彩色棒棒条餅乾
材料:
無鹽奶油100g 細砂糖75g
菠菜粉1茶匙 可可粉1茶匙
草莓粉/紅鞠粉1茶匙 低筋麵粉280g
全蛋液55g （1粒A蛋，保留少少蛋白刷麵團）
步驟:
1.無鹽奶油切小塊回溫軟化
2.低筋麵粉過篩
3.將奶油放入工作盆中,用打蛋器將奶油攪打成乳霜狀
4.加入細砂糖快速攪拌,將奶油打至蓬鬆狀況且顏色呈的較原來更淡即可
5.加入全蛋液攪拌均勻
6.過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合成散狀
7.用手直接捏壓成糰, 把麵團分成4份。一份保持原味，一份加入菠菜粉，一份加入可可粉和一份加入草莓粉。各別搓均勻後，整型厚約1cm長方形片狀，把4片不同顏色個別塗抹蛋白黏在一起。
8. 放進冰箱冷藏休面1個小時，取出用刀切成一半，再刷上蛋白以便黏在一起。
9. 用刀把麵團切成0.5cm片狀後再切成0.5cm寬的條狀，間隔整齊排放在烤盤中。
10.放入已經預熱到170度C的烤箱中烘烤15分鐘，中間可以轉換烤盤以便均勻上色。然後將溫度調整至120度C再烤10分鐘至乾燥即可
11.烤好移至鐵網架上放涼
12. 完全涼透請放密封保存避免回潮
Colour Stick cookies
Ingredients:
100g unsalted butter
75g castor sugar
55g whole egg (1 A size egg, reserve a little to brush on dough)
280g low protein flour
1 tsp spinach powder
1 tsp cocoa powder
1 tsp strawberry powder
step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. Use hand to knead quickly to form dough, divide dough into 4 equally portions. One portion as original flavor, one with spinach powder, one with cocoa powder and one with strawberry powder. knead evenly, form each coloured dough into rectangle shape with 1cm thickness. brush each layer with egg white to stick together.
8. rest the dough in the refrigerator for 1 hour, cut dough into half with a knife, brush on egg white and stick the halved dough together.
9. Cut the dough into 0.5cm thickness slices, then cut the slices into 0.5cm width stripes. lay separately on the baking tray which laid with non stick baking sheet/paper.
10. Bake in preheated oven of 170'C for 15 minutes, then reduce to 120'C and bake 10 minutes to dry (you may turn the baking tray inside out half way for more evenly baked)
11. remove cookies from oven and place on wire mesh to cool
12. keep in air tight container once completely cool down
Ingredients:
100g unsalted butter
75g castor sugar
55g whole egg (1 A size egg, reserve a little to brush on dough)
280g low protein flour
1 tsp spinach powder
1 tsp cocoa powder
1 tsp strawberry powder
step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. Use hand to knead quickly to form dough, divide dough into 4 equally portions. One portion as original flavor, one with spinach powder, one with cocoa powder and one with strawberry powder. knead evenly, form each coloured dough into rectangle shape with 1cm thickness. brush each layer with egg white to stick together.
8. rest the dough in the refrigerator for 1 hour, cut dough into half with a knife, brush on egg white and stick the halved dough together.
9. Cut the dough into 0.5cm thickness slices, then cut the slices into 0.5cm width stripes. lay separately on the baking tray which laid with non stick baking sheet/paper.
10. Bake in preheated oven of 170'C for 15 minutes, then reduce to 120'C and bake 10 minutes to dry (you may turn the baking tray inside out half way for more evenly baked)
11. remove cookies from oven and place on wire mesh to cool
12. keep in air tight container once completely cool down
mummy do u have the video?
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