香香酥酥的冰箱造型饼干 - 清凉的粽子 Rice Dumpling Icebox Cookies скачать в хорошем качестве

香香酥酥的冰箱造型饼干 - 清凉的粽子 Rice Dumpling Icebox Cookies

端午节要到了，做个粽子的冰箱造型饼干来应景=￣ω￣=。这几天开始转热，粽子表示不喜欢被包紧紧，oppa也想去晒日光浴，所以我把造型做成穿小裤裤的粽子,感觉清凉些😊。配方中加了杏仁粉和蛋黄让饼干的口感香香酥酥，造型也简单不复杂，有兴趣的朋友不妨试一试。 材料： 1）有盐奶油（牛油/黄油） - 60g 2）糖粉 - 30g 3）细砂糖 - 10g 4）蛋黄 - 1颗（15-18g） 5）低筋面粉 - 100g 6）杏仁粉 - 20g 7）青色食用色膏 - 适量 8）巧克力 - 适量，座溶后画眼睛和嘴巴 做法： 1) 奶油室温软化，用刮刀搅打顺滑。 2) 加入糖粉和细砂糖，搅打到糖融化即可，不需要打到泛白。 3) 加入蛋黄，搅打均匀。 4) 筛入低筋面粉和杏仁粉，不能过筛的粗粒杏仁粉也倒入面糊，用刮刀以按压的方式拌均。 5) 把面团分成39g x 3 份 (两份是大腿，另一份是内裤)，其余的面团是脸。 6) 大腿：取一份39g面团，整成腿的形状，腿的宽度大概2cm：另一份也整成同样的形状。用保鲜膜把两条腿包好，冷冻30分钟直到面团凝固变硬。 7) 内裤：冷冻‘腿’的当儿把另一份39g面团加入青色色膏，揉均匀。 8) 青色面团先整成与腿的长度一致，其中一段弄尖。把尖端青色面团按入两条腿中间，上面按平，覆盖两条腿。 9) 用保鲜膜把面团包好，放入冰箱冷冻30分钟直到面团凝固变硬。 10) 脸 : 先把剩余的面团整成跟腿的长度一致，放在‘内裤’上，整成三角形。用保鲜膜包好，放进冰箱冷冻30分钟直到面团凝固变硬。 11) 预热烤箱320°F/160°C, 烤盘铺烘培纸。 12) 饼干面团切成0.5cm 的厚度，排在烤盘，烤17分钟。 13) 烤好的饼干放在网架上散热放凉。 14) 用座溶的巧克力画出眼睛和嘴巴就完成了。 **糖的部分可以全部用糖粉取代。但我发现加入一些细砂糖的口感会比较好。 **加入蛋黄和杏仁粉的饼干酥酥的，很好吃。 **买不到低筋面粉的朋友可以用80%中筋面粉和20%的玉米面粉代替。所以100g的低筋就用80g中筋和20g的玉米粉代替。 *可做21-22片的饼干。 Make these rice dumpling icebox cookies with underpants in conjunction with the coming Dragon Boat Festival. Rice dumpling or zongzi is a traditional Chinese rice dish that made with glutinous rice stuffed with different filling and the tedious work is wrapping it with bamboo or reed leaves in pyramid shape(:≡. These cookies are cute, crisp and definitely worth of trying. Ingredients： 1) Salted butter - 60g 2) Icing sugar - 30g 3) granulated sugar - 10g 4) egg yolk - 1（15-18g） 5) Cake flour - 100g 6) almond flour - 20g 7) Green food colouring 8) baking chocolate - melt and put into piping bag to draw eyes and lips Instructions: 1) Bring butter to room temperature, cream until smooth. 2) Add icing sugar and granulated sugar, beat until sugar dissolved. Note: Don't beat until it becomes thick and pale. 3) Add in egg yolk, cream to combine. 4) Sift in cake flour and almond flour, pour in the remaining larger lumps of almond flour on sieve, mix until well-combined. 5) Divide the dough into 39g x 3 portions (2 portions for legs and one for underwear), remaining dough is for face. 6) Legs: take one 39g's dough, shape into leg, the width is about 2cm. Do the same for the another 39g's dough. Wrap the 'legs' with plastic wrap, freeze for 30 mins until it becomes firm. 7) Underwear: Add the last 39g's dough with green food colouring, mix until it becomes green dough. 8) Roll the green dough to match the length of the legs. Sharp one end with your finger tips and press the sharp end of the green dough into the middle of the two legs. Flatten the surface so the green dough cover the two legs. 9) Wrap the dough with plastic wrap and freeze for 30 mins until it becomes firm. 10) Face: Roll the remaining dough to match the length of the legs. Put the dough on underwear and shape to form a triangle. Wrap the dough with plastic wrap and freeze for 30 mins until it becomes firm. 11) Preheat the oven to 320°F/160°C and line the baking sheet with parchment paper. 12) Slice the dough log into 0.5cm thickness and place the cookies on baking sheet. Bake for 17 mins。 13) Place the cookies on cooling rack to cool. 14) Once the cookies are cooled, draw eyes and mouth with melted chocolate. **For icebox cookies, I like to mix some granulated sugar with icing sugar to achieve more crisp texture cookies; using 100% icing sugar tend to form dense texture cookies. **Add a pinch of salt if you are using unsalted butter. **Can substitute cake flour with 80% all purpose flour and 20% corn flour. Thus, for this recipe that calls for 100g of cake flour, you may use 80g of all purpose flour and 20g of corn flour instead. Make sure you mix the flours before adding to the cookie batter. **Yield 21-22 pieces cookies. 硅胶揉面垫 Silicone Pantry Mat : https://amzn.to/3fP8HJG 更多食谱：https://yeercorner.com/ FB Page：  / yeercorner   #冰箱造型饼干 #iceboxcookies #造型饼干