我喜欢黑巧克力醇厚浓郁的苦香,也喜欢开心果的香甜,浓郁的巧克力夹杂着醇香中略带甜咸味的开心果,可可花环曲奇散发着特有的香气,拿起一块,从指尖开始,曲奇香味异常强烈,咬下的瞬间,巧克力在嘴里融化,开心果的香味很浓郁,这是最适合早春的完美下午茶甜点。微苦的黑巧与开心果的香甜完美融合,香气馥郁超有层次,真的美味到爆。
这次用南顺出品的美玫牌低筋粉,粉质细腻洁白,做的曲奇口感更佳。
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2.加入蛋白的过程中,会有油水分离的现象,要少量多次混合
这次用南顺出品的美玫牌低筋粉,粉质细腻洁白,做的曲奇口感更佳。
用料
美玫牌低筋粉 | 90克 |
可可粉 | 15克(可等量替换低粉、抹茶粉) |
南杏仁粉 | 20克(没有可不加,低粉增加20克 |
无盐黄油 | 90克 |
糖粉 | 40克 |
盐 | 0.5克 |
室温蛋清 | 20克 |
装饰用黑巧 | 60克 |
装饰用开心果碎 | 30克 |
可可花环曲奇|完美下午茶的首选甜点的做法
备齐所需食材
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90克美玫牌低筋粉、15克可可粉、20克杏仁粉秤量混合后过筛备用
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90克黄油切片,室温软化备用
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室温鸡蛋????取20克蛋清备用
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秤40克糖粉备用
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黄油软化到筷子能轻松的插入(黄油软化不到位,后面会很难挤)
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加入糖粉
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用刮刀稍微翻拌一下,预防打蛋器打发时糖粉到处飞
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打至颜色发白、体积变大
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盆边的黄油用刮刀刮在一起、分2到3次倒入蛋清,每次一定要充分打匀吸收后,再倒入蛋清
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刚放入蛋清会出现这样的状况,不用担心,因为这时蛋清跟黄油还没有完全混匀,再打一会就好了
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黄油打发到发白成羽毛状(黄油一定要打发,不然会很难挤)
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放入0.5克盐拌匀
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筛入混合好的已经过筛一次的低粉、可可粉、南杏仁粉
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用刮刀翻拌至细腻无干粉状态
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我是用中号6齿花嘴
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将面糊装入裱花袋(推荐用硅胶裱花袋或布裱花袋不容易破)
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借助刮版将面糊往前推
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在烤盘上挤出圆形(忘记拍照了,下次补上),提前10分钟170度预热烤箱,放入预热好的烤箱,中下层 上下火170度,16分钟。(温度与时间不是绝对的,请参考自家烤箱灵活调节)
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出炉冷却后密封保存
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也可以装饰一下,黑巧60克,开心果30克
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巧克力隔水融化,开心果想办法搞碎(我是用剪刀剪的)
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放凉后的曲奇蘸上融化的巧克力
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撒些开心果碎
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美美的可可花环曲奇做好喽~
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15克可可粉换15克低粉,做原味的曲奇????也很好吃哟
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一起做起来吧……
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小贴士
1.打发不充分可能会导致易出油、难挤2.加入蛋白的过程中,会有油水分离的现象,要少量多次混合