Friday, 16 October 2015

Gem Candy Cookies宝石糖果曲奇(中英加图对照食谱)

Yum

This month is our local school exam period, I have made these Gem Candy Cookies to cheer my kids and they love it! I have used this set of Mastrad Cookie Cutters to cut out the fun shapes and fill the center with candies, don't they look like gems, pretty isn't it? You can made these for the coming Christmas and it will surely made a lovely gift for your loved ones and friends! 

这个月是本地学校的考期,我做了这些宝石糖果曲奇来鼓励孩子们,他们好喜欢!我用了这套Mastrad多功能饼干模具,切出有趣的形状,并在空中加了糖果,看起来好像宝石,是不是很漂亮?大家可以在即将到来的圣诞,尝试做这些曲奇,送给亲朋好友,一定会受欢迎的! 




Gem Candy Cookies
宝石糖果曲奇
(recipe modified and adapted from Carol's Baking book and 'here', 中文食谱由Baking Taitai翻译)


Ingredients: 

120g all purpose/plain flour, sifted  (I used Blue Jacket premium patent flour
75g premium unsalted butter, soften at room temperature (butter must not be too soft, it is ready for use when you can make a slight impression with your finger)
40g icing sugar 
1/2 tsp vanilla paste (I used organic vanilla bean paste with vanilla seeds) 
some hard candies (Fox's crystal clear candies are preferred)  




食材:
120克 中筋面粉, 过筛 (我用水手牌优质粉心粉
75克 无盐优质奶油,室温下软化 (奶油不能回溫到太軟, 用手指按压有微微的痕迹就可以了)
40克 糖粉
1/2小勺 香草糊(我用含有香草籽的有机香草糊)
一些彩色硬糖果

Methods 做法:
1. In a mixing bowl, beat the butter and sugar with a hand whisk until creamy. Then add in the vanilla and whisk till well combined. 
1。奶油与糖粉放入钢盆中,用打蛋器搅拌成乳霜状。加入香草继续搅拌均匀。 


Love my Mastrad express whisk which I can adjust to
any shape to suit my needs, push to spin and whisk away! 

2. Add in the flour, use a silicon spatula to mix it in and form a dough.
2。加入面粉,用硅胶刮刀搅拌成团状。 




3. Transfer to a lightly floured surface or pastry mat. Use a rolling pin to roll out the dough to 5~6mm thickness.
3。转移到工作桌或揉面垫及表面上撒上一些面粉。用杆面棍杆成厚度约 5~6mm的片状。


Love my Mastrad rolling pin with interchangeable and adjustable
thickness rings which makes dough thickness even and consistent!

4. Cut cookie doughs with hole in the centre using your favourite shaped cookie cutters. Collect the scraps, roll again until you finish the entire dough. Transfer the shaped cookie dough to a baking tray laid with baking paper/mat. 
4。用自己喜欢的饼干模在面皮上压出中空造型。剩下的饼干面团集中起来紧压成团再度擀开,将所有面团做完。间隔整齐排放在铺有烤纸/烤垫的烤盘上。




5. Put into a preheated oven 160 degree Celcius and bake for about 12 minutes. 
5。放入预热烤箱以160摄氏度烤约12分钟。




6. Meanwhile, use something hard like a pestle and mortal to break the sweet into small pieces so that it is easier to melt during baking. (Do not break the sweet too early or it will stick together when exposed to moisture.)  
6。这时拿出糖果用重物如研钵来敲碎,尽量敲碎一点烤时比较容易融化。(糖果不要太早取出敲碎以免糖受潮粘在一起)




7. Remove the half baked cookies from the oven. 
7。把烤半熟的饼干拿出来。




8. Fill up the holes with the crushed candies. 
8。将敲碎的糖果放入每个饼干中空处。




9. Put it back into the oven and baked using the same temperature for about 7~8 minutes until the crushed sweets have melted completely. 
9。再度放入烤箱以160摄氏度继续烤约7~8分钟至糖果融化即可。




10. Remove from oven and let the cookies cool on the baking pan before storing in an air-tight container.  
10。从烤箱取出,让饼干在烤盘中放至冷却,完全凉透再放入密封盒子里保存


Decorate the cookies as desired
随意装饰曲奇




This is my favorite!
这是我最喜欢的!


You can get Mastrad products at the following online stores:

www.lazada.sg (Singapore)
www.lazada.my (Malaysia)
http://mastrd.tmall.com (淘宝 China)

Retail stores in Hong Kong: 

- ilovecake store: WanChai and Yau Ma Tai outlet. http://www.ilovecake.hk
- Kam Fatt Hong: ShangHai Street and Tai Kok Chui. http://www.kamfatmetal.com/
- Cakeaway cooking studio: Kwun Tong. http://www.cakeaway.com.hk 
- Flavors stores: Jordan Street. http://www.flavors.com.hk/main.php
- ilovekitchen: K11 and Mega Box.


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

No comments :

Related Posts Plugin for WordPress, Blogger...