蔓越莓牛油曲奇 Cranberry Cookies

餅乾有幾種口味：酥脆，煙韌和酥軟的。我一直在尋找那個最喜歡是酥脆曲奇食譜。。。

並且嘗試了一些，最後我採用了《Tinrry 下午茶》的，這是很容易準備和非常美味！

我們可以用不同的乾果和堅果來代替蔓越莓。我們開始吧。。。

材料：60-70塊（0.6-0.8cm厚）

250g                牛油

150g                糖粉

350g                低筋麵粉 ＋少許鹽

1個                   雞蛋

125g                蔓越莓（切小塊）

烹飪方法：在烤箱170c烘烤15分鍾

程序：

1）將室溫牛油放入大碗中攪拌直至變軟，然後倒入糖粉，使用電動手動攪拌器將其混合至變軟蓬鬆；

2）將雞蛋放在另一個碗中攪拌，將2）倒入1）的混合物中，攪拌均勻；

3）將麵粉倒入混合物中2），然後倒入蔓越莓，用抹刀拌勻，直到混合物變濕為止；


4）用手將一半的麵團放在烹飪紙上，以形成一個矩形（3.5x4cm）或使用矩形模具；

5）將兩個模具放在冰箱中至少2小時，然後切成0.5厘米的切片；

6）在170℃的預熱烤箱中烘烤15分鐘，讓其冷卻並儲存在錫罐中，保持一周食用; 請享用 ：）

There are different types of cookies which are crispy, chewier and soft ones; my favourite one is the crispy biscuits. I've been searching the recipes on the websites and tried a few one, and I adopted the one of <Tinrry 下午茶》which is easy to prepare and so delicious!

We can replace the cranberry by different dried fruits or nuts. Let's commence....

Ingredients: to make 60-70pcs (0.6-0.8cm thick)

250g            unsalted butter

150g            icing sugar
350g            cake flour + a pince of salt
1 pc             egg
125g            cranberries (chopped in small pieces)

Cooking method:  baking in oven 170c for 15mins 

Procedure:

1)  Put the butter in a big bowl in room temperature until soft, then pour the icing sugar, use an electric hand mixer to mix them until soft and fluffy;

2)  Stir the egg in a separate bowl, pour in the mixture 1) in 2 additions, mix them well;

3)  Shift the flour in the mixture 2) and pour the cranberries, mix well with a spatula until the mixture become a moist dough;

4)  Put half quantity of dough on a cooking paper to form a rectangle (3.5x4cm) by hand or use a rectangle mould;

5)  Put the 2 moulds in the fridge for 2 hours at least, then cut them in slice of 0.5cm;

6)  Bake in an preheat oven in 170c for 15mins,  let them set cool and store in a tin, keep serve for a week;

Enjoy :)

豆沙鹼水糉 Red Bean Rice Dumplings

裁料：（适用于7个迷你三角糉 ）

14片                           竹叶
1 卷                            粗棉線

A部： 300克                          糯米
1汤匙                           碱性水1汤匙                           橄榄油

B部內餡：
100克                          红豆200克                          水60克                            糖1汤匙                           橄榄油

烹饪方法：在压力锅中用热水煮40分鐘或在一个大锅里煮2小时。

程序：1 ）将糯米洗净并浸泡3小时；


2 ）将红豆洗净并浸泡3个小时，然后在压力锅中加水煮沸1/2个小时，或在中火上煮1个小时直至变软，然后在中低火中将所有B）成分煎炸，直到变成柔软的面团，放在阴凉处。



3 ）将竹叶洗净，然后在水中浸泡1小时，然后在热水中煮15分钟，然后将其清洗并干燥，然后静置;

4）開始包裹， 言語很難表達，看我網上找的視頻教法比較實用:)  小高姐；

5）包好後放在压力锅中熱水中水煮40分鐘； 完成;)

During our childhood, every year the Dragon boat festival our grandmother always had made these delicious dumplings.... This recipe is very long procedure to made the red bean paste (you can buy the already made in grocery store as well), I followed this video小高姐 to make so delicious!

Ingredients: (for 7 minis triangle size)

14 pcs                    bamboo leaves

1 roll                      cotton rope

Part A:

300 gm                  glutinous rice

1 tbsp                    alkaline water

1 tbsp                    olive oil

Part B:

100 gm                  red beans

200 gm                  water

60 gm                    sugar

1 tbsp                    olive oil  

Cooking method:  boiling in hot water in press cooker for 40 mins or 2 hours 

in a big pot.

Procedure:

1)  Wash and soak the glutinous rice for 3 hours ahead;

2)  Wash and soak the red beans for 3 hours ahead, then boiling with water for 1/2 hour in press cooker or 1 hour on medium heat until soften, then pan fried on a medium low heat all the B) ingredients until it becomes a soft dough, set cool aside;

3)  Wash the bamboo leaves and soak in water for 1 hour and boil in hot water for 15 mins, clean and dry the leaves then set aside;

4) Begin the package, the words are difficult to express, see the video teaching method I found on the Internet is more practical :) xiao gao jie;

5) Put it in a pressure cooker and boil it in hot water for 40 minutes; done and enjoy:)