細雨 Continous Mist
Beatiful life with beatiful mind!
正文
2009 Christmas is right on the corner. The baking season is here. As usual, I started my baking task after work and in the weekends. Didn't do what I wanted to do due to the load at work. For examples, no ginger breadman, no frosted cookies. Instead, I made some toffees, nut brittle, etc.. Here are some goods I made.
2009 年的聖誕節盡在眼前，做餅幹的季節到了，和以往一樣，下班後和周末開始了我的烘烤工作。由於工作忙，好多我想做的最後還是沒有做，比如說，ginger breadman 和裝飾餅幹。不過我今年做了一些花生糖和 toffees。 下麵是我做的。。。
(1) Jam Thumb Print Cookies 拇指果醬餅幹
配方在這：
2/3 cup butter
1/2 cup Sugar
2 egg yolks
1 tsp Vanilla
1 and 1/2 cup flour
1 egg white
1 cup chopped pecan
1/3 cup of peach jam and black berry jelly
Use top five ingredients to make cookie dough. Detail is in this link: How To Make Cookies
Shape 1 inch ball, dip in the egg white; roll it in the chopped nuts; place it on the cookie pan. See picture below:
上麵5樣東西混合均勻做成1英寸的球，沾上蛋清，再滾上碎核桃，放入烤箱。看下圖。
Bake the cookies in 375F oven for ~12 minutes. Remove from oven. Press your thumb into the center of each cookie. Cool completely; Fill center with jam or jelly. They are so good. I only got few. He ate all.
烤好後用手指在中間按一坑，，涼後放入喜歡的果醬。
(2) Pinwheel cookies 風車餅幹
They are short bread cookies, basically. Divide the dough into two parts; Add 1oz melt chocolate and 2 tsp coco powder to one of dough. This will be the chocolate dough. Roll each dough into flat. Put 1 dough on top of another. Roll it into a roll. Chill the cookie rolls for at least 3 hours. Then slice it into 1/4 inch thick cookies. See below.
做法和配方和short bread餅幹差不多。麵和好後，分成2份，取一份加入1oz的巧克力和2小勺的可可粉就變成了巧克力麵團，把每個麵團擀成長方形的麵片，迭起來，卷起來，放冰箱裏冷卻至少3小時，然後切成片狀。看下圖。放入烤箱烤好。
The final products are here:這是最後的產品。
(3) Butter Toffee Crunch: 奶油酥脆 Toffee 糖
Here is traditional candy during the Christmas season. It is easy to make and everyone love it. The basic ingredients are sugar, butter, chocolate and pecans.
Cook sugar, butter to 290F to reach the crunch stage. Pour onto a buttered baking sheet. Slightly cool and sprinkle chocolate chips on top. 5 minutes late, spread the chocolate evenly and sprinkle chopped pecan on top. Chill completely and break into small pieces by hand.
這是聖誕節傳統的糖。人人愛又好做。主要原料是糖，奶油，巧克力和核桃。
把奶油和糖加熱到290F,倒入抹上奶油的並撒上核桃的錫紙盤上，稍微涼一點，撒上巧克力，5分鍾後把巧克力攤開，再撒上核桃，等到完全冷卻，用手掰成小塊即可食用，好吃！
Here is the final product:這是做好的成品。
(4) Greek cookies希臘餅幹
The final products are here:這是最後的產品。
This is Russian Tea cookies. Similar with the Greek cookies.
(5) Peanut Butter Blossom： 這個漢語叫什麽不知道。
I have posted the recipe before. You can still find it follow this link. 我以前有貼過，看這個連接：Peanut Butter Blossom
(6) Pazelle: Italian Cookies
我以前有貼過，看這個連接：Peanut Butter Blossom
Below picture was taken from last year. 這是去年的照片。
Now, they are wrapped and ready to give. 看看包好了，可以送朋友了。
Here are some pinwheel cookies are ready be packed. 這些是風車餅幹，可以裝包送朋友了。
Below are peanut butter cookies and Peneton. 左下角是花生醬餅幹，左上角是迷你意大利Peneton
Here are the candies: nut brittle and butter toffee crunch 這些是糖果，花生糖和奶油酥脆 Toffee 糖
聖誕節快樂！
2009 年的聖誕節盡在眼前，做餅幹的季節到了，和以往一樣，下班後和周末開始了我的烘烤工作。由於工作忙，好多我想做的最後還是沒有做，比如說，ginger breadman 和裝飾餅幹。不過我今年做了一些花生糖和 toffees。 下麵是我做的。。。
(1) Jam Thumb Print Cookies 拇指果醬餅幹
配方在這：
2/3 cup butter
1/2 cup Sugar
2 egg yolks
1 tsp Vanilla
1 and 1/2 cup flour
1 egg white
1 cup chopped pecan
1/3 cup of peach jam and black berry jelly
Use top five ingredients to make cookie dough. Detail is in this link: How To Make Cookies
Shape 1 inch ball, dip in the egg white; roll it in the chopped nuts; place it on the cookie pan. See picture below:
上麵5樣東西混合均勻做成1英寸的球，沾上蛋清，再滾上碎核桃，放入烤箱。看下圖。
Bake the cookies in 375F oven for ~12 minutes. Remove from oven. Press your thumb into the center of each cookie. Cool completely; Fill center with jam or jelly. They are so good. I only got few. He ate all.
烤好後用手指在中間按一坑，，涼後放入喜歡的果醬。
(2) Pinwheel cookies 風車餅幹
They are short bread cookies, basically. Divide the dough into two parts; Add 1oz melt chocolate and 2 tsp coco powder to one of dough. This will be the chocolate dough. Roll each dough into flat. Put 1 dough on top of another. Roll it into a roll. Chill the cookie rolls for at least 3 hours. Then slice it into 1/4 inch thick cookies. See below.
做法和配方和short bread餅幹差不多。麵和好後，分成2份，取一份加入1oz的巧克力和2小勺的可可粉就變成了巧克力麵團，把每個麵團擀成長方形的麵片，迭起來，卷起來，放冰箱裏冷卻至少3小時，然後切成片狀。看下圖。放入烤箱烤好。
The final products are here:這是最後的產品。
(3) Butter Toffee Crunch: 奶油酥脆 Toffee 糖
Here is traditional candy during the Christmas season. It is easy to make and everyone love it. The basic ingredients are sugar, butter, chocolate and pecans.
Cook sugar, butter to 290F to reach the crunch stage. Pour onto a buttered baking sheet. Slightly cool and sprinkle chocolate chips on top. 5 minutes late, spread the chocolate evenly and sprinkle chopped pecan on top. Chill completely and break into small pieces by hand.
這是聖誕節傳統的糖。人人愛又好做。主要原料是糖，奶油，巧克力和核桃。
把奶油和糖加熱到290F,倒入抹上奶油的並撒上核桃的錫紙盤上，稍微涼一點，撒上巧克力，5分鍾後把巧克力攤開，再撒上核桃，等到完全冷卻，用手掰成小塊即可食用，好吃！
Here is the final product:這是做好的成品。
(4) Greek cookies希臘餅幹
The final products are here:這是最後的產品。
This is Russian Tea cookies. Similar with the Greek cookies.
(5) Peanut Butter Blossom： 這個漢語叫什麽不知道。
I have posted the recipe before. You can still find it follow this link. 我以前有貼過，看這個連接：Peanut Butter Blossom
(6) Pazelle: Italian Cookies
我以前有貼過，看這個連接：Peanut Butter Blossom
Below picture was taken from last year. 這是去年的照片。
Now, they are wrapped and ready to give. 看看包好了，可以送朋友了。
Here are some pinwheel cookies are ready be packed. 這些是風車餅幹，可以裝包送朋友了。
Below are peanut butter cookies and Peneton. 左下角是花生醬餅幹，左上角是迷你意大利Peneton
Here are the candies: nut brittle and butter toffee crunch 這些是糖果，花生糖和奶油酥脆 Toffee 糖
聖誕節快樂！
謝謝！祝有情MM聖誕快樂！新年好！
祝雨MM聖誕快樂！新年好！