傳統牛油花餅 Cherry Butter Cookies #牛油餅 #Cherry Butter Cookies 傳統牛油花餅是我小時候就很喜歡吃的一款新年餅，那種充滿牛油的香，入口即化的口感，不管經過了多少年還是會懷念！ 分量：70粒左右牛油花餅 材料： 有鹽奶油 100克 （溫室軟化） 糖粉 30克 低筋/中筋面粉 100克 玉米粉 30克 蛋黃粉 10克 紅櫻桃 5粒（切成小粒狀，做爲裝飾） 做法： 1.把100克 有鹽奶油和 30克糖粉攪拌混合均勻 2.將100克低筋面粉，10克 蛋黃粉和 30克玉米粉混合，過篩，攪拌均勻即可（不要過分攪拌），之後讓面團，休息15分鐘 3.準備一個8星關口裱花嘴，和一個裱花袋，將一半面團放進裱花袋內（不要放太多，不然很難擠） 4.用裱花袋壓出形狀，再放上一顆切碎紅櫻桃 5.先預熱烤箱，150度，烤15分鐘（最後2分鐘觀察顔色） 6.等牛油花餅冷卻了，放入密封罐子裏 Traditional Cherry Butter Cookies/ Kuih Semperit The traditional butter flower cake is a New Year cake that I loved to eat when I was a child. It is full of butter fragrance and melts in the mouth. No matter how many years have passed, I will still miss it! Yield: about 70 pieces of butter cake Ingredients： 100g salted butter (room temperature ) 30g icing sugar 100g Low-gluten/medium-gluten flour 30g Corn flour 10g Custard powder 5 pieces of red cherries (cut into small pieces for decoration) practice: 1. Stir 100g of salted butter and 30g of icing sugar and mix well 2. Mix 100g of low-gluten flour, 10g custard powder and 30g of corn flour, sieve, and mix well (do not over-mix), then let the dough rest for 15 minutes 3. Prepare an 8-closed star piping mouth and a piping bag, put half of the dough into the piping bag (don’t put too much, otherwise it’s hard to squeeze) 4. Use a piping bag to press out the shape, and put a red cherry cube 5. Preheat the oven, 150 degrees, bake for 15 minutes (observe the color in the last 2 minutes) 6. When the Butter Cookies has cooled, put it in an airtight jar 歌曲：茶香，月下花與茶 CC：授權歌曲 Shadajie Kitchen 傻大姐美食厨房 更多视频／文章……
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