iRis BaKerY ~ KiTcheN: Cookies and Bars

Showing posts with label Cookies and Bars. Show all posts

Sunday, March 23, 2014

肚臍了

Madeleine多數人都會整

因為份量材料差不多

但正宗啲Madeleine係要有個靚肚臍

先叫"得咗"

唔單只食譜啲問題

做法同焗更是一大學問...

我試過N咁多次啲食譜,做法

N咁多次啲失敗

終於

噔!噔!噔!

成功了!

有肚臍了

但我啲目標係要整到好似Sugar Bowl嗰啲咁

賣相ok

但口感跟味道還係差感啲

有啲實唔夠滑

革命上未成功

我會繼續努力

再分享吧

Saturday, March 15, 2014

送禮

老細話屋企無飯開
突然話請食飯

咁即係叫我識做

因為我post嚫的相係FB

成日都嘈住話要試
如果唔做少少嘢真係唔錦附約

奇曲全盒

四個舊同事食飯

當然人人有份

唧嘴奇曲係我啲不敗signature

但今次由其的整得靚

等我快啲記底同分享吓先

唧嘴奇曲啲食譜都大同小異

所以唔多講

但今次整餅的過程中

由於無事忙....

一邊焗一邊望住

我見到啲奇曲唔可以用太大火

一放入去時有少少溶

但好快就keep住

個花好出

所以用300度係prefect的

如果用平時的350就太高温

依花比較容易瀉

老細你收唔收貨呀

Sunday, March 2, 2014

Kahlua Brownies (附食譜)

我好少整brownies

應該係無整過

因為成日都認住佢好甜

但係dailydelicious見到佢整得好靚

又好似唔好甜同肥..

就試吓你先!

個食譜都落咗幾多咖啡酒

所以酒味幾出

dailydelicious張佢under cookies個類

我都覺得佢有d乾

.....

not my cup of tea!

Lemon Squares (附食譜)

琴日係FoodNetwork睇完Bearfoot Contessa

Ina (其中一個我仲意啲Show hostess, 另一個係Giada)

佢今日做咗個raspberries bar

好易做,又靚

shortbread啲份量又易記

但我改咗個餡...

用lemon

上星期買咗一大袋

要消咁啲...做lemon curl

我今次做少量

8 small pcs

shortbread:

half stick butter (about 55g)

3 Tbsp Sugar

1/2 cup + 1 Tbsp Flour

lemon curl

1 juice of lemon

1 egg

1/2 cup sugar

save 1/3 shortbread and add almond slice for top crumble

350F, 30mins until light golden brown.

::mm2217

好buttery, 好鬆化

因為用lemon curl

所以又唔多膩

Wednesday, January 1, 2014

Chunky Biscotti

今次整依個Biscotti

係零牛油

所以比平時嗰啲硬身啲

但都香脆

整餅係一個學問

但切餅都係一個學問

以前係college上過啲baking class

見到啊sir焗完啲bar或cookies

會嚫佢仲熱就切

話會切得靚啲同齊啲

.....

但係依個Chunky Biscotti

就一要灘凍咗先切得薄同靚

如果切得唔夠薄

食時個口感就太硬

如果有落牛油啲biscotti

鬆啲,就可以切厚身啲喎

以上屬個人意見

=.=

好食....

我加咗orange zest

襯嘪啲紅莓同nuts....

yumyum!

Thursday, October 31, 2013

Cookies day (附食譜)

心血來潮

一次過整咗三款cookies

都係睇咗其他blog友啲post

覺得好似幾靚

又易整

全部我都只係整一半啲分份量

試一試你好唔好食先

易個係豬明中意啲

chocolate chip nut cookies

Pear and Berry Bars

個名話係"bar"

但其實我覺得個底係一個好好食啲shortbread

未整之前

一見到個食譜

上面放晒生果

心想...唔知會唔會好似啲apple呀peach pie咁出晒水

又無喎

個shortbread都好鬆同buttery

原食譜用plum同peach

家中無plum又無peach

但有pear...

仲好...我好仲意啤梨啲清甜

同好"蜜"啲味道

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

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.