻嘻~

    ReplyDelete
  2. Very yummy! Reminds me of Kjeldsen's Butter Cookies I used to eat when I was small.

    ReplyDelete
    Replies
    1. Phong Hong,

      haha...this is exactly Kjeldsen wanna be.

      Delete
  3. Bingo 。。夫人也喜欢撒上粗糖的那款。。
    嗯。。真的要找天来试试阿..

    宝贝好到7788了吗?

    ReplyDelete
  4. 小时候的味道
    总是让人特别怀念:)

    ReplyDelete
    Replies
    1. 鲸鱼,

      你说的没错。我觉得人要到了一定的年纪才会特别念旧。

      Delete
  5. 我也要一盒蓝色铁盒的cookies,但是盒子里装的是angel handmade的butter cookies哦!

    ReplyDelete
  6. 我喜欢那个小长方形,里面还有一点碎碎葡萄干的那个,后来长大之后,才发现,超市里面还卖很多翻版牛油饼,味道也很相似。。再慢慢,因为很贵,因为还有其它饼干,后来我已经忘记这个饼干了!

    ReplyDelete
    Replies
    1. ccm,

      我知道你说的那款。山寨版的还是有差,有些便宜的只有形状相似却没有内涵。

      Delete
  7. 对对,我老公也跟我讲过,这个蓝色铁盒的饼干,以前很high class一下的!

    ReplyDelete
    Replies
    1. Cass,

      是咯,以前那种饼干很high class的。

      Delete
  8. 以前吃不起进口饼干,现在就自己做吧!哈哈

    ReplyDelete
    Replies
    1. ling yuen chin,

      很奇怪现在负担得起了反而不好买来吃。

      Delete
  9. 哇,丹麦牛油饼是我的最爱。。你的饼做到很美。 希望孩子健健康康的!

    ReplyDelete
  10. 蓝色铁盒里的我最喜欢的两款都是有花纹的
    那么巧~昨晚我才找这牛油曲奇的食谱叻:P

    ReplyDelete
    Replies
    1. Jess,

      我们是不是心有灵犀?这篇本来早就应该发的但是一直没时间所以就拖到现在。

      等待看你的作品哦。

      Delete
  11. 以前对我来说真的很珍贵, 特别日子才有得吃的。 这个食谱我也要来试看, 我应该会喜欢的。

    ReplyDelete
  12. 呵呵。。。我上个星期也做了这个牛油曲奇,真的很好吃!

    ReplyDelete
  13. 蓝色铁盒的cookies我也很爱哦!想当年这种cookies是超贵的,只有新年才能吃到哦。
    谢谢你的分享,有机会一定要试试做哦!!^o^

    ReplyDelete
  14. 蓝色铁盒现在还是可以买到,但感觉还是差点。。。
    想问不放香草精可以吗?

    ReplyDelete
  15. Z,

    当然也可以,但是我觉得有放比较香。用vanilla extract而不是essence

    ReplyDelete
  16. when i was small, i used to call those cookies in the blue tin' butter cookies' becos that's the only butter cookies i ever tasted that time. Feel so grand eating that cookies cos it was expensive! thanks for sharing all the links above. will refer to that when i want to make these butter cookies! happy weekend!

    ReplyDelete
    Replies
    1. Lena

      You are welcome! Hope u will like the cookies.

      Delete
  17. HI Angel

    i read Alan's post about the cookies...wonder if you also put the butter at room temp for 24 hrs.. if not, how long did you put the butter at room temp to soften it?

    thks
    octopusmum

    ReplyDelete
    Replies
    1. Hi octopusmum,

      I cut the butter into small cubes, left it uncovered in room tempretute for about 3 hours. The butter became soft but when touched it was still a little bit cold.

      Delete
  18. Hi Angel, thanks for your reply! I am wondering if my butter will all melt in my warm kitchen if I put it out for 24hours ! Lol
    Octopusmum

    ReplyDelete
    Replies
    1. Octopusmum

      According to Alan it won't melt?

      I think it's ok if u take out at night before sleeping and use it in the morning.

      Delete
  19. Hi Angel,

    I tried making these cookies according to your recipe. I must tell you that they are so wonderful and delicious. Thank you so much for sharing. :)

    Thanks,
    Rosa

    ReplyDelete
    Replies
    1. Hi Rosa,

      You are welcome!

      Glad to hear that your cookies turn out well.

      Delete
  20. HI Angel

    it is me again! i baked the cookies last night, baked half recipe and used 1 tablespoon of extract (according to Alan's recipe) but this morning, i checked your blog and realised you used 1 tsp for full recipe! may i know if that is a typo or you cut down the extract purposely? thks btw, i am making the cookies again tonight so want to confirm the qty of extract to use...thks
    regards
    octopusmum

    ReplyDelete
    Replies
    1. Hi octopusmum,

      Alan used vanila paste, I used extract. Extract is in liquid form I am afraid if I use too much the batter will be too watery and thus affect the texture of the cookies. If you watch the video vanilla powder is used instead.

      I am using pure vanilla extract (not the artificial essence), so I guess just 1 tsp is enough. Feel free to use more if you like.

      Delete
    2. hi Angel, thks for your prompt reply... personally it was quite "sim tia" for me when i added the 1 tablespoon of extract (pure extract too) last night. i dun remember adding so much extract for my bakes so far. guess i will cut down the extract tonight since it seems that i dun have to use so much. regards octopusmum

      Delete
    3. Optopusmum,

      I will be very sim tia also coz pure vanilla extrat is not cheap.

      I am curious how the cookies taste with 1tbsp of vanilla extract? Is the flavour very distinctive?

      Delete
    4. just to update: i used 1 tsp of vanilla extract to make half recipe last night. btw, 1 tbsp is equivalent to 2 tsp.. so i cut by half... i have to say , i prefer this cause for the previous recipe, i can hardly taste the butter (overpowered by the extract, i think)..but this is individual preference lah.... i think i will go for 1 tsp extract in future for half recipe... thks for your kind advice :)
      regards
      octopusmum

      Delete
    5. Hi octopusmum

      I think 1 tbsp = 3 tsp if I am not wrong. Anyway, it glad to hear that you find the proportion that you like. I think I will increase the vanilla next time also.

      Delete
  21. Hi Angel,
    Your danish butter look so pretty and you tie them like pretty 银钱币.
    It is also look like those yummy cookies in the blue tin.
    I love those cookies very much and now my kids love them too.
    Now i saw your recipe i can bake my own for my kids..:D
    Thanks for sharing.

    mui

    ReplyDelete
    Replies
    1. Hi Mui Mui,

      Thanks for your lovely comment.

      My boy loves it a lot, keep asking for me. Give it a try and see if your kids like it.

      Delete
  22. hi Angel,
    i've tried this recipe for 3 times. i made it half recipe with 1 egg yolk.
    the first batch, i found the batter was able to pipe with 1m tip. the batter was more liquid. but the result is awful, its melted and its had no texture on top, just flat.

    the second batch, i tried to replace the butter and subtitute with margarine. my hope with this way is to have a good batter and good result also,like in ur pic above. but it failed, the batter becomes dough, its too hard to pipe. so i just round it, and press it with fork. the result is like usual cookies with the danish flavour.

    this morning i tried for the 3rd times. this time i reduce the butter and subtitute it with margarine, 50:50. the batter exactly same with my 2nd batch. i treat it same way like before.

    i still curious for this recipe, can u help what should i do for next batch...?
    thanks so much angel..

    silvi

    ReplyDelete
    Replies
    1. Hi Silvi,

      First if you were to halve the recipe you should use 1/2 whole egg (about 30g) instead of one egg yolk, I think it make a difference.

      Secondly. you need to use room temp butter and follow the mixing time strictly. The idea is not to over mix, you will get flat cookie if you over mix the dough.

      I suggest you use 100% butter as suggested by the recipe.

      Good luck to you forth batch. Happy baking!

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"