Cookie Pie Base | 曲奇餅底


Prepare a few cookie pie base in advance, you can have any no-bake cheese cake at finger tips!



Ingredients | 材料 :
  • Yield : Two 6" (or One 8") Pie Base | 兩個6"(或1個8")批皮底

(A)
100g  Flour | 麵粉
  60g  Unsalted butter | 無鹽牛油
  20g  Fine granulated sugar | 幼砂糖
  20g  Beaten egg | 全蛋
3~6 pcs Dark choco buttons (55%), optional | 朱古力粒55% (可選)


Steps | 做法 :




  1. 焗爐預熱至220°C。
  2. 牛油和糖用攪拌機拌勻,加入全蛋拌勻,篩入麵粉,用手搓揉成糰。
  3. 用手把麵糰平均壓平在焗模中。
  4. 放入已預熱的焗爐並調至200°C,烘焗約15分鐘至金黃取出。放涼架待涼。
  5. 曲奇餅底焗好放涼後,塗上溶掉的朱古力醬,除可以保存餅底脆度,吃起來更有層次感。方法:朱古力粒放器皿內座熱水,注意朱古力粒不可以沾水。
  1. Preheat oven at 220°C.
  2. Blend butter and sugar. Add beaten egg, mix well. Sieve flour into the mixture, knead to a dough.
  3. Put dough into a mold and press flat evenly.
  4. Bake in a pre-heated oven at 200°C for about 15 minutes or until golden. Take out and let cool on rack.
  5. When the pie base cooled down, spread melted chocolate evenly on top of the pie base. This keeps its crispness and adds favor to the pie. Steps: put choco buttons inside a container then put it on hot water till it melts. Avoid water from staining on the chocolate!


Related posts | 相關食譜 :

Lemon Cheese Cake DIY recipe 檸檬芝士餅 自家烘焙食譜 Lemon Cheese Cake
檸檬芝士餅
Chestnut Cheese Cake DIY recipe 栗蓉芝士餅 自家烘焙食譜 Chestnut Cheese Cake
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