Sunday, August 9, 2009

[食譜] 惡魔巧克力餅乾: Chocolate Chunkers

轉眼間我的網誌已經荒廢了超過一個月 (被某位美女小姐抱怨說都快生鏽了)! 現在休息個半小時, 把埋頭苦幹的目標轉移到美食上, 好讓遠在台灣的你們可以看到我們家廚房裡最近的新發展~

其實這款餅乾好久以前就被媽媽嗑光了 (好險我搶在她吃完之前迅速拍照)。在大家誇讚之下我這陣子烘焙的頻率實實在在地反應在我們家這兩個月的電費上。每次跟小帆在MSN聊天總不忘聊起當媽媽暑假回台灣的時候我要做些什麼點心讓她帶給你們呢? 點菜的結果目前有:

1. Chocolate Truffles 松露巧克力
2. Chocolate Chip Cookies 巧克力豆餅乾
3. Chocolate Chunkers 惡魔巧克力餅乾 (就是我現在要介紹的主角啦!)
4. Tina's Trailmix & Muesli Spelt Cookies 綜合雜糧餅乾
5. Peanut Butter Cranberry Almond Cookies 花生蔓越莓杏仁餅乾
6. Savory Biscuits 來點鹹的吧~
手工餅乾在台灣風行已經有好一陣子了,好吃的令人驚喜,但通常價格也同樣貴的驚人 。其實做餅乾是一件很有趣的事情,在口味上不但可以自己反覆試驗 依個人喜好加加減減各式各樣的"料",我更喜歡再烤箱外看著一個一個圓圓小小的餅乾慢慢膨脹,聞著空氣中散發著的果仁和蛋奶香。

真是巴不得可以每天都做不同的西點給你們吃! (其實你們都是我的白老鼠) 我是一個不愛吃甜點的人,但是我很享受做點心的過程。小西點不只是點心,更是傳遞幸福和快樂的媒介。許多西式的餅乾味道上比較偏向甜膩,所以我在做餅乾的時候不論是糖或者是奶油都減少許多。最近作的燕麥餅乾加了很多蘋果丁還有替代椰子油,比較甜的自然、不膩。

不過喜歡吃巧克力的媽媽情有獨鍾的就是這款Chocolate Chunkers。雖然其貌不揚,但是很實在口味豐富~

在Dorie Greenspan網站在看到的食譜 經過一點點修飾之後做出來的香濃巧克力餅乾。沒有加奶油完全是利用不同的融化巧克力讓麵糊濕潤,蔓越莓跟apricot果乾則添加了酸酸天天的果香。最後加上大把的牛奶跟少許白巧克力以及核桃,讓口感更加有層次。吃起來介於布朗尼跟餅乾之間的感覺 (媽媽配著咖啡或茶 不知不覺就吃光光了)

Adapted from Baking From My Home to Yours

這個食譜需要4種切成小塊的巧克力

1. bittersweet 苦甜

2. unsweetened 無糖

3. semisweet 半甜

4. white

最好是能使用品質較好的巧克力,才能帶出手工餅乾的質感跟巧克力香濃與層次

如果找不到前兩種巧克力可以使用黑巧克力 (大於 70%) 代替; 半甜則可用牛奶(milk chocolate)巧克力代替

Ingredients 材料

A.

1/3 cup all-purpose flour 中筋麵粉

1/4 cup unsweetened cocoa powder 無糖可可粉

1/2 tsp salt

1/4 tsp baking powder 泡打粉

B.

2 tbsp unsalted butter, cut into 2 pieces 2大匙無鹽奶油, 切成兩小塊

1 cup= 6 oz. bittersweet chocolate, coarsely chopped 苦甜巧克力, 大致切小塊

1 ounce unsweetened chocolate, coarsely chopped 無糖巧克力

C.

2 large eggs, at room temperature

1/4 cup sugar 砂糖

1 tsp pure vanilla extract 純香草精

6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks 半甜巧克力, 切小塊

3 ounces premium-quality milk chocolate, chopped into chunks牛奶巧克力

3 ounces white chocolate, chopped into chunks白巧克力

1 1/2 cups coarsely chopped nuts 切碎的核桃或胡桃

1 cup moist, plump raisins or finely chopped moist, plump dried apricots 葡萄乾 OR蔓越莓乾OR 切碎的杏桃乾


Steps 作法

1. Preheat the oven to 350 degrees F. 烤箱預熱350F

2. Sift together the flour, cocoa, salt and baking powder. 麵粉過篩拌入可可粉鹽巴泡打粉

3. Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally, just until melted -- the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool. 將奶油隔水加熱, 之後在同一個鍋子裡加入苦甜以及無糖巧克力輕柔地攪拌到完全溶解。巧克力奶油呈現光滑有色澤,注意溫度不要過高導致油水分離。放置一旁冷卻。

4. With a stand mixer, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract將蛋以及砂糖放入大碗或鋼盆中,用電動攪拌機中高速打至起白色並起泡打入香草精

5. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins. 電動攪拌機調至低速,慢慢拌入步驟3 的巧克力奶油。接著分幾次拌入步驟2的材料直到麵粉消失在巧克力糊裏面。用膠刮拌勻,記得把盤四週的粉也刮下來。接著加入半甜牛奶白巧克力、核桃、還有葡萄乾拌勻

6. Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough. 用挖冰淇淋的勺子挖出麵糰,放在舖好防沾紙的烤盤上

7. Bake the cookies one sheet at a time for 10 to 12 minutes. The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature. 烘烤10~12分鐘。這時的餅乾看起來內裏黏軟,外面有點乾乾的放至冷卻

Bonus: 前些日子孝敬媽媽的花生醬燕麥餅乾

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