Friday, 7 March 2014

Cute Caterpillar Cookies Tutorial Recipe 可爱毛毛虫造型饼干​ (中英食谱教程)

Yum


Two days ago, I have planned originally to do a dual tone ring cookies which will look like a lifebuoy. After preparing the ingredients and mixing it into a cookie dough. My intention was still the same. Until I was rolling the dough into little balls,an inspiration strikes me!I decided to transform the little balls into cute caterpillars. Initially, I wanted to use a toothpick to stick the balls together to form the body of the caterpillar but didn't like the stiff look. I was also concerned about safety as the toothpick may accidentally poke the mouth if you are not careful when eating it. I dropped the idea and just pushed the little dough balls tightly together, good thing the dough was quite soft so it could stick well. I bent the body a little to make it look more alive. After baking, the body remains intact. However, I would advise you to handle it with cares so that each segment will not drop apart. To give away, I carefully wrapped each cookie individually with bubble wrap. 
Hope you will have fun making this cookie as much as I do. :) 

前两天,我原本打算跟着孟老师的100多道手工饼干食谱做双色圈饼。准备材料,并搅拌弄成饼干面团后。我的目的仍然是相同的。直到我把面团分成小球时,突然灵感一来,就将小球变成可爱的毛毛虫了。起初,我本想用牙签把球串在一起,形成毛毛虫的身体,但又觉得这样毛毛虫看起来会有点僵硬。而且我也担心会刺到孩子的嘴巴。还好面团是软软的,比较容易粘在一起,我才可以将虫身体弄弯曲一点,使它看起来更有活力。烘烤后,必须小心翼翼的从烤盘转移到铁网架上放凉,不然粘在一起的小球,很容易掉出来。我用气泡衬垫一个一个包裹,送给朋友的女儿,她很喜欢。
希望你做这饼干造型时,跟我一样开心。:)


Cute Caterpillar Cookies 可爱毛毛虫饼干

Ingredients:
120g Unsalted butter (soften at room temperature, cut into small pieces)
120g Icing sugar
60g Fresh Milk  (room temperature)
300g Cake flour
30g Milk powder
1.5 teaspoon Corn flour
1.5 teaspoon Matcha powder
1.5 teaspoon Unsweetened cocoa powder

Decoration: Black sesame seeds (caterpillar's eyes), Sunflower seeds (caterpillar's feelers)



材料:
无盐奶油 120g (放在室温下软化)
糖粉 120g
鲜奶 60g (放在室温下回温)
低筋面粉 300g
奶粉 30g
玉米粉 1.5小匙
抹茶粉 1.5小匙
无糖可可粉 1.5小匙

装饰:黑芝麻 (毛毛虫的眼睛),葵花籽 (毛毛虫的触角) 

Method 做法:
1. In a mixing bowl, add the icing sugar to the softened butter, use a rubber spatula to roughly mixed together. (to avoid icing sugar from flying out of bowl when the electric mixer is used) Then use an electric mixer to beat till well combined. 
1。无盐奶油加入糖粉后,先用橡皮刮刀稍微拌混合 (避免电动搅拌器搅拌时,瞬间将糖粉喷出盆外)再用搅拌机搅打均匀。 



2. Add in milk gradually into step 1, beat till well combined at high speed into a buttercream mixture. Sift the cake flour and corn flour into the buttercream mixture, use a rubber spatula and fold into a dough.
2。将鲜奶分次加入做法1中,继续以快速搅打成均匀的奶油湖。低筋面粉和奶粉一起筛入奶油湖中,用橡皮刮刀以不规则的方向拌成均匀的面团。



3. Divide the dough into 2 equal portions. Take one portion and divide into 2 smaller doughs. (So you have 1 big and 2 small doughs) Mix corn flour into the bigger dough and mix the matcha powder and cocoa powder into the two smaller doughs separately. After this, you will have 3 different colored doughs. 
3。将面团分成2 等份,将其中1份分割成2等份 (即成1份大的面团及2份小的面团)将较大的面团加入玉米粉搓揉均匀,将2份小的面团分别加入抹茶粉及无糖可可粉搓揉均匀, 即成三种颜色(原色,抹茶色及可可色)的面团。



4. From each coloured dough, pinch a small dough of about 5g each and roll into a ball using your palms.  
4。将三种面团各取约5克,分别用手搓成圆球状。




5. Refering to the photo, arrange 4 small doughs and push snugly together (so that it does not come off easily), then decorate with black sesame and sunflower seeds to form eyes and feelers. 
5。按照图片排好四粒小球面团, 紧推在一起 (圆球才不易掉落),再装饰眼睛和触角。



6. Preheat the oven 125 degree Celsius top and bottom heat with fan, bake for about 20 minutes, off the oven and let the remaining heat bake the cookies for a further 10~15 minutes. 
6。烤箱预热后,以上下火风伞125摄氏度烘烤约20分钟,熄火后继续用于温焖10~15分钟。




7. Transfer the cookies carefully to a cooling rack. Cool completely before storing in an air-tight container.
7。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 adapted from 孟老师's cookie recipe book and translated to English for my English readers. 


孟老师的100多道手工饼干

Photos are personally taken by baking taitai with an iphone, sometimes with just one hand while working with the other. 
食谱改编自孟老师的100多道手工饼干书,翻译成英语。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。"



© Copyright 2014 bakingtaitai.blogspot.sg

5 comments :

Toktok said...

Thanks for the receipe.
Is this cookies supposed to be soft or crunchy?

Cheryl - Bakingtaitai said...

Hi Toktok, texture is semi-hard.

Toktok said...

Thanks. I thought I did something wrong. :)
My kids and her friends love it.
Thanks for the recipe again. ^_^

Gladys said...

Hi Cheryl, can we hand mix the dough ?

Cheryl - Bakingtaitai said...

Hi Gladys, you mean using a hand whisk to mix, sure you may just that you'll require more effort to beat till creamy. :)

Related Posts Plugin for WordPress, Blogger...