Shortbread Cookies..../쇼트브레드
Baked these shortbread cookies..
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.
Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.
Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread Ltd is Scotland's largest food exporter.
(source: wikipedia)
Baked these shortbread cookies..
Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands. The related word "shortening" refers to any fat that may be added to produce a "short" (crumbly) texture. Alternatively, the name may be derived from 'shorts', the bran and coarse part of meal.
Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.
Shortbread biscuits are often associated with normal egg-based biscuits, but they hold their shape under pressure, making them ideal for packed meals.
Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread Ltd is Scotland's largest food exporter.
(source: wikipedia)
Ingredients :
cake flour 600 g ( sift the flour before you use it )
butter 198 g
shortening 198 g
sugar 210 g
salt 6 g
corn syrup 30 g
eggs 60 g
yolks 60 g
vanilla essence 3 g
2 egg yolks for egg wash ( please sift it before you use it )
Method :
1. Beat the butter, shortening by using the electric mixer, beat the butter and shortening until smooth and creamy.
2. Add the sugar, salt, corn syrup together, and beat until fluffy.
3. Add in the eggs, yolks by 2 to 3 times and continue to beat until very fluffy.
4. Stir in the flour, vanilla essence, mix it well.
5. Flatten the dough into a disk shape, wrap in plastic wrap and chill the dough for at least 20-30 minutes.
6. On a lightly floured surface roll out the dough into 0.5 cm thick.
7. Cut into rounds using a lightly floured cookies cutter.
8. Place the dough on a prepared baking tray and brush with egg wash for two times ( please don't brush too much/thick ) ,use a fork to draw out the line on the surface after brushing the egg wash.
9. Bake it for 10 minutes at 180 degree C, or until golden colour.
10. Transfer the baked cookies to wire rack and let cool.
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