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Wednesday, January 23, 2013

Flower Butter Cookies (Using Bread Flour & Rice Flour) 牛油小花饼


小时候Angel家里的过年饼都是婆婆和姑姑制作的,从来没花过一分钱买外面卖的年饼。家里制作的年饼有黄梨塔,Kuih BangkitCornflakes 饼,腰豆饼和炸蜜蜂窝,唯独少了那种挤花的传统牛油饼。所以,每次去拜年时我特别留意牛油饼,吃得最多的也是牛油饼。


外形上传统牛油饼一定少不了中间那一点红,而且形状一定是挤花的。试做了今年最红的牛油饼(德国酥饼红了好几年了,今年是时候让位了),材料用到了粘米粉。饼干烤好时我隐约可以闻到一股米粉的味道,吃进口里时那霎那我还是感觉到那股不讨喜的味道(我的味蕾和嗅觉是属于比较敏感的)。还好,饼干冷却后那股味道也跟着散去。隔天再尝,我也吃不出那米粉味了。

其实我觉得这个牛油饼不论味道和口感与德国酥饼有九分像,只是轻盈度不及德国酥饼,而且有点粘牙。但是外形上这个牛油饼肯定占上风,因为白白的德国酥饼在华人新年几乎不怎么讨喜。如果和我小时候吃过的传统牛油饼干比起来我觉得味道就不相似了。

如果你喜欢入口即化,制作简单的牛油饼,这个食谱值得一试。


This lovely butter cookie is melt-in-the-mouth and the taste is somehow very close to the famous German Cookies except it is not as light as German Cookies in my opinion. You may want to give it a try if you are fan of German Cookies

Flower Butter Cookies

  
   Ingredients: (yields about 45pcs)
   200g good quality butter, soften at room temp
   50g icing sugar
   150g bread flour/ high protein flour
   50g rice flour
   Red cherry (for decoration purpose)

   Method:
  1. Cream butter and icing sugar till light and fluffy.
  2. Sift in bread flour and rice flour in 2 additions, mix till just incorporate.
  3. Pipe flower on greased or lined baking tray. Decorate with red cherry.
  4. Bake in preheated oven at 170C for about 12-15 mins (I prefer slightly over baked cookies than pale looking one. You may cut down the baking time once the cookies are cooked).
  
   牛油小花饼

   材料:(可做约45片)
   200g 优质牛油,室温待用
   50g 糖粉
   150g 高筋面粉
   50g 粘米粉
   适量 红色cherry(装饰用)

   做法:
  1. 将牛油和糖粉充分搅拌成乳白色。
  2. 分两次筛入高筋面粉和粘米粉,搅拌均匀即可(不要过分搅拌,否则高筋面粉容易起筋性)。
  3. 面糊放进挤花袋内,将面糊挤在烤盘里,中间放红cherry。
  4. 预热烤箱170C,烤约12-15分钟。
   (食谱取自蓝色小厨


This is the nozzle I used. 我使用的花嘴

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


36 comments:

  1. 其实我也想做这个,但因为要使用粘米粉就很犹豫。。。

    ReplyDelete
  2. 这个花嘴和做丹麦牛油饼是同一个吗?

    ReplyDelete
    Replies
    1. Z,

      不同,丹麦牛油曲奇我用Wilton#1M,是open star,这个你看照片那个爪是向内弯的。

      Delete
  3. Hi Angel, lovely butter cookies. This cookies very addictive, hard to stop munching. :)

    Have a nice day.

    ReplyDelete
  4. Hi Angel, 这个饼干造型很美!

    ReplyDelete
  5. 哈哈,接下来我再尝试做一两个款式的饼干就收档了

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  6. 很美丽的花,很想吃了。。。今年我还没有时间开始做年饼。 :D

    ReplyDelete
    Replies
    1. Yoon Lai

      谢谢。国外的华人新年新年应该没有什么气氛吧

      Delete
  7. Angel,
    你也做了这个。。
    夫人还没有试kot 。。

    夫人应该安排不到时间做了 。。

    ReplyDelete
  8. I am not sure but i thought traditional butter cookies is added with custard powder, that one look yellowish and have a small red cherry at the center? I would said this is a new way of butter cookies using bread flour and rice flour, are you agreed me?

    ReplyDelete
    Replies
    1. Sonia

      I am referring to the look actually. I made it look like traditional butter cookies with red cherry at the centre.

      I have to think twice now if I shall change the name.

      Delete
  9. 那..近期做的饼干你最喜欢哪一个:P

    ReplyDelete
    Replies
    1. Jess,

      我喜欢这个的外形,丹麦牛油饼干的味道。

      Delete
  10. Beautiful cookies! I might try making these too :)

    ReplyDelete
    Replies
    1. Phong Hong,

      it won't take up much of your time. Give it a try!

      Delete
  11. Angel, this series of photo has given me so much of CNY feel! CNY is my most fav festival and though not being able to celebrate with my family and friends in Malaysia(for 8 years), I still like this special festival very much! This is a super hit cookies, I like the nozzle that you have used to pipe those cookies!

    ReplyDelete
    Replies
    1. Jessie,

      I remember when I was a kid CNY is my favourite festival because we got to have new clothes and receive ang pow. Even now as an adult CNY is still my favourite festival.

      Delete
  12. 我近来都被butter cookies电晕了。。。 哈哈哈。 这食谱很特别,有空一定回试试看。

    ReplyDelete
  13. Thanks for sharing this great recipe...

    ReplyDelete
  14. hi,,can i used all purpose instead of using
    bread and rice flour,,
    hope uo don mind to share,,
    thanks----

    ReplyDelete
    Replies
    1. Anoymous,

      Bread flour helps the cookies stay in shape after baking.

      Rice flour has no gluten, I suppose it helps to make the cookies lighter and "melt-in-the-mouth".

      Delete
  15. Hi Angel,
    This butter cookies look so pretty. I like it, it still maintian such lovely flower shape after baking.
    You mention it is a traditional cookies but i guess the ingredients is slightly more advance or different from traditional cookies right??..heehee
    mui

    ReplyDelete
    Replies
    1. Hi Mui Mui

      Sonia pointed out so I have changed the name to flower butter cookies . ;)

      Delete
  16. Hi Angel,do you think with German cookies recipe,will the shape hold so well like this?

    ReplyDelete
    Replies
    1. Hi Anonymous

      Yes. I tried making German Cookies in flower shape and the shape holds. See below post

      http://angelcookbakelove.blogspot.sg/2012/01/blossom-earl-grey-german-cookies-topped.html?m=1

      Delete
    2. However, I notice German cookies will spread a little bit when baking but this one is almost totally maintain the shape before baking.

      Delete
  17. 你好我想问如果我不用高筋面粉我用普通面粉可以吗?

    ReplyDelete

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