Thursday, 27 February 2014

Sesame Cookies Tutorial Recipe 奶油芝麻饼干 (中英食谱教程)

Yum

I love sesame seeds. These tiny seeds are a nutritional wonder and can boost our health greatly! It is not only loaded with essential minerals but also has a high level of antioxidants which fight free radicals thereby promoting our youthfulness (ladies, you will be glad to know this :p) and strengthening our immune system. 

Sesame seeds are popular condiments used widely in Asian cooking. Today I am going to share with you a cookie recipe which uses sesame seeds. This recipe also uses only egg whites, thus if you have plenty of leftover egg whites from making Kueh Lapis cake or creme brulee, you will be glad to try out this simple and fuss-free recipe. This healthy and crunchy cookie recipe uses minimum butter and sugar and yet does not compromise on it's taste. The cookies are fragrant and tasty. I have used both black and white sesame seeds sepearately here to bake two flavours. My preference is the latter, which is yours? :) 


Sesame Butter Cookies (makes about 40)
奶油芝麻饼干 (约做40片)

Ingredients:
100g Unsalted butter (soften in room temperature, cut into small cubes)
80g Castor sugar 
2 Egg Whites (about 70g) 
2 tbsp Milk  
300g Cake flour (sifted) 
2 tbsp toasted black sesame seeds (toast in oven 170C for 15mins) 
2 tbsp toasted white sesame seeds (toast in oven 170C for 15mins)




 材料:
无盐奶油 100g (回覆室温,切成小块)
细砂糖 80g
蛋白 2个
牛奶 2大匙
低筋面粉 300g (用滤网过筛)

熟黑芝麻 2大匙 (烘炉170℃烤15分钟)
熟白芝麻 2大匙 (烘炉170℃烤15分钟)

Method:
1. Using a hand whisk, beat the butter in a stainless steel bowl till creamy. Add in the sugar, whisk rapidly until light and fluffy. 
1。将奶油放入工作盆中,用打蛋器将奶油搅打成乳霜状. 加入细砂糖快速搅拌,将奶油打至蓬松状况且颜色呈现的较原来更淡即可.  





2.  Add in the egg whites slowly in 5-6 portions. Make sure the mixture is whisked till well combined with each addition of egg white before adding in the next portion. (Note: If you pour in all the egg whites at one go, it will cause oil separation from the butter and will affect the taste of the cookies.)
2。蛋白液分5-6次加入, 每一次加蛋液都要确实搅拌均匀,看到蛋液完全被吸收才可以加下一次。如果一下子将蛋液太快加入,会使得奶油来不及吸收导致油水分离。这样就造成饼干口感不蓬松。





3. Add in the sifted flour and milk, alternating twice. Use a rubber spatula to fold into the batter. (Do not over-mix to avoid gluten from forming as it will affect the texture. )
3。将已经过筛的粉类及牛奶交错分2次加入 ,利用橡皮括刀与盆底磨擦按压的方式将面粉与奶油混合成团状。(不要过度搅拌搓揉,避免面粉产生筋性影响口感。)





4. Divide the dough into two equal portions (about 287g per portion), fold the toasted black and white sesame seeds seperately into each portion till well combined.  
4。把面团平均分成两份 (一份约287克),将熟黑芝麻与白芝麻分别加入,以切拌的方式混合均匀。



5. Pinch a small dough of about 15g each and roll into a ball using your palms.  
5。混合好的面团用手捏取小块(每一块约15克),在手心中滚圆。





6. Place the dough apart neatly into the baking pan, flatten the dough by hand (thickness of about 0.3-0.4cm)
6。间隔整齐放入烤盘中,用手将小面团压扁(厚度约0.3-0.4厘米)





7. Put the tray into the preheated oven 160 degrees C top and bottom heat with fan (I used traditional pulsed function for my brandt oven) to bake for about 18 minutes or until the surface of the cookies are light yellow in colour. 
7。放入已经预热到160度Ç的烤箱中烘烤18-20分钟至表面呈现均匀的浅黄色即可。 





8. Transfer the baked cookies to a cooling rack. Cool completely before storing in an air-tight container.
8。烤好移至铁网架上放凉, 完全凉透请放密封保存避免回潮。



Chinese Recipe is modified from Carol's baking book and translated to English for my English readers. Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other. 
食谱改自胡涓涓的烘焙书,翻译成英文。照片是烘焙太太亲自用iphone拍的。 

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

"编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

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1 comment :

Pei San said...

thank you very much...I will try for this CNY

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