别谦虚了

论坛：江湖兵器作者：琪子发表时间：2011-08-04 12:59
你烤的不用看都知道肯定很漂亮。我烤的根本不讲究线条，多麻烦，挤成一个一个小疙瘩算数，照样吃得没鼻子。：）
 
食谱原文如下：
 
Viennese Chocolate Sables
(From "Chocolate Desserts by Pierre Herme," written by Dorie Greenspan)
 
Soft and crumbly, buttery and chocolaty, these are the cookies of old-fashioned Austrian bakeries, the sweets you find tucked among the cherry-topped swirl and sandwich cookies when you buy an assortment.  These are easy to make -- the dough is mixed by hand and then piped out in the characteristic W shape -- and easy to pair with coffee, tea, or ice cream desserts.  The recipe makes a large batch, but the cookies are good keepers: Packed in a tin, they'll be fine for a week.
 
"I learned to make these at the source -- the famous Wittamer pastry shop in Vienna.  But at Wittamer, these classic cookies were never made in chocolate, although they lend themselves so naturally to this flavor.  The light chocolate taste that you get by using cocoa is ideal coupled with the melt-on-your-tongue texture that you get from lots of butter and confectioners' sugar."  - PH
 
1 3/4 cups plus 1 1/2 tablespoons (260 grams) all-purpose flour
5 tablespoons (30 grams) Dutch-processed cocoa powder, preferably Valrhona
2 sticks plus 1 1/2 tabelspoons (8 3/4 ounces; 250 grams) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons (100 grams) confectioners' sugar, sifted
pinch of salt
3 tablespoons lightly beaten egg whites (lightly beat 2 large egg whites, then measure out 3 tablespoons)
confections' sugar for dusting (optional)
 
1. Position the racks to divide the oven into thirs and preheat the oven to 350 F (180C).  Line two baking sheets with parchment paper and set aside.  Fit a pastry bag with a medium-sized open star tip and keep it close at hand. (The tip should be crenellated, but its piping hole should be open and somewhat straight, rather than curved and tightly rounded.)
 
2. Whisk together the flour and cocoa and keep close at hand.  In a large bowl, beat the butter with a whisk until it is light and creamy -- for the recipe to be successful, the butter must be very soft.  Whisk in the sugar and salt, then stir in the egg whites.  Don't be concerned when the mixture separates, it will come together when you add the dry ingredients.  Gradually add the flour cocoa and blend only until it is incorporated -- you don't want to work the mixture too much once the flour is added, a light touch is what will give these cookies their characteristic crumbliness.
 
3. Because the dough is thick and somewhat heavy, it's best to work with it in batches.  Spoon about one-third of the dough into the pastry bag.  Pipe the dough into W-shaped cookies, each about 2 inches (5 cm) long and 1 1/4 iches (3cm) wide, 1 inch apart onto the prepared baking sheets.  (In reality, the W is closer to the letter's name than its look -- it's best to pipe two attached Us, so that you have a kind of wave.  But don't worry too much about this -- the cookies will taste fine no matter the shape. [I didn't worry about this AT ALL.  Heeheehee.])
 
4. Bake the cookies for 10 to 12 minutes -- no more -- or until they are set but neither browned nor hard.  Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.  Repeat with the remaining dough, making sure that you don't put the to-be-baked cookies on hot baking sheets.  Before serving, you can dust the cookies with confectioners' sugar.  [I didn't do the additional dusting -- it was sweet enough as it was.]
 
Makes about 65 cookies
 
Keeping: The cookies will keep in a tightly covered tin at room temperature for almost a week.  They can be wrapped airtight and frozen for up to a month; however if you're going to freeze them, it's best not to dust them with confectioners' sugar.
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