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萬聖節南瓜造型曲奇


Halloween很快到,各種搞怪裝飾早已出籠,今年就簡單做個造型餅乾應下節好了,不需要去購買南瓜樣式的印模就可以做出南瓜造型,主打一個快速便捷,節省模具花費基礎餅底,適用於一切印模餅乾的製作


食譜(步驟圖見最後)

牛油100克

糖粉 40克

雞蛋液30克

低筋麵粉170克

杏仁粉 30克

鹽 1克

香草精 數滴

紅茶粉 5克

綠茶粉 適量


1.牛油切小塊,放置在室溫軟化,後加入糖粉拌勻

2.分次加入雞蛋液,用電動打蛋器攪拌至吸收

3.加入鹽和香草精拌勻

4.低筋麵粉和杏仁粉混合過晒,加入步驟3中拌成麵團

5.把麵團一分為二,其中一份加入紅茶粉揉均勻

6.把麵團分別壓成約6mm厚的麵片,放入冷凍30分鐘後取出

7.利用任意圓形工具按壓出圓形,再用邊沿壓出兩條弧形線條,完成後擺放在烤盤上

切割圓形的工具可以是圓形印模,或其他邊沿鋒利的圓形物件,按壓中間線條則推薦邊沿稍鈍的工具,如玻璃杯、獨立杯子蛋糕模、飯碗等

8.原色邊角料麵團可混合綠茶粉揉成綠色麵團,再搓小粒放置在南瓜頂部裝飾

9.150攝氏度烤約20-25分鐘

10.融化巧克力,擠出表情即完成

 約可做直徑5cm,厚度6mm的曲奇20塊



Halloween Pumpkin Shaped Cookies


- butter 100g

- powdered sugar 40g

- egg 30g

- cake flour 170g

- almond flour 30g

- salt 1g

- A few drops of vanilla extract

- red tea powder 5g

- Green tea powder (as needed)


1. Cut the butter into small pieces and let it soften at room temperature. Then, add the powdered sugar and mix well.

2. Gradually add the beaten eggs and mix with an electric mixer until absorbed.

3. Add salt and vanilla extract, and mix well.

4. Mix the cake flour and almond flour, and add to the mixture from step 3. Stir until a dough is formed.

5. Divide the dough in half. Add the red tea powder to one portion and knead until well incorporated.

6. Press each portion of dough into approximately 6mm thick sheets. Freeze for 30 minutes, then remove from the freezer.

7. Use a circle cutter to press out circular shapes, and then press two curved lines to create the pumpkin shape. Place the cookies on a baking sheet.

8. Knead the remaining dough with the green tea powder to create green dough. Roll it into small balls and place them on the top of the cookies for decoration.

9. Bake at 150 degrees Celsius for about 20-25 minutes.

10. Melt chocolate and pipe out the eyes and mouth, and the cookies are ready





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