

Garibaldi biscuits
30 biscuits
recipes revised from // Sweet Pea
Flour // 200g
Powdered sugar // 200g
Unsalted butter // 140g
Egg whites // 3
Raisins // 300g
Egg Wash // 1 egg yolk + 1 whole egg
1. Preheat the oven to 180°C (350°F).
2. First separate the eggs : 1 bowl with 3 egg whites and a 2nd bowl for the egg wash = 1 egg yolk + 1 whole egg whisked together - set the bowls aside.
3. Now in a large mixing bowl, sift the flour and the icing sugar and mix well. Next melt the butter, then combine with the sugar/flour mixture until what looks like little breadcrumbs.
4. Next add the 3 egg whites (no need to beat them in advance) and mix until you have a very smooth batter. Finally fold in the currents. This is a very wet dough that must now be chilled for at least 1 hour.
5. Place half the dough on a large piece of baking paper. Flour the surface of the dough and the rolling pin well, and roll out until approximately 0.5cm thick. Place on a baking sheet.
6. Using a pastry brush, cover the entire surface of the dough with a thick lager of egg wash.
7. Cook for 20-22 minutes.
8. Remove from the oven and using a large sharp knife immediately cut into rectangles. Leave the cookies to harden for 5 minutes before transferring to a cooling rack.
*note*
1. As the dough is VERY wet, please do not reduce the chilling time or it will be difficult to roll out.
雙皮奶
蛋白 // 1
鮮奶 // 2/3碗
糖 // 隨量
1. 鮮奶加白糖煮至溶化,注入碗裡,放涼。
2. 奶脂在表面凝成薄皮,以牙籤挑起奶皮邊緣,倒去皮下之鮮奶到另一大碗內,奶皮留在碗底。
3. 再將打散的蛋白加入盛鮮奶的大碗內攪勻,再慢慢倒回有奶皮碗裡,讓奶皮浮於其上,覆上錫紙,蒸12分鐘。
::note::
1. 我今次加了點椰奶做成椰汁雙皮奶,好香喔!加上椰奶含更高油脂,那個奶皮更厚更香更滑!
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