Wednesday, January 21, 2015

Pierre Herme的维也纳饼干 (Pierre Herme's Vienna Cookies)


新年脚步已经慢慢靠近,曾经尝试忽略它的脚步声
可惜每天都看到大家的善意提醒
啊。。。新年啊
曾几何时我害怕它的存在?
曾几何时我不想过农历新年了?



一款收藏已久的饼干食谱,因为每次都被其它食谱捷足先登
所以从来没出现过在我的烤炉里
今年,时时提醒自己,一定要完成这个任务
庆幸的,这次的坚持,才发觉。。。
这饼干实在太好吃啦
入口即化,奶香味十足,顶上一颗蔓越莓干
简直无话可说了
恐龙仔们竟然吃了还要,可惜因为只是想做做比较
所以做得很少很少
现在的我,真的。。。很失望为何做那么少
不行,我一定要再做,这饼干可是100%推荐哦


这饼干的好吃,我想啊
应该归功于这块奶油吧!
法国发酵奶油 Isigny Ste Mère
它的奶香味好香,如果跟Lescure比较
我想,Isigny这牌子会是我的首选
虽然啊。。。虽然
价钱是贵了点点,可是健康的发酵奶油吃在家人的肚里
这是值得的
照片摘自网上
维也纳饼干 Vienna Cookies

室温软化无盐奶油 Room Temperature Soften butter 50g
糖粉 Icing Sugar 20g
Salt 一小撮 a pinch of salt
蛋黄 Egg Yolk 10g
香草酱 Vanilla Paste 1/2tsp
低筋面粉 Low Protein Flour 63g


做法 Method :
1.糖粉加入奶油打至泛白,再把盐加入,搅匀。
Add icing sugar into butter and whisk till pale,then add in salt and stir well.

2.加入蛋黄搅匀,再把香草酱加入搅匀。筛入低筋面粉,用塑胶刮刀轻轻搅拌均匀。
Add in egg yolk and vanilla paste stir well. Shift in low protein flour,use a spatula to mix till well combine.

3.把面团勺入挤花袋,挤在铺了烘培纸的烤盘上。
Spoon batter into plastic beg,pipe out the batter onto a baking pan cover by baking paper.

4.放入预热烤箱,170度烤20分钟。
Bake in preheat oven,170 degrees for 20 minutes.

5.烤好待凉,再放入密封的罐子里。
After cool,store in a air tide container.

食谱链接 Recipe sources: Here




I am submitting this post to Best Recipes for Every one Jan & Feb Event:
My Homemade Cookies
Hosted by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether
&

Happy Baking!!



28 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. 哇哇。。。教主来了哈。。。还想达令啥时候上作品。。

    这款饼干。。一直想做。。就是没下手。好啦,既然你上了,我也不客气问你要哦。。嘻嘻。。

    是不是要说声 谢谢链接呀? 咔咔咔。。。** 捂着嘴笑

    ReplyDelete
    Replies
    1. 哈哈哈哈哈。。。我还想下个星期开炉,不过还是耐不住性子,不然会被妳骂死了
      这个饼干不错哦,好好吃,应该要试试看

      Delete
  2. 谁说这饼干挤得不美?!!
    至少比我的好很多倍吧~
    罚妳请我吃,不够再做给我吃!哈哈哈

    ReplyDelete
    Replies
    1. 是吗?妳真的会说话。。。哈哈哈哈
      我等妳的美美饼干出炉,就可以看得出我的不美了啦

      Delete
  3. Hi Fion,
    I'm so 'paiseh' leh :( I bookmarked a few CNY cookies and also learned Vienna Cookies from my 师父 。。。but still haven't "烘出来" ...
    Yours so nicely baked !

    ReplyDelete
    Replies
    1. Karen,still have time to bake this cookies,no worry la...hahahaha
      Happy Baking!

      Delete
  4. 哦哦。。真的好吃, 快快打包几个, 明日带着来见我!嘻嘻

    ReplyDelete
    Replies
    1. 哦哦。。。跟妳交换棋格饼干,ok?哈哈

      Delete
  5. 100%推荐的, 肯定很赞, 快快将食谱收藏先。

    ReplyDelete
    Replies
    1. 值得推荐哦!好吃,合我家的胃口 呵呵

      Delete
  6. 没有看过这种牛油咧,妳在哪里买的哦?
    讲到那么好吃。。。 嘿嘿!!

    ReplyDelete
    Replies
    1. 我暂时看到Hero,Jaya Grocer还有Aeon Big有卖,大概15~16块,几克,我忘了哦。。。哈哈哈哈

      Delete
  7. 发酵奶油? 改天也要去找找看。对我来说你的挤花算很美了,那天我也尝试挤花饼干,太难了,挤到两手发抖,才挤几个我就放弃了。如果能临场观摩多好呀! 嘻嘻!

    ReplyDelete
    Replies
    1. 面团太干也很难挤吧,我的这个面团还好,所以挤得也不会太吃力
      妳可以上Youtube找找视频哦 :)

      Delete
  8. 哎哟,感觉超好吃~好想赶快把那发酵牛油弄到手^^

    ReplyDelete
    Replies
    1. 哈哈。。。这奶油哦,自家吃就好了,做来送人很贵吃哦

      Delete
  9. 怎样把做好的饼干link过来你这里呢?谢谢!

    ReplyDelete
    Replies
    1. Hi Wai,请到这里来链接哦
      https://bakingintotheether.wordpress.com/2015/01/23/melt-in-mouth-milo-cookies/

      Delete
    2. 对不起,我电脑很差,不太明白,为什么不像以前那样可以看到很多作品照片,然后下方有的连接的?

      Delete
    3. 因为现在是Co-host主持,每个人的部落格都有些不同,所以会跟之前的不同哦

      Delete
  10. 挤花很美哦,我每次都挤不美,而且烤熟后也变形了,呵呵~

    ReplyDelete
    Replies
    1. 可能面团太软了?我在烤前有放冰厨15分钟再烤,所以纹路就还好,下次试试看:)

      Delete
  11. 漂亮! 真漂亮!
    而且是高档货哦! 我等下就过来馋嘴咯!

    ReplyDelete
  12. Very pretty vienna cookies, I would love to try baking them one day. I have a few cookies baked the past 2 weeks which I am now clearing the backlog. I will link them up with your blog hop soon. :)

    ReplyDelete
  13. Such an expensive cookies with the name pierre herme, love his creation, my idol.Your butter is so unique, guess nowhere i could find it easily here. but i come here for eye eating.lol

    ReplyDelete
  14. 这材料份量能做几多个饼干?

    ReplyDelete
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