中西融合的曲奇真是奇妙的组合呢
原本软糯的大枣变得脆脆的😜
黑巧与杏仁搭配 永远的神仙组合
用料
| 淡黄油 Unsalted Butter | 50g |
| 白糖 Sugar | 30g |
| 蛋黄 Egg Yolk | ~18g |
| 普通面粉 Plain Flour | 100g |
| 杏仁粉 Grounded Almonds | 20g |
| 杏仁片 Sliced Almonds | 30g |
| 黑巧克力 Dark Chocolate | 15g |
| 红枣 Jujube | 15g |
| 盐 Salt | 2g |
黑巧&大枣 之 黑白曲奇的做法
黄油方至室温温，用刮刀软化，加入糖，搅拌均匀
Warm up butter until room temperature, soften with a spatula, add the sugar and mix well
加入蛋黄，搅拌均匀，均匀分成两份
Add the egg yolk, mix well and divide into two even portions
红枣去核切成小块（～1cm)
Remove pit from the jujube and dice into small pieces (~1cm)
黑巧克力隔热水融化
Melt the chocolate over hot water
其中一份加入杏仁粉、过筛的面粉和小块的红枣，翻拌均匀（如果太干，可适量加入无味的油）
Take one portion of the mixture and add grounded almonds, sifted flour and diced jujube, mix well (add a little flavourless oil if too dry)
另外一份加入融化的黑巧，搅拌均匀后加入杏仁粉、过筛的面粉和杏仁片，翻拌均匀
Take the other portion of mixture, add the melted chocolate, mix well. Then add the grounded almonds, sifted flour and sliced almonds, mix well
两种口味都混合均匀后，各放在保鲜膜上，捏成面团
Place the mixtures on cling film, then press into a dough
搓成均匀的长条型，在冷冻1小时定型
Roll into an even cylinder, freeze for 1 hour to set it
冷冻后，在砂糖上来回滚动使表面均匀粘取砂糖
After freezing, roll on some sugar to give it an even coating
把面团均匀切片
Cut the dough into even thickness slices
均匀摆放在铺了烘培纸的烤盘上，在预热170 ℃的烤箱烤18分钟
Spread evenly on a baking tray lined with parchment paper, bake for 18min in a 170 ℃ preheated oven
出炉后在晾架上完全冷却
Cool completely on a wire rack
终于可以享受酥脆的曲奇啦🌹
Finally time to enough the crunchy cookies
烹饪屋
