Friday, 21 August 2015

Homemade SUBWAY White Chocolate Macadamia Nut Cookies 白巧克力夏威夷豆软曲奇(中英食谱教程)

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My girl is a great fan of Subway White Chocolate Macadamia Nut Cookies. I wanted to surprise her by baking some copycat version. I am happy with my experiment as the result is quite close to the store bought ones. 

女儿好喜欢吃SUBWAY的白巧克力夏威夷果仁软曲奇,我就在家试做了山寨板的,希望能给她一个惊喜。好开心味道跟Subway店还蛮接近的。

Before you start, may I suggest that you read the important tips given below on how to achieve soft and chewy cookies. Please do not reduce the sugar amount as it will also affect the cookie texture. 

在试做之前,建议您先看以下的重要提示如何才能做出软又有嚼劲的曲奇。请不要降低糖份,因为这也会影响曲奇的软质感。





Homemade SUBWAY White Chocolate Macadamia Nut Cookies 
SUBWAY 白巧克力夏威夷豆软曲奇
(english recipe modified greatly from here中文食谱由Baking Taitai翻译) 

Ingredients: (makes about 26 pieces)

150g plain flour (I used Blue Jacket premium patent flour
100g bread flour *(I used  Blue Jacket bread flour
2g baking soda 
3g salt
170 g unsalted butter, softened
210g brown sugar
50g caster sugar
15ml pure vanilla extract (I used vanilla bean extract with seeds)  
1 big egg + 1 egg yolk
150g macadamia nuts, chopped into big chucks
150g white chocolate chips   

*The first time I experimented with all plain flour but the cookie did not turn out chewy. So, the second time, I used both plain and bread flour together and the cookie turns out to be chewier and my girl commented that I got it right this time and it tastes exactly like Subway or even better!



My 10 kg sack of bread flour!


食材做约26片)
150克 普通/中筋面粉 我用水手牌优质粉心粉
100克 高筋面粉* (我用水手牌特级强力粉
2克 苏打粉
3克 盐
170克 牛油,软化
210克 黑糖
50克 细砂糖
15毫升 纯香草精(我用含有香草籽的纯香草精)
1粒大鸡蛋 + 1粒蛋黄
150克 夏威夷果,切开
150克 白巧克力豆

*第一次尝试是用全中筋面粉,但曲奇没什么嚼劲。第二次做时,试用了高筋面粉和中筋面粉参在一起,做出来的曲奇跟Subway店卖的比,口感蛮相似的。女儿也赞同说味道很接近呢!



Method 做法:
1. Line the baking tray with non-stick baking paper or mat.

1。烤盘铺上不沾烘焙纸或垫。



2. Sift together the flour, baking soda and salt. Set aside.


2。 面粉,泡打粉和盐一起过筛。备用。



3. In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.


3。在另一个钢盆,搅打奶油,黑糖和白糖直到混合均匀。



4. Beat in the mixed vanilla, egg, and egg yolk gradually until light and creamy. 


4。再慢慢加入混合的香草精,鸡蛋和蛋黄,搅打至乳霜状。




5. Mix in the sifted flour mixture until just blended. 

5。加入面粉,搅拌至混合均匀。



6. Stir in the chopped macadamia nuts and white chocolate chips by hand using a mixing spoon. (Do not overmix the dough!)


6。拌入夏威夷果和白巧克力豆。(面团不可搅拌过头!)



7. Scoop one big tablespoon of cookie dough at a time onto the baking sheet. Space the cookies 3 inches apart. Chill it in the fridge or freezer for one day to develop flavour and improve texture. 
(If you skip putting the dough in the fridge, you will end up with a flat cookie and it won't be soft and chewy. You don't have to bake all at one go, the unused portion can be kept in the freezer for up to 2 months. ) 

7。舀一大勺面团,间隔三寸整齐地放在铺有不沾烤纸或烤垫的烤盘。放进冰箱冷藏或冷冻一天使风味增加(如果不放进冰箱,曲奇烤时会扁掉,质感不会软和有嚼劲。如果一次烤不完,面团可以在冰箱冷冻收藏两个月。)





8. Preheat the oven at 150 degree Celcius fan forced before removing the chilled or frozen cookie doughs from the fridge (do not defrost if frozen) and bake for 12-15 minutes or until the edges are lightly toasted. 

8。烤箱先预热到150摄氏度(上下火+风扇),再从冰箱拿出冷藏或冷冻后的面团 (不需要解冻),烘约12-15分钟或边缘稍微呈现金黄色即可。



As I baked two trays of cookie at one go, after 5 minutes of baking, I switched the position of the two trays to ensure even baking. 由于分成两盘一起烤,中途5分钟时,我把两个烤盘上下交换位置,以便受热均匀。



9. Remove from the oven. Cool on the baking sheets for 5 minutes before transferring to the cooling racks to cool completely. Store in an air-tight container. 

9。从烤箱取出,在烤盘上待5分钟,再转移到凉网,完全凉投再收进密封盒保存。 






IMPORTANT Tips for a soft cookie texture 

如何做出软曲奇的重要提示:

1. Use high ratio of dark brown sugar/molasses to white sugar. 
1。使用高比例的黑糖与白糖。

2. DO NOT over mix the dough.
2。面团切勿搅拌过头

3. Big dollops of dough make softer and chewier cookies than tiny spoonful. 
3。大量的面团做出来的曲奇会比少量的面团更加软又有嚼劲。

4. Chill the cookie dough or best freeze it for a day before baking so as to develop the flavor and improve the taste. 

4。面团先放进冰箱冷藏或最好是冷冻一天再烘烤,这样可以改善口感,更加美味可口。

Updated 

*I usually make the cookie dough in advance, chill it hard, then put it into freezer-safe ziplock bags to freeze and bake the cookies (no need to defrost) as and when I have craving for it!
* 饼干面团可以预先做好,放入冷冻安全袋,想吃时就拿出来烤,不必解冻!




5. Bake cookies with the minimum amount of time even though the center may look slightly underbaked. After removing from the oven, let cookies stand on baking sheet for 5 minutes before transferring to cooling rack.
5。建议用最短的时间烘烤饼干,即使饼干中心看似还没熟透。从烤箱取出后,让饼干在烤盘待5分钟再转移到凉网散热。 

6. Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer. 
6。密封保存盒放入一片面包或苹果,因为曲奇将吸收面包或苹果的水份,可以更长的时间保持饼干的软度。

7. Do not store soft chewy cookies with crisp type of cookies.
7。千万不可与硬质感的饼干一起保存。  







Update
Feedback given by readers who have tried out this recipe:

Kashkuisine says, "Thanks for the wonderful recipe, kids says exactly the same as Subway cookies!" 
读者说:”谢谢这么棒的食谱,孩子们说味道与质感跟Subway的曲奇一模一样!”




Jenny Cheung says, "It's a hit with my kids & the texture is very much like Subway. Thank you, I will never have to buy cookies from Subway or Millies Cookies again!"





Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

This post is linked to Little Thumbs Up Event : August - Brown Sugar and Molasses organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Jess from Bakericious.



Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“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。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

© Copyright 2015 bakingtaitai.blogspot.sg

28 comments :

Buttercreem said...

hi Cheryl,
Thank you for the recipe. Can I check where you get your white choc chips & vanila extract? Thank you.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Buttercream, I got the Nestle white chocolate chips and Queens Vanilla Bean Extract with seeds in Australia. I have seen the Nestle brand chips in Singapore selling at Cold Storage but in a different packaging. I have seen Queens baking products at some Cold Storage but the one at Great City has the most variety.

Buttercreem said...

Thank you and I love all your recipes.

Bakericious said...

my kids love subway cookies, looks good.

Choonchoon Teoh said...

Hi Cherly, if we freeze the unused cookie dough, do we need to keep in shapes of tablespoon? the next day, just bake directly without thaw?
Thank you.

safawarafana said...

Thank you for Sharing your recipe
Where can I get this brand of plain and bread flr?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Safawarafana, please click on the Blue Jacket logo found at the right side panel of my blog and you will find a list of stores selling this premium and halah certified flour.

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Choonchoon, yes you have to divide into bake size portions before you freeze it, otherwise the whole lump of cookie dough when frozen will be too difficult to divide into portions. As advised in the blog post, preheat your oven first then take out the frozen cookie doughs to bake straight away without thawing.

Zoe said...

Thanks Cheryl! ...for sharing this fantastic recipe! We love Subway kind of soft cookies too and I love to bake for my family :)

Zoe

pauline said...

hi, may i just check approximately how many large cookies did this recipe yield? cos i wanna estimate what's the amount of dough = 1 large cookie. am quite a noob at baking cookies... �� also, may i ask from where can we purchase the gadget that u used for scooping the dough as seen in your photo? kindly advise. thks in advance! ü

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Pauline, the number of cookies this recipe can yield is stated in brackets just beside the word 'Ingredients'. To find out where to get the Tovolo cupcake scoop, please click on the Tovolo logo found at the right coloumn of my blog and you will find a list of stores where Tovolo products are available.

Choo Dijane said...

Hi, may I know that if I want to subsitute white chocolate for double chocolate, how much double chocolate do I need to put in?

Cheryl - Bakingtaitai 烘焙太太 said...

You can substitute with the same amount or add more or less depends on your preference.

Choonchoon Teoh said...

Thank you.

Phebe Lee said...

Hi Cheryl,
Thanks for sharing this recipe. I've been trying to search for this cookie recipe and was totally excited when you posted.
I'm using an electric oven which unfortunately do not have the fan forced symbol. May I know how should I bake the cookies then?

Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Phebe, without fan forced, just increase the temperature by 15~20 degrees will do. :)

Phebe Lee said...

Thank u Cheryl! :)

Vivian Yeow said...

Hi Cheryl, got to know your subway cookie thru Fb. Was preparing it with my son and wondering do I need to cover my cookie dough in freeze to prevent it dry out?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Vivian, actually it is not necessary for cookie dough but you should cover with cling wrap for hygiene purpose. This is what I do, I usually make a big batch and portion out the cookie dough, placed it on baking tray and chill it hard before transfering to freezer-safe ziplock bags to store in the freezer. By doing this, not only will it take up less space, can also store for longer time and can bake it anytime I feel like having the cookies. :)

Vivian Yeow said...

Hi Cheryl, noted .. just want to let you know that the cookie was fantastic. My family loves it. My friends who has high expectations on food, love the cookies too. They even "ta pau" some home!!! Thank you💖

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Vivian, thanks for your feedback and glad to hear that it is very well received with your family and friends. :)

Joleen Lai said...

Hi Cheryl, can I substitute bread flour with cake flour?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Joleen, no you can't as bread flour is high protein flour totally different from cake flour which is low protein flour. You won't succeed in making this soft and chewy Subway copycat cookies if you substitute with cake flour.

Evelyn Ng said...

Hi Cheryl, Can i check ur Subway cookies, can i use icing sugar instead?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Evelyn, you can't use icing sugar at all, as mentioned in my 'important tips', dark molasses/brown sugar and white sugar only.

Sok Yee Cheng said...

Hi Cheryl, can I replace 150g macadamia nuts and 150g white chocolate chips with 200g Chocolate Chip Cookies?
Or I need to change the quantity of sugar, flour & butter?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Sok Yee Cheng, yes you can replace the nuts and chips with 200g chocolate chips, it will not affect the texture of the cookie dough.

Sok Yee Cheng said...

Thanks Cheryl for your reply. Gonna try making the cookies now. ^^

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