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曲奇餅在美國與加拿大解釋為細少而扁平的蛋榚式的餅乾。它的名字是由德文koekje來的,意為"細少的蛋榚"。這個字在英式英語主要用作分辨美式餅乾如"朱古力餅乾"。第一次製造曲奇是由數片細少的蛋榚組合而成。據考據,是由伊朗人發明的。

曲奇 

1 曲奇 -曲奇

(Cookie)

曲奇的來歷和製法
曲奇餅在美國與加拿大解釋為細少而扁平的蛋榚式的餅乾。它的名字是由德文koekje來的,意為"細少的蛋榚"。這個字在英式英語主要用作分辨美式餅乾如"朱古力餅乾"。第一次製造曲奇是由數片細少的蛋榚組合而成。據考據,是由伊朗人發明的。

2 曲奇 -製法



不同的種類的曲奇會有不同的軟硬度。有些曲奇甚至沒有完全煮透。曲奇有很多不同風格,如糖味, 香料味,巧克力味, 牛油味, 花生醬味, 核桃味或干水果味.

曲奇的製造方法大致可以總結為以下的理論。儘管不同的曲奇各有特色,它們的煮法卻大同小異,皆是以大量的水作凝聚力量。這些水份用來使底餅變得儘可能薄(在這種情況下稱為"batter"),並能容許泡泡出現。而且在之後會加入大量的牛油和蛋,因其含有大量的油,這使得曲奇能在微波爐煮完。

烘過的蛋榚沒有太多的水份。與其蒸發及增厚混合物,不如讓其留下,使泡泡飽和而由蛋中的少量水份處逃離,而二氧化碳會因加熱而釋放。這個飽和過程製造了曲奇最吸引人的特性,就是爽快的口感。

3 曲奇 -種類


曲奇餅的製法有以下數種,

* drop cookies,需將餅乾糊用湯匙舀起滴落烤盤上;

* rolled cookies,是將拌好的餅乾糊用桿面棍桿平,再用cookie cutter(切壓餅乾的模型)切壓出各種形狀;

* refrigerator cookies,是較乾的餅乾糊滾成棒狀放入冰箱冰過之後才做成餅;

* filled cookies,是餅乾糊用手揉成圓球再包入果醬餡心。


In the United States and Canada, a cookie (sometimes spelled cooky) is a small, flat baked cake.

Its name derives from the Dutch word koekje which means little cake, and arrived in the English language via the Scots language, rather than directly from the Dutch. In Scottish English the word denotes a small scone-like cake or bun.

The word cookie in English is used mainly to identify American-style biscuits such as "Chocolate-Chip Cookies". Cookies were first made from little pieces of cake batter that were cooked separately in order to test oven temperature. The ancestor of the cookie is said to have come from Persia according to many sources.

They can be baked until crisp or only long enough that they stay soft, depending on the type of cookie. Some cookies are not cooked at all. Cookies are made in a vast variety of styles, using an array of possible ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits.

A general theory of cookies may be formulated this way. Despite their descent from cakes and other sweetened breads, the cookie in almost all its forms have abandoned water as a medium for cohesion. Water in cakes serves to make the base (in the case of cakes called 'batter') as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to form better. In the cookie the agent of cohesion has become some variation of the theme of oil. Oils, be they in the form of butter, egg yolks, vegetable oils or lard are much more viscous than water and evaporate freely at a much higher temperature than water. Thus a cake made with butter or eggs instead of water is far denser after removal from the oven.

Oils in baked cakes do not behave as water in the finished product. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gasses from what little water there might have been in the eggs, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it.

Obviously there is some variation in that some cookies are purposely undercooked to retain a water-moist center.

Cookies are broadly classified according to how they are formed, including at least these categories:

Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies are an example of drop cookies.

Refrigerator cookies are made from a stiff dough that is refrigerated to become even stiffer. The dough is typically shaped into cylinders which are sliced into round cookies before baking.

Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles are an example of molded cookies.

Rolled cookies are made from a stiffer dough that is rolled out and cut into shapes with a cookie cutter. Gingerbread men are an example.

Pressed cookies are made from a soft dough that is extruded from a cookie press into various decorative shapes before baking. Spritzgebäck are an example of a pressed cookie.

Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers), and cut into cookie-sized pieces after baking. Brownies are an example of a batter-type bar cookie, while Rice Crispie treats are a bar cookie that doesn't require baking, perhaps similar to a cereal bar. In British English, bar cookies are known as "tray bakes".

Commercially-produced cookies include many varieties of sandwich cookies filled with marshmallow, jam, or icing, as well as cookies covered with chocolate which may more closely resemble a type of confectionery.

Some specific types of cookies are:

oatmeal Chocolate Chip Cookies

Chocolate chip cookies

Newtons fruit chewy cookies

Ginger snaps

OREO sandwich cookies

Snickerdoodles are soft cinnamon-dusted cookies of New English origin.

Peanut butter cookies

shortbread

Anzac biscuit

sugar cookie

wafer

Fortune Cookie

biscotti

Spritzgebäck

Oatmeal Raisin

Gingerbread

Brussels

Vanilla Crisps

材料:奶油250g、糖120g、鹽1/4t、蛋1個、低筋麵粉360g、香草精1/4小匙、牛奶3大匙;

做法:奶油+糖+鹽打到松發,再加蛋攪打均勻

篩入低粉加入牛奶及香草精,拌勻成軟麵糊

再發揮你個人的創意(或用擠花帶)作成形狀

即可以預熱至190度的烤箱溫度烘烤12分左右(放在烤箱上層)
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