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#法國 #巴黎 #Paris #毛毛甜點
法國巴黎爆炸好吃超厚超大塊手工軟餅乾推薦 Scoop Me a Cookie！
口味多達35種口味，在巴黎就有三家分店（3, 11, 17區），生意超級好，實在好吃到讓人一口接一口😍
🌟每塊餅乾都超厚實超大塊，份量十足，回訪率100%，喜歡餅乾的讀者一定要去吃吃看
🌟這次抹茶教主毛毛我，一次買了三種抹茶口味的餅乾💚對～你沒看錯，Scoop me a cookie 還有抹茶口味的軟餅乾喔！💚
https://ladymoko.com/scoopmeacookie/
[chocolate nestum cookies 巧克力 nestum麦片曲奇]
食材（可做 59颗曲奇）
（A）
黄油 157克，软化
糖霜 90克，过筛＊如喜欢甜曲奇可多加糖霜。90克对咋们家已足够
（B）
鸡蛋 1颗
咖啡油 1小匙＊我是在香港 I Love Cake 买滴。没的话，可用香草精或咖啡香精替代
（C）
蛋糕粉 162克
粟粉 20克
可可粉 40克
泡打粉 1/4小匙
苏打粉 1/8小匙
盐 3/4小匙
（D）
雀巢牌营养麦片 75克，用150摄氏度烤箱略烤 8分钟、待凉备用
收尾
鸡蛋半颗＋盐 1/8小匙
雀巢牌营养麦片 40克
Ingredients (makes 59 cookies)
(A)
157g butter, softened
90g icing sugar, sifted * feel free to add more for a sweeter cookie. 90g was enough for me
(B)
1 egg
1 tsp coffee oil * i bought this from I Love Cake in Hong Kong. if you do not have this, feel free to replace with vanilla or coffee extract
(C)
162g cake flour
20g corn flour
40g cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
3/4 tsp salt
(D)
75g nestum cereal – lightly toasted for 8 mins in 150 degrees C oven, cooled and set aside
Finishing
1/2 egg beaten with 1/8 tsp salt
40g nestum cereal
做法/ directions:
– night before baking cookie, beat coffee oil into egg and cling wrap. chill over night
烘焙曲奇前一晚将咖啡油拌入鸡蛋、拌匀。盖上保鲜膜，隔夜冷藏
– beat (A) till light and fluffy, then add in (B) that has been brought to room temperature
将（A）打至发白并蓬松。加入室温的（B）
– mix and sift (C). add (C) and (D) into the butter mixture. mix well
（C）食材混合、过筛。将（C）和（D）加入以上黄油糊。拌匀
– scoop and shape cookie dough into 10g portions. brush with egg wash and coat with nestum cereal (E)
面团分割成 10克小圆球、搓圆。刷上蛋液，在裹上收尾部份的麦片
– bake in preheated oven of 160 degrees for 22-25 mins
送入预热至 160摄氏度烤箱烤 22-25分钟即可。
食谱来源: victoria bakes
【推薦巴黎點心│Scoop me a cookie】
有沒有人也特別喜歡吃軟餅乾的！
男友覺得是他此生吃過最好吃的餅乾(浮誇🤣)
他說"如果Subway的軟餅乾是3分 Scoop就有9分! "
*如果他們可以把甜度再調低一點我會更喜歡
*還有推薦的軟餅乾店嗎??
/Scoop me a cookie/ 專賣軟餅乾、只賣軟餅乾
AOP認證奶油+有機法國蛋+Valrhona可可豆自烘培
地點: 巴黎3區、11區、17區都有店面
Hi, everyone :) Today we’re going to show you how to make a “melt-in-your-mouth” Classic Peanut Butter Cookies.
For many people, peanut butter cookies are an unforgettable memory from childhood. They’re easy to make and full of peanut butter flavor. A must try cookie! These cookies are super soft and chewy, they’re sure to become a family welcome dessert. It has crispy edges and soft and chewy in the middle. If you are big fan of peanut butter, trust me, you’ll fall in love with it.
This recipe is classic and easy, because the dough comes together quickly and full of peanut butter flavor. You can use fork to make the pattern you like, or to bake without any pattern, as long as you the way you like. Hope you enjoy this video. Good day. :)
This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/4SjJTmXm8oE
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Classic Peanut Butter cookies recipe
☞ this recipe can make 18 cookies
Ingredients
all-purpose flour 90g
unsalted butter 55g
peanut butter 125g (no added sugar is better)
brown sugar 50g
granulated sugar 50g
few drops of vanilla extract
egg ,half, in room temperature
no aluminum baking powder 1.5g
a pinch of salt
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Instructions
1. To sift flour, baking powder and salt. Set aside.
2. Cream the butter to get fluffy.
3. Add granulated sugar, mix well. Then add brown sugar, mix until well incorporated.
3. Crack and whisk the egg until thoroughly combine.
4. Pour the half amount of egg to butter mixture, mix well. (This recipe only needs half egg)
5. Scrape down the sides of the bowl as needed. Add in the peanut butter and vanilla extract, continue mixing until smooth and soft.
6. Slowly add the dry ingredients, then mix until the flour just disappears.
7. Use a ice cream scoop or two spoons to scoop the dough, roll into a ball.
8. Place cookie balls on the baking sheet, make sure to leave enough room between each one. Cover and chill the cookie balls for 1 hour in the refrigerator.
8. Take out the dough and allow to sit at room temperature for 10 mins, lightly press down with the palm of your hand. Then use a fork to create a criss-cross pattern.
9. Preheat the oven to 170C and bake for 13 mins until lightly browned on the sides.
10. Remove from the oven. Cool on the baking sheets for 5 mins and then transfer to a wire rack to cool completely. Enjoy.
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#PeanutButterCookies
#easyDessert
I layered nutmeg flavored ground beef & pork and cinnamon flavored Kabocha (Japanese squash). I used holly leaf cookie cutter for Christmas, but you can cut out any shape. This nice pumpkin color is perfect for Halloween and Thanksgiving, too!!!
My darling loves this recipe :)
I hope this recipe will give you some ideas for your party menu!!!
---------------------------------
Spicy Meat Pumpkin for Christmas & Thanksgiving
Difficulty: Medium
Time: 40min
Number of servings: 20cm (8inch) pie dish
Ingredients:
((Kabocha Sauce))
500g (1.1lb.) Kabocha (Japanese squash)
A
* 60ml fresh cream
* 1 egg yolk
* 1/2 tsp. cinnamon powder
* 1 tsp. honey
* 1/2 tsp. salt
* cracked black pepper
((Meat Mixture))
150g (5.3oz.) ground beef and pork mixture
100g (3.5oz.) chopped onion
1 clove chopped garlic
B
* 1/2 tsp. nutmeg powder
* 1/3 tsp. salt
* cracked black pepper
1 egg white
((Toppings))
bread crumbs
grated parmesan cheese
olive oil
pink pepper
parsley flakes
Directions:
1. Scoop out the seeds of Kabocha, wash (you don't have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into large chunks (make sure you can cut out the skin with your cookie cutter later), cover with plastic wrap again, and microwave on medium (500w) for 5 minutes until tender.
2. Carefully scoop out the Kabocha flesh with a spoon. Mash the Kabocha using a fork while it is hot. Then cut out the skin with a holly leaf cookie cutter (or any cookie cutter of your choice).
3. Season the mashed Kabocha with A.
4. Heat 1/2 tbsp. olive oil in a frying pan. Saute the chopped garlic until fragrant. Add the chopped onion and saute on low heat until softened.
5. Add ground beef and pork mixture and cook until no longer pink. Season with B. Turn off the heat and let cool completely. Add egg white and mix well.
6. Preheat the oven to 220C (428F). Pour the meat mixture in the pie dish. Then pour the Kabocha sauce on top. Sprinkle with bread crumbs, grated parmesan cheese, and some olive oil. Then arrange the holly leaves made of Kabocha skin around the edge of the pie dish.
7. Cook in the oven at 220C (428F) for about 20 minutes until the top is golden.
8. Sprinkle with parsley flakes, and garnish with pink pepper (to resemble holly berries).
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2009/12/blog-post_18.html
---------------------------------
Music by
Kevin MacLeod
Wish Background
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Wish%20Background.mp3
http://incompetech.com/m/c/royalty-free/licenses/
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