黄油曲奇 超酥松 分享曲奇花纹不消失的秘诀 Butter Cookies Recipe

本期视频跟大家分享一款口感超级酥松的黄油曲奇/奶油曲奇。曲奇做法非常简单，想要做出花纹漂亮不会消失的曲奇，一定要注意视频中提到的几个要点。 制作曲奇最重要的步骤就是软化黄油，黄油软化不到位，都会变成后面挤曲奇你流的泪，所以一定要确保黄油充分软化再进行制作哦。同时制作曲奇一定要充分预热烤箱，如果烤箱预热时间短，当曲奇放进烤箱的时候烤箱温度还达到指定的温度，那么曲奇中的黄油就会开始融化，导致花纹消失。如果预热时温度够了，可是曲奇放进去之后烤箱温度有所下降，也会导致花纹消失的。所以，拥有一个烤箱温度计非常有帮助，可以帮助监测烤箱内的温度实时变化。 In this video, I will share with you a butter cookie/cream cookie with a super crisp texture. Cookies are very simple. If you want to make cookies with beautiful patterns that will not disappear, you must pay attention to several points mentioned in the video. The most important step in making cookies is to soften the butter. If the butter is not softened in place, it will become the tears you shed after squeezing the cookie. So make sure that the butter is fully softened before making it. At the same time, you must fully preheat the oven to make cookies. If the oven preheating time is short, and the oven temperature reaches the specified temperature when the cookies are put in the oven, the butter in the cookies will begin to melt, causing the pattern to disappear. If the temperature is sufficient during preheating, the oven temperature will drop after the cookies are put in, which will also cause the pattern to disappear. Therefore, it is very helpful to have an oven thermometer, which can help monitor real-time changes in the temperature in the oven. 黄油曲奇 超酥松 分享曲奇花纹不消失的秘诀 Butter Cookies Recipe，曲奇饼配方视频中也会提到哦。 🔔欢迎订阅我的频道Subscribe to my channel: http://bit.ly/2GNUdtz?sub_confirmation=1 食谱(根据曲奇大小可以制作14-16个曲奇) 无盐黄油 90g(使用无盐黄油是因为可以自由控制盐的含量) 细砂糖 35g(配方甜度适中，喜甜的同学可以添加糖量） 盐 1g 蛋黄 20g(约1颗大蛋黄的量） 低筋面粉 85g 杏仁粉(即扁桃仁粉，也叫巴旦木) 15g，没有可用等量低筋面粉代替 裱花嘴型号：三能SN7092 烤制：务必提前充分预热烤箱！！！预热至165°C/330°F，165°C/330°F烤20分钟左右，最后几分钟要在烤箱旁边盯着，避免烤糊，不要扔进去设定好时间就不管了哦。 Recipe(Makes about 14-16 cookies) Unsalted Butter 90g Granulated Sugar 35g Salt 1g Egg Yolk 20g(about 1 yolk of a extra-large egg in US Grade) Cake Flour 85g Almond Flour 15g(use cake flour as substitution) Bake: Fully preheat the oven to 165°C/330°F, bake for about 20 minutes at 165°C/330°F. Do not leave the cookies attended during the last couple minutes to prevent burning. Take them out when you see the edges get some color. ❤️Follow my social media: Bilibili: 1小点的厨房 Weibo: 1小点的厨房 Instagram: SweetTasteKitchen Facebook Group(欢迎分享你的作品): 1小点的厨房  / sweettastekitchen   #曲奇的做法 #黄油曲奇 #奶油曲奇 #曲奇饼配方