白巧克力塊放在綠茶餅乾裡,咬一口後能品嘗到綠茶的苦澀,同時巧克力能帶有一點點硬脆的口感。

自製果醬內餡
如果想減省一些步驟的話,可以用市售的果醬,或者依照食譜製備漿果果醬。由於部份現成果醬太甜,因此這次製作的覆盆子果醬減少了砂糖的用量,大概少了1/3 左右。這樣做的話更能嚐到覆盆子的強烈果酸味道。當品嚐白巧克力餅乾時,不會感覺到太過甜和油膩。

準備稱量餅乾麵團
製作這款餅乾的好處是不用任何模具也可以做得到。首先,混拌好的麵團搓成粗條狀,然後用膠刮板切成細塊,再搓揉成小圓球,並稱量每個小球至50g重。隨後排列在烤盤上,再用大拇指壓出坑洞,稍為修正形狀後,填入果醬放進烤箱烤焗。這樣做可確保餅乾的大小以及厚度相約,烤出來餅乾的熟度和色澤亦較為一致。

綠茶指紋餅乾 Greentea Thumbprint Cookies
Yield: 11 塊 11pcs
Equipment
- 塑膠刮板 plastic Scraper
- 麵粉篩 Flour sifter
Materials
自製覆盆子果醬 Homemade Raspberry Jam
- 330 g 覆盆子 Raspberry 新鮮或冷凍 Fresh or Frozen
- 55 g 砂糖 Caster Sugar
- 1/4 個 1/4 pc 檸檬汁 Lemon juice
白巧克力綠茶酥餅 White chocolate & Green Tea shortbread
- 150 g 無鹽奶油 Unsalted Butter 放在室溫軟化 Bring to room temperature until its soft
- 50 g 砂糖 Caster Sugar
- 44 g 奶油起司 Cream Cheese 放在室溫軟化 Bring to room temperature until its soft
- 1 g 海鹽 Sea Salt
- 5 g 烘焙用奶粉 Powdered milk for baking
- 180 g 低筋麵粉 Cake Flour
- 18 g 玉米粉/粟粉 Cornstarch
- 18 g 綠茶粉 Greentea powder
- 120 g 白巧克力 White Chocolate 可用調溫巧克力或入爐白巧克力 Either use tempered white chocolate or white chocolate chip
Instructions
自製覆盆子果醬 Homemade Raspberry Jam
- 將覆盆子, 砂糖和檸檬汁倒進鍋內。Place raspberry, sugar and lemon juice in a saucepan.
- 中火加熱約5-10分鐘,過程中不斷攪拌防止燒焦。然後關火。Cook it over a medium heat about 5 minutes, stirring constantly. Then, turn off the heat.
- 用湯匙的背面沾上果醬,將湯匙垂直放置,用手指在果醬表面劃線,如果線條沒有消失,就表示果醬已經煮好。Dip the spoon into the jam and then hold it up horizontally. Then, draw your finger along the spoon so that it creates a path through the mixture. If it stays put, it's ready.
- 煮好的果醬放進玻璃瓶或密封容器內,冷卻備用。Pour into glass jar with a lid or container to cool.
白巧克力綠茶酥餅 White chocolate & Green Tea shortbread
- 用橡膠刮刀打散軟化的奶油至乳霜狀,加入鹽和砂糖,混合均勻。Using Rubber spatula to beat the soft butter, salt and sugar until its smooth.
- 加入軟化的奶油起司。Add in the soft cream cheese.
- 混合烘焙用奶粉、綠茶粉、麵粉和玉米粉/粟粉過篩。Sift the milk powder, greentea powder, cake flour and cornstarch through a fine flour sifter.
- 一口氣加進麵糊裡。混合均勻至粉粒消失。Add in flour mixture and stir until incorporated.
- 加入白巧克力或入爐白巧克力。Pour in the white chocolate.
- 將麵團搓成長條狀,分割成50g重等份,滾圓。Roll the cookie dough into a strip, divide it into several equal sized balls and weigh 50g each.
- 小圓球放在鋪有烘焙紙的烤盤上。用大拇指在餅乾團的中央向下按壓出坑洞,約1.5cm深。Place the balls on baking tray lined with parchment paper. Press a thumbprint into center of each ball, around 1.5cm deep.
- 填入覆盆子果醬。Fill with a small spoonful of raspberry jam.
- 放入150°C的烤箱烤約40分鐘,或餅乾的邊緣開始變成金黃色。Bake a 150°C oven around 40 mins or until edges of cookies are golden. Cool on baking rack before serving.
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