讓人瘋狂的Jenxy's Bakery 【唧花曲奇】Piped Cookie

前幾天在網上看到了跟某餅店超像的牛油曲奇食譜，立刻買了金桶牛油，動手做起來。
這曲奇被捧為香港的必賣手信，以前還會閒來去買來吃，現在被炒得火熱，根本不可能在她的門市買得到。只好自己做啦。

【唧花曲奇】Piped Cookie

做了好幾次，實在太受人歡迎!

Ingredients: (yields 24-26pc)

Plain Flavor

150g butter (Churned butter: 金桶牛油 can make three times this portion)

35g granulated sugar

115g cake flour

38-40g cornstarch

(Opt: 1 tsp vanilla essence, 1 pack of earl grey tea leaves)

For flavoring powder

150g butter 

35g granulated sugar

100g cake flour

38-40g cornstarch

15g flavoring powder (eg sesame powder, cocoa, matcha powder)

For flavoring liquid

150g butter

35g granulated sugar

115g cake flour

40-45g cornstarch

1 tbsp flavoring liquid (eg 1 pack of instant coffee mixed with a dash of hot water)

*The only difference between theses three are the amount of cake flour being exchanged with the flavoring powder, Or a little more cornstarch to compensate for the additional flavored liquid.

Procedures:

1. Whisk the butter and sugar until light and pale.

2. Fold in the flour and put into piping bag.

3. Bake at 180C 12-13 min (second highest rack in oven) 

4. Switch off oven and sit in the oven for 8 min.

5. Cool on the hot rack before serve.