「扔下餅乾」(drop cookies)原意是把做好的餅乾麵糰用湯匙挖成一球球,直接扔到(事先鋪好烤盤布或烘焙紙的)烤盤上烘烤,做法非常簡單~有人翻成「球形餅乾」、「滴落成型餅乾」(但不太可能會滴!),或就只是「家常小西餅」。這種餅乾口感通常較鬆軟,被扔上烤盤時也還能成型,烘烤過後麵糰會再膨脹一些,底部扁平,成為最受人歡迎的圓餅狀,在美國和加拿大這種餅乾被稱為「cookie」,但在英國或其他英語系國家會稱之為「biscuit」(註一)。
燕麥葡萄餅乾就是一種「扔下餅乾」,簡單易做,有強烈療癒功能。將食譜譯為英文(註二),方便外國友人在家享受輕鬆美味。
燕麥葡萄餅乾
*成品數量約50個
材料
奶 250g
鹽 3g
細砂糖 120g
全蛋 130g
低筋麵粉 300g
小蘇打粉 5g
即溶燕麥片200g
葡萄乾 200g
即溶燕麥片(表面沾裹用)150g
烤焙:上火180°C 下火160°C,時間 20~22分鐘
作法
1. 奶油置於室溫軟化,以打蛋器拌勻;加入鹽、細砂糖稍打發
2. 全蛋分2~3次加入拌勻
3. 低筋麵粉和小蘇打粉過篩加入拌勻
4. 加入燕麥片和葡萄乾拌勻成糰
5. 用冰淇淋挖杓或湯匙挖取約20g麵糰沾裹燕麥片
6. 表面均勻沾滿燕麥片後以手稍微搓圓,置不沾烤盤(或鋪烤盤紙之一般烤盤),輕壓後放入烤箱(*輕壓乃防止餅乾滾動)
7. 出爐後移至冷卻架即可
***
Oatmeal Raisin Cookies
*About 50 cookies
*Preheat the oven to 170°C
Ingredients
Unsalted butter (*softened at room temperature) 250g
Salt 3g
Sugar 120g
2 large eggs (or 3 small ones)
Low-gluten flour 300g
Baking soda 5g
Quick-cooking oats or instant oats 200g
Raisins 200g
Quick-cooking oats or instant oats (for coating the cookies) 150g
1. Blend softened butter with sugar and salt, and continue to beat until creamy white in color.
2. Add eggs. One by one and beat until well-blended with a whisk.
3. Add the sifted flour and baking soda and mix well with a spatula.
4. Stir in quick-cooking oats and raisins.
5. Shape the dough into 20-gram balls and coat them with a layer of oats.
6. Place them on a baking tray and press each slightly with your palm to prevent rolling.
7. Bake until the cookies are lightly browned all over. (20~22 minutes)
8. Let stand briefly and remove to a rack to cool.
【註1】drop cookies詳細介紹
【註2】原食譜來自《餅乾.果凍布丁.巧克力》燕麥葡萄餅乾,P36-37
【註3】英文用法參考 The Joy of Cooking,P267~268
燕麥葡萄餅乾就是一種「扔下餅乾」,簡單易做,有強烈療癒功能。將食譜譯為英文(註二),方便外國友人在家享受輕鬆美味。
燕麥葡萄餅乾
*成品數量約50個
材料
奶 250g
鹽 3g
細砂糖 120g
全蛋 130g
低筋麵粉 300g
小蘇打粉 5g
即溶燕麥片200g
葡萄乾 200g
即溶燕麥片(表面沾裹用)150g
烤焙:上火180°C 下火160°C,時間 20~22分鐘
作法
1. 奶油置於室溫軟化,以打蛋器拌勻;加入鹽、細砂糖稍打發
2. 全蛋分2~3次加入拌勻
3. 低筋麵粉和小蘇打粉過篩加入拌勻
4. 加入燕麥片和葡萄乾拌勻成糰
5. 用冰淇淋挖杓或湯匙挖取約20g麵糰沾裹燕麥片
6. 表面均勻沾滿燕麥片後以手稍微搓圓,置不沾烤盤(或鋪烤盤紙之一般烤盤),輕壓後放入烤箱(*輕壓乃防止餅乾滾動)
7. 出爐後移至冷卻架即可
***
Oatmeal Raisin Cookies
*About 50 cookies
*Preheat the oven to 170°C
Ingredients
Unsalted butter (*softened at room temperature) 250g
Salt 3g
Sugar 120g
2 large eggs (or 3 small ones)
Low-gluten flour 300g
Baking soda 5g
Quick-cooking oats or instant oats 200g
Raisins 200g
Quick-cooking oats or instant oats (for coating the cookies) 150g
1. Blend softened butter with sugar and salt, and continue to beat until creamy white in color.
2. Add eggs. One by one and beat until well-blended with a whisk.
3. Add the sifted flour and baking soda and mix well with a spatula.
4. Stir in quick-cooking oats and raisins.
5. Shape the dough into 20-gram balls and coat them with a layer of oats.
6. Place them on a baking tray and press each slightly with your palm to prevent rolling.
7. Bake until the cookies are lightly browned all over. (20~22 minutes)
8. Let stand briefly and remove to a rack to cool.
【註1】drop cookies詳細介紹
【註2】原食譜來自《餅乾.果凍布丁.巧克力》燕麥葡萄餅乾,P36-37
【註3】英文用法參考 The Joy of Cooking,P267~268