Рет қаралды 14,540
Beautiful texture cookies, fluffy and crispy, delicious even without butter
This cookies are make without butter, very fluffy, full of the aroma of milk, which is very delicious.
The making process and the mixing process is a bit different from the ordinary butter cookies.
First we mix the egg till the liquid is full of bubbles (fluffy looking), and add in the cooking oil in separate times, mix them until they are fully emulsified.
By adding condensed milk, milk powder and egg,the cookie will full of the aroma of the milk and egg.
If the egg liquid and the oil are fully emulsified, the cookie mixture will not hard to squeeze, and the texture of the cookie will look solid and pretty. It’s friendly for those who don’t have butter with them and those who want to try a new taste.
Thanks for watching Ali’s Kitchen!
If you like my channel,please like and share
And SUBSCRIBE
Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week
RECIPE:
Baking tray 28*28cm, two trays, total about 34~40 cookies
ORIGINAL FLAVOR:
Egg X 1 (60-65g with the shell)(52-58g for just the liquid)
Corn oil 100g
Caster sugar 38g
Salt 1g
Corn starch 10g
Condensed milk 30g
Cake flour 150g
Milk powder 25g
*For matcha flavor, eliminate 8g of cake flour then adding 8g matcha powder in it .
*For coco flavor, eliminate 8g of cake flour then adding 8g coco powder in it.
Oven temperature 160°C for 5mins
The adjust to 135°C for 25~30mins
Middle-lower rack or middle rack of the oven.
P.S: cooking oil = any oil that doesn’t taste strong. Don’t use oils like peanut oil, a good example will be corn oil ( but NOT only corn oil).
TIPS:
1、A CLEAN container ( no oil and water), add in the egg liquid of room temperature, sugar, salt, and corn starch, then mix for 2mins, let the volume of the egg liquid expand and let the color turn white.
2、Add in the condensed milk, fully mixed for about 1min.
3、Add in the cooking oil slowly by separate times, knead until it’s fluffy and you see the texture on it. This will take about 5-10mins, depends on the power of your mixer.
4、Filter the flour in to the mixture through a filter. ( if it’s coco or matcha flavor, filter the coco or matcha powder together with the flour)
Nozzle: Middle size 18 teeth nozzle
SN7142(Sanneng)
(*you can use 16,18, or 19,20 teeth medium size or large size nozzle)
*After you are done with the baking, cool the cookies down, seal them for preservation. It’s even more delicious after 1-2days.
漂亮花纹的曲奇,蓬松酥脆,没有黄油也好吃
这款曲奇无黄油,非常蓬松,奶香味道很浓,非常可口。
制作方式和普通黄油曲奇打发方式稍微有点不同。
我们先打发鸡蛋到蓬松的状态,再分次加入植物油充分打乳化。
炼乳,奶粉,鸡蛋的加入,让曲奇具有非常浓郁的奶香和蛋香。。
只要蛋液和油脂乳化到位,面糊不会难挤,曲奇花纹非常立体漂亮,对于刚好没有黄油的朋友,或者想换个口感的朋友,值得尝试。
谢谢收看Ali’s Kitchen 阿栗的厨房!
喜欢请记得点赞,分享
订阅我的频道
并打开小铃铛提醒
您就不会错过我的每周更新
Thanks for watching Ali’s Kitchen!
If you like my channel,please like and share
And SUBSCRIBE
Don’t forget to turn on the little bell for reminding so you won’t miss my updates every week
食谱:
烤盘28*28厘米,两盘,总共约34~40块
原味:
鸡蛋*1个(带壳60~65克)(蛋液52~58克)
玉米油 100克
细砂糖38克
盐1克
玉米淀粉10克
炼乳30克
低筋面粉150克
奶粉25克
*抹茶味用8克抹茶粉替换配方中同等量的低筋面粉
*可可味用8克可可粉替换配方中同等量的低筋面粉
160°C 5分钟
转 135°C 25~30分钟
烤箱中下层或中层
P.S. 在这个食谱中,食用油=味道清淡的油。不要用味道强烈的油,比如花生油。
Tips:
1、干净无油无水的盆,放入常温的蛋液,加入糖,盐,和玉米淀粉后,打发2分钟后,让蛋液充分膨胀变白。
2、加入炼乳,充分打匀,大概1分钟。
3、缓慢分次加入食用油,搅打到蓬松,出现纹路。大概耗时5~10分钟,因为每个打蛋器功率不同。
4、筛入面粉。(如果抹茶味或可可粉,一起加入抹茶粉或可可粉。
裱花嘴:中号18齿裱花嘴。
*曲奇烤好后放凉,密封保存,1~2天回油后后更加酥松,口感更佳。