Hokkaido Milk Cookies 北海道牛奶曲奇

Ingredients材料

50g unsalted butter (soften) 牛油 50 克(軟化)

80g icing sugar 糖霜 80 克

50g Hokkaido Milk 北海道牛奶 50 克

1/4 tsp vanilla extract 雲呢拿油 1/4 茶匙

170g flour 低筋麵粉 170 克

1/4 tsp baking soda 梳打粉 1/4 茶匙

Steps製作

Beat butter with electric mixer until pale yellow. 用打蛋器打發牛油至微白

Add sifted icing sugar and mix well with rubber spatula. Beat with electric

mixer until even.加入已篩糖霜用膠刮混合，再用打蛋器打勻

Add vanilla extract and milk in a few portions and beat until even.分次將雲呢

拿牛奶加入打勻

Add sifted flour mixture in a few portions. Gently combine with rubber

spatula. Fold and press dough until well combined. Place dough on a

parchment paper and put it into a rectangular container. Flatten dough to an

even 1cm thickness. Cover it with plastic wrap. Chill in fridge until harden.把已

篩粉類分幾次加入，用膠刮輕輕拌勻至完全混合。將麵糰放入鋪上牛油

紙的盒內，平鋪約 1 厘米厚。用保鮮紙蓋好並冷藏至定形。

Remove from fridge and cut into squares. Bake at 165 degrees for 15 mins. 取

出麵糰。把麵糰切成方塊，入爐以 165 度焗 15 分鐘即成。