朱古力腰果唧花曲奇 Piped Chocolate Butter Cookies





【朱古力腰果唧花曲奇 Piped Chocolate Butter Cookies 】


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份量 Portion:30-40 pcs


材料 Ingredients:


  • 牛油(已放軟) Butter (soft) | 200 g

  • 糖霜 Icing sugar | 80 g

  • 蛋白 Egg white | 50 g

  • 低筋麵粉 Cake flour | 220 g

  • Marou可可粉 Marou Cacao Powder | 30 g

  • 腰果 Cashew nuts | 10 g


做法 Directions:


  1. 首先把放至軟身的牛油和糖霜用手提打蛋器或廚師機打至忌廉狀。再逐少加入蛋白繼續拂打。

  2. 把麵粉和可可粉過隔篩。分三次四次加入,並用膠刮把材料混合。

  3. 在唧袋中放入唧花唧嘴,再把混合物放入唧袋中。在已放上焗爐紙的焗盆上,唧出花環(rosette)形狀(以均勻的力度,擠出混合物,同時轉一圈)。在曲奇表面灑上少量腰果碎。完成後,可以把整盆曲奇放入雪櫃冷藏15至20分鐘。

  4. 把焗爐預熱至攝氏160度。放入曲奇,焗約15分鐘便完成。


  1. First, whip up the butter and icing sugar with an electric egg beater or a stand mixer. Gradually add in the egg white and keep beating until fluffy.

  2. Sift the flour and the cacao powder. Add the dry ingredients in one-third at a time until thoroughly incorporated .

  3. Place a star tip in a piping bag. Transfer the mixture into the piping bag. On a lined baking tray, pipe small rosettes on it. Squeeze out the mixture with a steady strength while rotating the tip of the pipe bag and pipe a circle. Sprinkle some chopped cashew nuts on top. When done, place the tray bake into the fridge for another 15-20 minutes.

  4. Place the tray into a preheated oven at 160C and bake for about 15 minutes. When done, take the the cookies from the oven and let cool on a rack.

⭐️ 小貼士 Tips:

  • 如果喜歡硬身一點的曲奇,可以改為用中筋麵粉

  • 可以依照自己的喜好放上不同的堅果碎(甚至用可可仁)、乾果或海鹽增加口感和風味

  • 假如家中廚房溫度較熱,建議把曲奇唧在焗盆上之後,再放入雪櫃冷藏15至20分鐘後才取出放入焗爐,避免曲奇在烤焗的時候太過瀉身


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