Coconut Sablés 椰子沙布烈餅乾

Coconut Sablés 椰子沙布烈餅乾


(Makes about 34 cookies) (約做 34個)

 

Ingredients 材料 :

• 100g   無鹽奶油  Unsalted Butter       (100%)
• 60g     糖粉        Icing Sugar              (60%)
• 1/8tsp 海鹽        Sea Salt                  (0.5%)
• 1/2tsp 香草精     Vanilla Extract         (0.5%)
• 1個      蛋黃       Egg Yolk                   (20%)
• 100g   椰子絲粉  Desiccated Coconut (100%)
• 100g   低筋麵粉  Cake Flour              (100%)

Egg wash & Coating

• 1個 蛋白/清水 Egg White/Water
• 25g 粗砂糖 Coarse Sugar

* 170℃/20minutes *


做法 : 糖油拌合法
1.室溫無鹽奶油+糖粉+海鹽，打發至泛白。
2.加入蛋黃和香草精，攪拌均勻。
3.加入椰子絲粉，攪拌均勻。
4.低筋麵粉過篩後加入，用括刀按壓的方式混合均勻即可，不可出筋。
5.麵糰放在烘焙紙上，塑形成長條圓柱狀(寬約3cm)，放入冰箱冷凍庫冰30分鐘。
6.麵團取出後先刷上蛋液或水之後再粘上粗砂糖。
7.切成1公分厚片狀，間隔整齊放在烤盤上。
8.放進已經預熱至170℃的烤箱中烘烤約20分鐘至上色即可。
9.鐵網架上放涼再密封保存。


Method :
1.Beat room temperature Unsalted Butter+Icing Sugar+Sea Salt until white and creamy.
2.Beat in Egg Yolk and Vanilla Extract until well mixed.
3.Fold in Desiccated Coconut with a spatula.
4.Add sifted Cake Flour and mix with a spatula just until blended, do not over mixed.
5.Shape the dough into a long cylinder, about 3 cm in diameter.
   Wrap with waxed paper, and refrigerate for 30 minutes.
6.Brush the log with egg wash and roll it in the sugar to coat.
7.Slice the log into 1 cm in thickness.
8.Bake in a preheated oven at 170℃ for 20 minutes till golden.
9.Set aside to cool on a wire rack and Store in an airtight container.