Beautiful texture cookies,delicious even without butter 漂亮花纹的曲奇，蓬松酥脆，没有黄油也好吃【阿栗食譜45】

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.
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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。
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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。

[@aliskitchen]

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) *After you are done with the baking, cool the cookies down, seal them for preservation. It’s even more delicious after 1-2days.

[@user-nr7gp6hh9r]

That is just so fantastic❤🎉🎉

[@aliskitchen]

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克可可粉替代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：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。

[@sallygouwkitchen]

OMG this is looking sooo yummy I wish i knew how to make this i really love butter cookies I am going to watch in full and see if i can do it after watching the whole video i think i am going to wait for you to sent me some...hahaha Thanks for sharing!

[@aliskitchen]

Thank you for your love!🥰🥰💕💕🌹🌹

[@saharfoodland3439]

Wow dear your food presentation are so amazing I get to know new recipe and the food results looks so delicious😍😍 Thank u so much for all the effort may all the good things come to you 🙏 Lk290

[@aliskitchen]

Thank you very much for your wishes . wish you all the best!🥰🙏❤️💗🌹🌹🌻🌻

[@mamitiana5645]

I wzs just thinking abt making cookies without butter and your recipe came to me 😆😍 thanks for sharing

[@aliskitchen]

🥰🥰❤️❤️I’m so glad to share.

[@vicky-fine]

我成功了！！而且孩子們很喜歡耶！我還一半沾了巧克力😁，而且很好擠！！

[@aliskitchen]

🤗🤗👍👍🥳🥳💖💖🍀🍀看到您的好消息，超開心的一天，我的視頻分享食譜變得更有意義了。謝謝您和我分享你們的快樂！您一定是位超有愛心的媽媽，大贊！

[@vicky-fine]

@@aliskitchen 然後我花了一個多小時製作，然後他們兩兄妹……15、20分鐘吃完了😑，然後他的爸爸沒吃到………

[@aliskitchen]

@@vicky-fine 😂太抢手的曲奇，下次需要预定了。🤗👍🌹

[@chamaipornmadbenhman2789]

สวยมาก

[@aliskitchen]

🙏🥰🥰❤️❤️🌹🌹ขอบคุณมากๆนะคะ

[@landyng4874]

是否一定要用奶粉？

[@Julia247007]

can I use butter instead of corn oil?

[@Fuutoux]

Why corn oil though?

[@ZaiqaNagri]

Wow very nice .. if we dont have cake flour what should we do .. can we use all purpose flour with baking powder and hw much.. Thanks

[@aliskitchen]

Hello, thank you for loving my recipe. If you don’t have cake flour, you can also bake this cookie with all purpose flour. The taste of all purpose flour is slightly different than that of cake flour. The most important thing is that you need to be careful when mixing of the flour into the mixture , do not stir in circular motion and do not over-mix, it can avoid gluten.

[@ZaiqaNagri]

Ok Thanks should i add baking powder too?

[@aliskitchen]

Hello, there is no need to add baking powder. Please note that as in the video, beat the oil until it has enough texture.😊

[@ZaiqaNagri]

Ok Thanks so nice of you actually My kids love these cookies and i wll definately try this 🙂

[@aliskitchen]

@@ZaiqaNagri 😀❤️Thank you for your love, I will have more videos later, including original recipes of various cookies, I am very happy to share with you.

[@marlinenoronha4131]

Hi...lovely recipe...just want to ask..which flame should i use for baking the cookies...top or the bottom one..

[@aliskitchen]

😊Thank you for your like!Oven temperature 160°C for 5mins The adjust to 135°C for 25～30mins Middle-lower rack or middle rack of the oven.(* *adjust according to condition of your own oven )

[@marlinenoronha4131]

@@aliskitchen thank you very much for ur quick answer ...the cookies are really really tempting...thank you very much for sharing ur recipe...that is so so sweet of you.... which heating element i shud use the top one or the bottom one

[@aliskitchen]

@@marlinenoronha4131 hi thank you for asking! For this cookie, we are using BOTH top and bottom heating elements.

[@vicky-fine]

請問砂糖可以換糖粉嗎

[@aliskitchen]

你好，🥰💖以涵，可以的，細砂糖這裡換算成糖粉是細砂糖38克/0.95=40克糖粉。這個比例就好。

[@vicky-fine]

@@aliskitchen 謝謝老師，還好我有問，我想說往例我都等量替換，原來要多一些，40😘😍🌹，因為加砂糖都容易融解不完全

[@aliskitchen]

🤗👍💖如果需要的時候，可以嘗試找更細一些的砂糖。我曾經買過不夠細的十分不好用，後來找到一個品牌很好用，每次就固定買這種很細的。

[@vicky-fine]

@@aliskitchen 好的！改天溜出門找找！！之前做過黃油的，想試試無黃油的，應該熱量也會低一些？！但就不知無黃油口感如何？差距大不大…

[@aliskitchen]

@@vicky-fine 這個食譜我還沒有試過用黃油。這個曲奇食譜和普通黃油曲奇的膨發方式不同，這裡用到先把雞蛋打膨，然後再一點點加入油打發，所以不太確定口感如何。如果你喜歡黃油味道，推薦您我的這個食譜，是一位烘焙師朋友分享給我的商業用熱賣的食譜，好吃並且不油膩，我自己都常做 Butter cookie recipe【cc】easy to squeeze ,crispy and fluffy|黄油曲奇，轻松挤花，纹路不消失，蓬松酥脆/最受欢迎实体店配方 kzbin.info/www/bejne/qJyTZGCgnqimmJI

[@evaau8178]

Can I use milk instead of milk power? And how many grams?

[@aliskitchen]

Sorry, I don’t think milk can replace powdered milk. Maybe you can try to replace 25g of powdered milk with 25g of flour and add 10g of condensed milk to add milk flavor.🥰

[@ashaverma3652]

Without egg recipe plz ?

[@aliskitchen]

Hello, my other cookie recipe that without egg can also squeeze a very beautiful texture, very delicious and easy to squeeze, I recommend it to you.kzbin.info/www/bejne/qJyTZGCgnqimmJI

[@ngsam7792]

请问这个食谱能加黄油吗？

[@aliskitchen]

您好，黄油和食用油的口感不同，如果加黄油，建议您用我的另一个食用油加黄油的配方，无论挤花容易，纹路清晰，还是口感香气，都非常棒很推荐。Butter cookie recipe, easy to squeeze ,crispy and fluffy|黄油曲奇，轻松挤花，纹路不消失，蓬松酥脆/最受欢迎实体店配方 kzbin.info/www/bejne/qJyTZGCgnqimmJI 另外有纯黄油曲奇，口感也很好。主要黄油软化到位，打发到位，挤花也不会困难。曲奇Cookies#珍妮曲奇#Butter Cookies#黄油曲奇 kzbin.info/www/bejne/aJzPfaKFZsuZe7c

[@heaven700823]

請問如果沒有玉米油，可以用什麻油做餅乾

[@aliskitchen]

你好，🥰如果沒有玉米油，可以選用其他味道清淡的油，比如葵花油，米油⋯⋯都可以。避免橄欖油和花生油味道比較重影響餅乾味道。

[@heaven700823]

@@aliskitchen 謝謝您

[@aliskitchen]

@@heaven700823 很高興和你分享🥰

[@heaven700823]

@@aliskitchen 希望我等一下做出來能跟你的一樣

[@aliskitchen]

@@heaven700823 後面加液體注意少量多次，期待哟！🥰🤗🤗👍👍

[@melodyane3136]

请问是裱花嘴大号？中号？謝謝

[@aliskitchen]

你好，🥰我用的是中号18齿裱花嘴，品牌是三能的，型号是SN7142。这个曲奇也可以用其他型号挤出来，大号（比如型号SN7141）挤出来会稍微大一些，（当然烘烤时间需要也适当调整），看个人喜欢。裱花嘴齿数多一些花纹可以展现得更丰富些。

[@melodyane3136]

@@aliskitchen 谢谢您建议 我们急不及待要做起来

[@aliskitchen]

@@melodyane3136 很高兴和你们分享🥰🥰❤️❤️

[@remission88]

請問煉乳可以換成蜂蜜嗎?

[@aliskitchen]

您好，不太建议炼乳换蜂蜜，加入炼乳可以添加曲奇的奶香味。如果您没有炼乳，可以试试我的另一个花纹也很漂亮，挤花很容易的曲奇，味道超棒Butter cookie recipe, easy to squeeze ,crispy and fluffy|黄油曲奇，轻松挤花，纹路不消失，蓬松酥脆/最受欢迎实体店配方m.kzbin.info/www/bejne/qJyTZGCgnqimmJI