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三色玫瑰曲奇饼
Rose Neapolitan Spritz Cookies

Posted on November 20, 2014

【Ingredients】
250g TATURA Butter, 1⁄2 tsp salt, 100g castor sugar, 1 “Grade A” egg, 1⁄2 tsp vanilla extract, 325g plain flour (sifted)

【Strawberry Spritz】
1⁄4 tsp strawberry extract, pink gel food coloring

【Chocolate Spritz】
250g TATURA Butter, 1⁄2 tsp salt, 100g castor sugar, 1 “Grade A” egg, 300 g plain flour(sifted), 25g cocoa powder , piping bag & tip

【Tatura Cheese Filling】
250g TATURA Cream Cheese(at room temperature), 80 g TATURA Butter, 100 g icing sugar, grated lemon rind

【Method】
1. Heat oven to 180℃. Grease trays with extra butter and set aside.
2. Combine TATURA Butter, sugar, salt and vanilla extract in mixer. Beat at medium speed, scraping bowl often then beat in egg, until creamy.
3. Beat in sifted flour; and blend at low speed until well mixed. Divide dough into 2 portions leaving one portion plain and tint one portion pink by adding strawberry extract and pink coloring.
4. To make the chocolate spritz, repeat the same method using ingredients for strawberry spritz.
5. Insert a 1M or 2D tip into pastry bag. Fill bag with cookie dough. Pipe the cookies on prepared trays in a swirl pattern each the size of 1” circles. Bake in pre-heated oven for 15 minutes, or until slightly golden.
6. Remove from oven, leave to cool before filling with the cream cheese icing. Chill and serve chilled.

【To prepare cream cheese filling】
Using an electric beater, beat all ingredients together until fluffly. Pipe onto cool cookies.

by >> Issue 140

【材料】
TATURA 牛油 250克、盐1⁄2茶匙、细糖100克、A蛋1 粒、香草精1⁄2茶匙、普通面粉325克(筛过)

【草莓花色料】
草莓精1⁄4茶匙、食用粉红色素少许

【巧克力花色料】
TATURA 牛油250克、盐1⁄2茶匙、细糖100克、A蛋1粒、普通面粉300克(筛过)、可可粉25克挤袋+钻嘴

【TATURA芝士夹心材料】
TATURA 奶油芝士250克(室温)、TATURA牛油80克、糖粉100克、柠檬皮茸适量

【做法】
1. 预热烤炉至180℃,用额外牛油涂烤盘。
2. 用电动搅拌器把TATURA 牛油、糖、盐及草莓香精搅拌至发起,然后加入鸡蛋,搅拌均匀。精及粉红色素,另一份留用。
4. 巧克力色花饼根据草莓色花饼做法即可。
5. 把钻嘴装在挤袋,以旋转方式在烤盘上挤出直径1寸的圆饼花,然后放入预热烤炉烤15分钟或至微黄即可。
6. 待凉后涂上芝士馅料,收入冰箱,冷吃。

【芝士夹心做法】
把所有材料混合搅拌至发起,装入挤袋挤到曲奇饼上即可。

by >> Issue 140


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