咖啡核桃雪球

蜻蜓

这个是我向爱厨mm学的，核桃和咖啡的组合真是奇妙，烤的时候香气弥漫在房间里，久久不散

材料：速溶咖啡1 teaspoon
         热水1/2 teaspoon
         核桃仁 30g
         unsalted butter 110g （在室温中放软）
         icing sugar 50g （爱厨称这个东东为糖粉，英文是sugar powder，不知道是不是米国的叫法）
         盐1/4 teaspoon
         低筋面粉 160g
         适量icing sugar 装饰用

工具：mixer

做法：

1. 速溶咖啡用热水调匀。核桃仁切碎，铺在烤盘上烤出香味 （小心不要烤糊）
2. 将在室温中已经放软的unsalted butter用mixer打至颜色发白，加入icing sugar继续打匀。拌入咖啡水，搅拌均匀。
3. 面粉过筛后加入，用橡皮刀以切菜的方式把四周的面粉拨切到中央，形成松粉团状。然后加入核桃仁，拌匀即可。不要搅拌过度，尽量保持面团的疏松状态。将面团放入冰箱里冷藏20分钟（注意不是冷冻哦），取出后，烤箱预热190c/375F
4. 取出面团，分成小块，搓圆，放在抹油的烤盘上（或者在烤盘上垫上baking paper也行）。搓圆的时候因为面粉是比较疏松的状态，干干的，不好搓，可以在手中攥一会儿，让butter回温，这样就比较好搓了。放入烤箱烤20分钟，取出后趁热撒上icing sugar做装饰

这个饼干口感疏松，入口即化，又不是很甜腻，是个很不错的小点心，做出来很快就被俺老公消灭光光了，俺好像只吃到了两块

[ Last edited by binbingogo on 2005-10-14 at 10:42 PM ]

JACK

a new recipe from Master Dragonfly!

certainly worths the wait.

will try this saturday.

garden_state

JACK  在 2005-1-12 11:58 AM 发表:

a new recipe from Master Dragonfly!

certainly worths the wait.

will try this saturday.

带几个来给我尝尝！

JACK

garden_state  在 2005-1-12 01:16 PM 发表:

带几个来给我尝尝！

no problem if successful.

JACK

I have made them last weekend.

Maker's opinion:
The result is quite satisfactory, 口感疏松 100%.

However, the aroma of coffee is mostly disguised by the butter, i can only find its trace when baking.

Tester's opinion please.

cheers

JACK  在 2005-1-19 12:28 PM 发表:

I have made them last weekend.

Maker's opinion:
The result is quite satisfactory, 口感疏松 100%.

However, the aroma of coffee is mostly disguised by the butter, i can only find its trace wh ...

那天我吃的是不是就是这个，也没人告诉我名字是什么。很好吃的！

JACK

cheers  在 2005-1-19 12:34 PM 发表:

那天我吃的是不是就是这个，也没人告诉我名字是什么。很好吃的！

yes, it is. I thought I told you it was QINTIN's recipe.

pisces

老牛吃了赞不绝口，偶闻上去觉得象桃酥餠，没敢吃。。。：（

pisces

再次向师傅汇报： 老牛周末自己做了雪球，闻上去很香，不过不像师傅和队长做的是扁扁的，是滚滚圆的，像汤团一样，请师傅批评～～

JACK

pisces  在 2005-1-24 10:58 AM 发表:

再次向师傅汇报： 老牛周末自己做了雪球，闻上去很香，不过不像师傅和队长做的是扁扁的，是滚滚圆的，像汤团一样，请师傅批评～～

haha. did he use the mixer?

the batch I brought to Melbourne, I pressed them to cookie-like shape. but it took a lot of time.

this weekend, I made them into balls, and after baking, they became flatter, thicker than cookie, but flatter than 汤团.

pisces

JACK  在 2005-1-24 11:45 AM 发表:

haha. did he use the mixer?

the batch I brought to Melbourne, I pressed them to cookie-like shape. but it took a lot of time.

this weekend, I made them into balls, and after baking, they beca ...

用了，mixer很好用，谢谢队长！！

他的小圆子烤前烤后没有区别的，一点也不塌下去的，晕死～～

garden_state

队长，我当然用了你御赐的宝贝mixer了！

可能是黄油少了一点，还是我把面粉和黄油拌得太均匀了？反正没有怎么瘪下去，烤好了还是个球形的样子。吃上去也比你上次带来的硬一些。。。不过还是很好吃d。。。

有请师父指教。

蜻蜓

这个饼干不用一个一个按扁啊，一烤自然就扁了。老牛说不扁，而且不松软，是不是打发butter的步骤做的还不够？一定要打到发白为止。另外最后和进面粉的时候也不要太过度搅拌，尽量保持疏松的状态。不要打圈那么搅拌，爱厨的方子里说了，用橡皮刀以切菜的方式把面粉切拨到中央。就是把四周散落的面粉大致和黄油混合在一起就行了，不必非要混成面团状。老牛如此好学，感动啊感动，竟然比我大徒弟还要勤奋，以后你要多多带动她的学习积极性哦

garden_state

蜻蜓  在 2005-1-24 12:15 PM 发表:

这个饼干不用一个一个按扁啊，一烤自然就扁了。老牛说不扁，而且不松软，是不是打发butter的步骤做的还不够？一定要打到发白为止。另外最后和进面粉的时候也不要太过度搅拌，尽量保持疏松的状态。不要打圈那么搅拌 ...

谢谢师父鼓励！

butter要打大概多久？我用不好mixer，四处飞溅。感觉再多打一会儿碗里就要空了。所以不敢打了。有什么办法可以防溅呢？

JACK

garden_state  在 2005-1-24 01:49 PM 发表:

谢谢师父鼓励！

butter要打大概多久？我用不好mixer，四处飞溅。感觉再多打一会儿碗里就要空了。所以不敢打了。有什么办法可以防溅呢？

use a deep bowl, and I only set it to the lowest speed, whip for about 3 minutes is enough.

you can also whip the cream for Pisces, top it with strawberry, blueberry, DING TE LAI. you may set to a higher speed, say 3.

[ Last edited by JACK on 2005-1-24 at 02:10 PM ]

garden_state

JACK  在 2005-1-24 02:10 PM 发表:

use a deep bowl, and I only set it to the lowest speed, whip for about 3 minutes is enough.

you can also whip the cream for Pisces, top it with strawberry, blueberry, DING TE LAI. you may set to ...

顶忒了！

感觉这小东西比球拍还不好掌握，我要多多练习。

nini09

可惜看不到图片啦，没有概念啊