杏仁黄油曲奇酥饼干，蓬松酥脆，容易挤花Butter almond cookie,Easy to squeeze ,Fluffy and Crispy【阿栗食譜54】

杏仁曲奇
这款曲奇食谱中，用到黄油和食用油的配合，完全解决了初学者容易出现曲奇面糊不好挤花的难题，同时又保持了黄油的香气。
杏仁粉和奶粉的加入，让曲奇中杏仁和牛奶的香气非常饱满。
蛋清的加入，让曲奇蓬松度最大化，让饼干内部非常酥脆，松散，同时又保持了外形花纹。
视频里，我还展示了在没有专门的曲奇烤盘时，如何在普通烤盘上给曲奇定位，让曲奇排列整齐，大小一致。
食谱后面的Tips里，我详细分享了家庭烘烤曲奇的小妙招，和经验分享。
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食谱：
(曲奇30片+-）
28cm*28cm烤盘*2
无盐黄油80克
食用油50克
糖粉60克
盐1克
蛋清30克
低筋面粉145克
奶粉15克
杏仁粉30克
烘焙温度：
烤箱中下层或者中层
150°C（302°F）15分钟
140°C（284°F）10分钟
烤箱中下层或者中层
烘烤小妙招和经验分享：
*各家烤箱不同，请自行具体调整。以饼干烤到底部和边缘变成淡棕色为宜。
*烤箱如果有热风功能、可以打开热风。
*烘烤完成后，可以关火，不要打开门取出饼干，让烤箱余温慢慢再焙烤5分钟，取出后晾凉，饼干内部将非常香酥。
Tips：
*黄油快速软化的办法：黄油从冷冻或冷藏里拿出来后，切小丁，用打蛋器搅打散开，放室温（如果气温很低可以隔温水）软化几分钟后将会变得柔软，轻松可以按压出洞，或者轻松抹开，这时就可以用来做曲奇了。
1、黄油打发的盆里，请保持无水，避免水份影响黄油打发。
2、黄油打发后，食用油请分次加入。
3、全部油打发好后，蛋清分次加入，避免油蛋分离。
4、制作好的面糊，如果不及时烘烤，可以挤好花后，放入冰箱冷藏保存，烤的时候直接拿出来烤，可以很好保持曲奇的漂亮花纹。
5、如果没有糖粉，可以用细砂糖替代，效果比较接近。不建议用粗砂糖替代。
6、低筋面粉不建议替换成中筋面粉或高筋面粉。这个食谱突出的曲奇口感是蓬松酥脆，不容易出现面筋，且很容易挤花。
In this cookie recipe, we used both butter and cooking oil, which perfectly solve the problem of that cookies are hard to squeeze out, which is easily happen among the beginners. But in the same time, this recipe keeps the aroma of the butter.
Adding almond powder and milk powder make the aroma of almond and milk very rich.
Adding the white part of the egg will maximize the fluffiness of the cookie, make the inside of the cookie very crispy and fluffy, but also keeps the texture on the surface.
In the video, I also showed how to place the cookie on an ordinary baking tray, make the size and distance between cookies average.
I shared some tips and experience in detail of home made cookie in the TIPS part below the RECIPE.
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RECIPE：
(Cookies 30 pieces+-)
28*28cm tray*2
Unsalted Butter 80g
Cooking oil 50g
Sugar powder 60g
Salt 1g
Egg white 30g
Cake flour 145g
Milk powder 15g
Almond powder 30g
Baking temperature:
Middle-lower rack or middle rack of the oven.
150°C（302°F）15mins
140°C（284°F）10mins
BAKING EXPERIENCE SHARING:
*Adjust the temperature and time according to your own oven. When the bottom and the edge of cookie turn to light brown shade, it means OK.
*If your oven have a hot air option, you can turn it on.
*You can turn the heat off when you are done with baking, but DON’T take them out. Bake the cookie with the remaining heat for 5 minutes, then take them out, cool them, the inside part of the cookie will be crispy and full of aroma.
TIPS:
*How to soften the butter in short time: After you take the butter from the freezer/refrigerator, cut them to small cubes, make them smaller with the mixer, put in the room temperature ( or if your place is so cold, put them in a container that is in the warm water). After a few minutes, the butter will be soft. If you can make a hole on it by just a gentle press, or you can make them to a thin piece easily, it is ready to make the cookies.
1、The container for mixing the butter must be CLEAN, which means NO WATER in this case, so the mixing result won’t be influenced.
2、After you are done with mixing the butters, add the cooking oil in separate time.
3、After you are done with all the oils, add the white part of egg in separate time, so the oil and egg will mix together instead of separate from each other.
4、if you are done with the cookie mixture, but you don’t want to bake immediately, you can squeeze them out first, put in the refrigerator, place them directly into the oven when you want to bake them. It can preserve the beautiful texture on the surface of the cookie.
5、If you don’t have the sugar powder, you can replace it with caster sugar, the result will be similar. The coarse sugar is not recommended.
6、It’s not suggested to replace the cake flour with bread flour or all-purpose flour. These two flours will form the gluten, which against the purpose and the characteristic of this recipe: this cookie is meant to be fluffy and crispy, and easy to squeeze.

[@aliskitchen]

RECIPE： (Cookies 30 pieces+-) 28*28cm tray*2 Unsalted Butter 80g Cooking oil 50g Sugar powder 60g Salt 1g Egg white 30g Cake flour 145g Milk powder 15g Almond powder 30g Baking temperature: Middle-lower rack or middle rack of the oven. 150°C（302°F）15mins 140°C（284°F）10mins BAKING EXPERIENCE SHARING: *Adjust the temperature and time according to your own oven. When the bottom and the edge of cookie turn to light brown shade, it means OK. *If your oven have a hot air option, you can turn it on. *You can turn the heat off when you are done with baking, but DON’T take them out. Bake the cookie with the remaining heat for 5 minutes, then take them out, cool them, the inside part of the cookie will be crispy and full of aroma. TIPS: *How to soften the butter in short time: After you take the butter from the freezer/refrigerator, cut them to small cubes, make them smaller with the mixer, put in the room temperature ( or if your place is so cold, put them in a container that is in the warm water). After a few minutes, the butter will be soft. If you can make a hole on it by just a gentle press, or you can make them to a thin piece easily, it is ready to make the cookies. 1、The container for mixing the butter must be CLEAN, which means NO WATER in this case, so the mixing result won’t be influenced. 2、After you are done with mixing the butters, add the cooking oil in separate time. 3、After you are done with all the oils, add the white part of egg in separate time, so the oil and egg will mix together instead of separate from each other. 4、if you are done with the cookie mixture, but you don’t want to bake immediately, you can squeeze them out first, put in the refrigerator, place them directly into the oven when you want to bake them. It can preserve the beautiful texture on the surface of the cookie. 5、If you don’t have the sugar powder, you can replace it with caster sugar, the result will be similar. The coarse sugar is not recommended. 6、It’s not suggested to replace the cake flour with bread flour or all-purpose flour. These two flours will form the gluten, which against the purpose and the characteristic of this recipe: this cookie is meant to be fluffy and crispy, and easy to squeeze.

[@aliskitchen]

食谱： (曲奇30片+-） 28cm*28cm烤盘*2 无盐黄油80克 食用油50克 糖粉60克 盐1克 蛋清30克 低筋面粉145克 奶粉15克 杏仁粉30克 烘焙温度： 烤箱中下层或者中层 150°C（302°F）15分钟 140°C（284°F）10分钟 烤箱中下层或者中层 烘烤小妙招和经验分享： *各家烤箱不同，请自行具体调整。以饼干烤到底部和边缘变成淡棕色为宜。 *烤箱如果有热风功能、可以打开热风。 *烘烤完成后，可以关火，不要打开门取出饼干，让烤箱余温慢慢再焙烤5分钟，取出后晾凉，饼干内部将非常香酥。 Tips： *黄油快速软化的办法：黄油从冷冻或冷藏里拿出来后，切小丁，用打蛋器搅打散开，放室温（如果气温很低可以隔温水）软化几分钟后将会变得柔软，轻松可以按压出洞，或者轻松抹开，这时就可以用来做曲奇了。 1、黄油打发的盆里，请保持无水，避免水份影响黄油打发。 2、黄油打发后，食用油请分次加入。 3、全部油打发好后，蛋清分次加入，避免油蛋分离。 4、制作好的面糊，如果不及时烘烤，可以挤好花后，放入冰箱冷藏保存，烤的时候直接拿出来烤，可以很好保持曲奇的漂亮花纹。 5、如果没有糖粉，可以用细砂糖替代，效果比较接近。不建议用粗砂糖替代。 6、低筋面粉不建议替换成中筋面粉或高筋面粉。这个食谱突出的曲奇口感是蓬松酥脆，不容易出现面筋，且很容易挤花。

[@kitchenwithbano]

Nice sharing Wow looks amazing Awesome Big LIKE 😊👍🏻

[@aliskitchen]

🥰🥰💕💕Thank you for your like!

[@pearlydee2972]

This is really cool Ali, i like that piping tip and i learn something double the piping bag. Beautifully done and looks aw and tasty.

[@aliskitchen]

Thank you sooooooooo much!🥰🥰😄😄❤️❤️

[@japanesebabylife9657]

Very beautiful 😃 Yummy 😋😋

[@aliskitchen]

Thank you so much!😘😘

[@kamlaitiploka9107]

อยากให้คุณทำคลิปแปลภาษาไทยบ้างนะคะอยากทำตามค่ะ.ขอบคุณค่ะ

[@aliskitchen]

ขอบคุณสำหรับการสนับสนุน! คุณสามารถเปิด CC ที่มุมบนขวา เลือกภาษาของคุณ จากนั้นคุณจะเห็นคำบรรยายที่แปลแล้ว!🥰🥰❤️❤️👍👍💖💖

[@kamlaitiploka9107]

@@aliskitchen ขอบคุณมากค่ะ

[@aliskitchen]

อินดี้มากค่ะ🥰💖

[@onernisa2007]

Бакинское курабье 😍

[@aliskitchen]

Thank you for your like and support!🙏🤗💖🌹

[@XiaoMicey]

喜欢看你的教程，写得很仔细又容易明白。期待更多饼干教程🥰 想问问没有奶粉，可以用香草精代替吗？

[@aliskitchen]

你好，谢谢您的喜爱呢！😘😊❤️❤️如果没有奶粉，您可以试试用10克低筋面粉替代，同时加一点点香草精。这个配方非常好挤花，也很好吃，好期待您也能尽快吃上这美味呢。😋❤️❤️

[@jwalkingbook]

请问如果不要用食用油，可以用奶油代替吗? 如果可以是一样的分量吗?

[@aliskitchen]

您好，可以用黄油替换食用油的。🥰💖份量一样，黄油需要尽量软化一些，（特别天冷的时候）利于后面的搅打均匀和挤花。🥰💖

[@jwalkingbook]

@@aliskitchen 谢谢您的分享💛

[@aliskitchen]

不客氣，阿栗很高興回覆。感謝您的喜愛！🥰🌹💖

[@tamannabagla6438]

I wish the recipe was of without eggs😔😔😔

[@aliskitchen]

Hello, in this recipe you can try to replace the egg whites with 30 grams of whipped cream, or try my other cookie recipe, the taste is also very good.kzbin.info/www/bejne/qJyTZGCgnqimmJI

[@evawong970]

​@@aliskitchen

[@janetlee8973]

Ali’s 我可以改用蛋黃替代蛋清嗎？謝謝🙏🏼👏👍

[@aliskitchen]

您好，可以用蛋黃替換蛋清的，口感和蛋清的曲奇很大區別。蛋清的口感會脆硬一些，蛋黃的更酥松一些。 這個食譜用到蛋清30克，我想您可以用40克～50克蛋黃來替換。🥰💖

[@janetlee8973]

明白謝謝你回覆🙏🏼🙏🏼🙏🏼

[@user-tl7jb4dl3d]

請問沒杏仁粉可用什麼代替？

[@aliskitchen]

您好，这款曲奇中主要用到了杏仁粉突出杏仁香气。不建议您用其他材料替代。为您推荐我另一个曲奇食谱，味道非常棒，和这个食谱很接近，并且味道和花纹，口感酥脆度、方面都收到了我所有朋友的好评。非常推荐您一试。kzbin.info/www/bejne/qJyTZGCgnqimmJI

[@user-tl7jb4dl3d]

@@aliskitchen 謝謝，再請問這花嘴是幾號的？花型很漂亮

[@aliskitchen]

你好，我用的是三能中号SN7142型号的18齿裱花嘴，中号的都可以，大号的话挤出来可能会厚一些，这个面糊不干，很容易挤呢，注意用力均匀就可以挤很漂亮了。😊🥰

[@user-tl7jb4dl3d]

@@aliskitchen 感謝您，做的很美

[@aliskitchen]

@@user-tl7jb4dl3d 🥰🥰😄😄❤️❤️谢谢你的喜爱！欢迎您关注我以后的作品，我将努力制作和分享我的食谱。😘😘