【食譜】抹茶可可蝸牛餅乾 (無泡打粉) Matcha Cocoa Spiral Cookies / Sablés Escargot au Matcha et Cocoa (No BP)

製作日:2016/03/19

好一陣子前就開始做餅乾。還記得一開始玩烘焙的時候,連餅乾都烤得不太好,後來看了一些烘焙相關的書籍,還有自己也烘焙很多次,發現慢慢抓到基礎了。

做餅乾的次數超過十次以上,大部份都做一般單一口味,看到別人有做兩種口味,也動心想試試。上網查到了蝸牛餅乾,原食譜是原味配可可,自己就稍微變化做了這個 抹茶可可蝸牛餅乾 嘿!

I start making cookies a while ago. It reminds me that I was actually a poor cookie-baker when I just entered the baking world. After that, I read some books, and bake more, I gradually learn some basic baking knowledge.

Now I have baked cookies more than ten times, but I usually make single flavor at one time. After watching some recipe, I wanna try two flavor recipe.

I saw a recipe on 750g, in which the recipe combine cocoa into it. Then I adapt it a little bit to make Matcha Cocoa Snail Cookies.

6拷貝
這個餅乾最好不要上色,所以烤溫可以依自家烤箱微調,烤出來的樣子還算頗滿意的。雖然顏色沒有到很深就是。

Usually, cookie recipes call for “golden brown,” but not in this case. This cookies are meant to show off their original color. So you can adjust the temperature of your oven to make it work.


或許是因為有抹茶麵團又有可可麵團,所以味道上感覺兩者都不算很突出,可能也是有將其中5g砂糖換成海藻糖,
所以意外地沒有很甜呢~算還滿大眾的口味。

不過主要就是特別在它的外貌啦~
下次再試試別的造型~:9

(要先把這批餅乾吃光光)

Maybe the cookies contain two flavor: matcha and cocoa at the same time, so both flavors are not very prominent.
And the result is less sweet than I expected, which is a good thing to me. I wanna try making different shape next time.

 


(※ 引用食譜煩請註明出處與原文網址.勿拿此食譜行商業行為 ※)

 

抹茶可可蝸牛餅乾 (無泡打粉)
Matcha Cocoa Snail Cookies  (no BP)
Sablés Escargot au Matcha et Cocoa (sans levure chimique)

(參考:750g-Sablés escargot au matcha)

  • .食材 Ingredients
    • 無鹽奶油            unsalted Butter                  63g
    • *細砂糖                caster sugar                   35g
    • 鹽                     a pinch of salt                 1小撮
    • 打散蛋液              egg, whisked       25g(約半顆蛋)
    • 低筋麵粉                 cake flour                   125g
    • 無糖可可粉   unsweeten cocoa powder          2.5g*
    • 抹茶粉                matcha powder                2.5g*
  • PS.
    • *因為怕太甜,有把細砂糖其中5g換成海藻糖
    • *這次的成品抹茶與可可味都是淡淡的、不重,若喜歡味道重一些,可以再各增加2~3g
    • 糖建議也可適量增量(不增也可,但會有淡淡的苦味)
    • *I substitute 5g Trehalose for 5g sugar to make it less sweet.
    • *The result is light on both matcha and cocoa.  If you like more prominent flavor, add 2~3g respectively.
    • You can add more sugar to compensate the subtle bitterness of matcha and cocoa.

0拷貝
※ 準備工作:
.食材秤量好
.奶油放室溫軟化
.將粉類分別過篩,並將低筋麵粉分成兩等份(62.5g/份)

※ Preparation:
.Measure all ingredients.
.Bring the butter to room temperature.
.Sift flour and powder respectively and divide the cake flour in two. (62.5g each)


.作法/步驟 Step:
1拷貝
1.將軟化的奶油、鹽與糖放入盆中,攪打至泛白、不見糖拉、奶油有膨大感(打發)
2.將雞蛋打散成蛋液,少量分次加入打發的奶油中
每次都要確定混合後再加下一次

1.Whisk the soft butter, salt, and sugar together until the mixture become smooth and a little bit puff up.

2.Add the whisked egg little at a time into the butter mixture. Whisk until incorporate before every adding.

2拷貝
3.將蛋液完全混入奶油糊中,秤總重量,再分成兩等份
4.將一份(62.5g)低筋麵粉與可可粉篩入一份奶油蛋糊,攪勻;另一份(62.5g)低筋麵粉與抹茶粉篩入另一份奶油蛋糊,攪勻

3.After all mix well, weight and divde the mixture in two.
4.Add cocoa powder and matcha respectively in the two separated mixture and mix until all combine.

3拷貝
5.以手掌按壓的方式成團,分別用保鮮模包好,放冰箱冷藏約30分鐘(稍微冰硬一點較容易整形)

5.Press them into doughs with your hands. Wrap them with plastic and refrigerate for about 30 minutes. Let them harden a little so it will be more easy to work with the doughs.

4拷貝
6.將兩個麵團從冷藏拿出,分別桿開成差不多大的長方形
7.將可可麵團鋪到抹茶麵團上,再從短邊捲起來
(邊捲邊要稍微壓一下使其密實,可以用保鮮模輔助)

8.再將麵團用保鮮模保好,放冰箱冷凍約30分鐘

6.Take both doughs out, and roll out the doughs
into two approximately same rectangle.

7.Place the cocoa pastry on the matcha pastry. Use plastic wrap to help roll the pastries together tightly from the short side.

8.Wrap the dough in plastic then freeze them for about 30 minutes.

5拷貝
9.以170°C預熱烤箱
10.將麵團移出,切成約1.5公分厚的片塊狀,鋪於有鋪烘焙紙的烤盤上 (保留些間隔)

11.放入預熱好的烤箱,以170°C烘烤12~15分鐘
12.烤好後取出移至網架上放涼

9.Preheat the oven at 170°C.
10.Take out the dough. Cut them into 1.5 thick slices. Place the slices about 4cm apart from each other on baking sheet.

11.Bake for 12~15 minutes at 170°C.
12.Remove from oven to wire rack to cool down.

 

 


延伸閱讀:

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1 則留言

  1. 你好,我很喜歡你分享的食譜。低糖少油健康為優先.
    但是我想學做的餅乾(抹茶和可可)就看不到分量,請求食譜
    版主回覆:(10/11/2016 07:20:19 AM)
    明明你好,有點不太懂你的意思,是指這篇看不到抹茶與可可粉的份量嗎?
    份量如下:
    無糖可可粉 2.5g
    抹茶粉 2.5g

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