Wednesday, December 11, 2013

Buckwheat Chocolate Chip Cookies*蕎麥美式Chocolate Chip Cookies*100% Whole Wheat*一湯匙奶油配方


Photo:: Nikon D80+50mm+SB-600 | Original File Format: NEF | 12/10/2013

雖然部落格已經長滿雜草:P,但是幾乎每天還是得做麵包,也要常常烘焙/烤烤啥的,因為暴龍愛吃美式cookies,而他也沒有那麼年輕了,雖然也沒那麼老,所以這高糖高奶油的美式cookies,是我非常關心及經常深入研究的烘焙項目之一,幾乎每次烤cookies,都是作實驗,這批12 cookies,雖然沒有加入1/2 cup of butter/shortening=非常標準的美式cookie公式作法,只加入一匙奶油,還是保有soft/chewy的美式cookie texture,暴龍不喜歡吃乾硬或cakey的chocolate chip cookies,這批cookies也有店裡賣暴龍愛吃的sugar cookies的texture,味道也相當濃郁,改良食譜要能不犧牲原口感及風味,才算是成功的改良!這cookie recipe還是有進步空間,還可以更健康一些...
附食譜做法...


Buckwheat Chocolate Chip Cookies 材料及作法:(12 Cookies)(1 cup=1杯=250ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

  • 1 cup whole wheat pastry flour
  • 2 tbsp buckwheat flour
  • 1/4 cup butter milk powder (can replace it with regular milk powder)

A.將以上幾項,放在大鋼盆裡,用wire whisk攪拌均勻
A.Put all the above ingredients into a mixing bowl and whisk to blend well.

  • 1 egg
  • 1 tbsp butter (soften)
  • 3 tbsp sunflower seed oil (can replace it with any kind of vegetable oil)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 2~4 tbsp of milk
  • 1/3 tsp baking soda
  • 1/3 cup chocolate chips

B.將以上幾項,依序放在大鋼盆裡,用wire whisk攪拌均勻
B.Put all the above ingredients into a mixing bowl and whisk to blend well.

A分次倒入B,用木匙稍微攪拌,讓麵粉混合,無乾粉剩下,切勿過度攪拌
Gradually pour A into B, use a wooden spoon to mix until no flour left. Do not overmix.

用湯匙舀起約1-2匙,放在鋪上parchment paper的烤盤上,總共分成12分
Use a tablespoon to drop 12 1~2 tbsp batter onto the cookie sheet lined with parchment paper.

烤箱預熱至350F 烤12-15分鐘,依各家烤箱情況調整時間
Preheat oven to 350F. Bake for 12-15 minutes. Adjust your baking time accordingly.






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