又要開工啦
小小的一個提示
大大的改善
從前做嚫清蛋糕
原本好哋哋
但一出焗就毀容皺晒皮
如今靚仔晒
嗚謝師父長細的提點
Saturday, March 23, 2013
Wednesday, March 20, 2013
Italian Wedding Cookies (附食譜)
依個真係好好食
又鬆又butterly
點解會咁好食架
又鬆又butterly
點解會咁好食架
Italian Wedding Cookies from Italian-dessert-recipes
Yield: Two dozen Crescent Shaped Cookies
Ingredients
* 1 1/2 cups (350 ml) unsalted butter softened
* 3/4 cup (160 ml) powdered sugar
* 1/4 teaspoon (1.25 ml) salt
* 1 1/2 cups (350 ml) finely ground almonds
* 1 1/2 tablespoon (22.5 ml) of vanilla extract
* 3 cups (700 ml) sifted all-purpose flour
* 1/3 cup (160 ml)powdered sugar for rolling
Procedure 1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream softened butter in a bowl, gradually add powdered sugar and salt.
3. Beat until light and fluffy.
4. Add almonds and vanilla.
5. Blend in flour gradually and mix well.
6. Shape into crescents using about 1 teaspoon for each cookie. It gets your cookies about the same size if you start with a teaspoon.
7. Place on a cookie sheets, and bake for 15-20 min.
Do not brown. Cool for a short time, but while warm roll in the powdered sugar. Once the cookie cools, roll in the powdered sugar again.
Ingredients
* 1 1/2 cups (350 ml) unsalted butter softened
* 3/4 cup (160 ml) powdered sugar
* 1/4 teaspoon (1.25 ml) salt
* 1 1/2 cups (350 ml) finely ground almonds
* 1 1/2 tablespoon (22.5 ml) of vanilla extract
* 3 cups (700 ml) sifted all-purpose flour
* 1/3 cup (160 ml)powdered sugar for rolling
Procedure 1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream softened butter in a bowl, gradually add powdered sugar and salt.
3. Beat until light and fluffy.
4. Add almonds and vanilla.
5. Blend in flour gradually and mix well.
6. Shape into crescents using about 1 teaspoon for each cookie. It gets your cookies about the same size if you start with a teaspoon.
7. Place on a cookie sheets, and bake for 15-20 min.
Do not brown. Cool for a short time, but while warm roll in the powdered sugar. Once the cookie cools, roll in the powdered sugar again.
Subscribe to:
Posts (Atom)