美味情缘

美味情缘

Wednesday, 15 January 2014

玉米片脆饼 Crunchy Cornflake Cookies


This is my first cookies for Chinese New Year.
Done know what happen to me, i just feel no mood to prepare cookies for this CNY.
May be just because i am busy with that two kids and the school also just open.
Furthermore the kids sick again in this season, hai.......
When i searching in the net, i found this cookies from Mins's Blog.
I was attracted by his photo and mention.
Crunchy... this is what i like, especially with corn flakes.
This is easy break and have to handle with care.
I put carefully in the bottle and when my two sons saw this,
they take it and shake, say i want to eat.
And after shake half my cookies break.
I....... have nothing to say.... just want  " pengsan " looking at my cookies. 


Recipe from : Mins's Blog.

牛油 (室温软化)           110g
细糖           50g
盐 少于          1/4tsp
蛋黄          1个
香草精          1/2tsp
橙皮削           1-1.5tsp  (没放)
低筋面粉           150g (我用普通面粉)
泡打粉           1/4tsp
苏打粉           1/8tsp
玉米片 (corn flakes) 压碎           50g

做法 :

1.     把牛油, 细糖, 盐用电动搅拌器打发。
2.     加入蛋黄和香草精, 搅拌均匀。
3.     加入橙子削, 拌匀。
4.     筛入粉类, 再加入玉米片。
5.     混合一起, 形成一个软面团。
6.     取半大匙面团, 揉成圆形, 压平, 在中间放一小颗蔓越莓干。
7.     放入预热175'C的烤箱, 烤18-20分钟。 (我用 150 度)

Ingredients :

110g                                                 butter (room temperature)
50g                                                   castor sugar
less than 1/4 tsp                                salt
1                                                      egg yolk
1/2 tsp                                             vanilla essence
1 - 1.5 tsp                                        orange zest (not add)
150g                                                cake flour (( i use plain flour)
1/4 tsp                                             baking powder
1/8 tsp                                             baking soda
50g                                                 cornflakes

Methods :-

1.      Sieve flour together with baking powder and baking soda.
2.      Cream butter with sugar and salt till creamy.
3.      Add in the egg yolk and vanilla essence and cream till well combined.
4.      Stir in the orange zest.
5.      Fold in the sieved flour mixture and cornflakes. Mix till you get a soft dough.
6.      Divide dough into equal pieces of about 12g each, shape into flat rounds.
7.      You can stick a cranberry into the middle of the cookie before baking.
8.      Bake at 175'C for 18 - 20 minutes or till golden brown. ( i use 150 C )


I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.



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