由 BakingTaitai 於 2014-08-08 21:18:58 發表 | 累積瀏覽 833
This is the best crisp and chewy chocolate I have made so far and I highly recommend it to you if you like soft chewy dark chocolate cookies just like me. However, if you prefer a crispy texture, you can make smaller ones and let it cool completely to get crunchy cookies. If you really can't decide which you prefer, may I suggest that you do half the dough in bigger cookies and the other half in smaller cookies, baking at the same timing and you will get two different results. After trying, you'll be able to tell which suits your palate most. :)
William Sonoma's Crisp Chocolate Bites
外脆内软巧克力饼干
(Took reference from The William Sonoma Baking Book Pg 44 , took time to translate the recipe to Chinese as well.)
Ingredients 食材：
90g unsalted butter, cut into smaller pieces
60g 85% chocolate, break into smaller pieces (I used Lindt 85%)
145g caster sugar (sugar reduced tremendously from original 250g)
1 egg
1 tsp vanilla extract
110g plain flour
25g unsweetened cocoa powder (use premium brand like Valrohna or Barry Cacao)
1/2 tsp baking soda
1/4 tsp salt
40g Icing sugar
90克 无盐牛油，切成小块
60克 85％的巧克力，拨成小块（我用Lindt85％）
145克 幼糖（原食谱糖的分量是250克，我已大大的降低）
鸡蛋 1个
1茶匙 香草精
110克 中筋面粉
25克 无糖可可粉（用上等的Valrhona 或 Barry Cacao)
1/2茶匙 苏打粉
1/4茶匙 盐
40克 糖粉
Method 方法：
1. In a small saucepan over very low heat, combine the butter and chocolate. Cook, stirring occasionally, just until they are melted and the mixture is smooth.
1。在一个小锅里了，用低火煮牛油和巧克力。偶尔搅拌，直到溶化和光滑。
2. Pour the chocolate mixture into a large bowl and let cool slightly. Stir in the sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy.
2。巧克力糊倒入一个大碗里，稍微放凉后，加入糖，搅拌至均匀润湿。再加入鸡蛋和香草精，用手拌器，搅打至轻和蓬松。
3. Sift together the flour, cocoa, baking soda and salt into the butter mixture. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour.
3。面粉，可可粉，苏打粉和盐一起筛入巧克力糊，搅拌均匀。 用保鲜纸盖住， 放入冰箱冷藏至凝固，约1小时。
4. Preheat an oven to 170°C top and bottom heat with fan. Line baking trays with baking paper. Remove the cookie dough from the refrigerator. Shape the dough into balls and roll in the icing sugar to coat completely. Place the balls about 4cm apart on the prepared pans.
4。预热烤箱，170摄氏度上下火风扇。烤盘铺烤纸。从冰箱取出饼干面团。面团揉成圆球状， 放进装着糖粉的碗，在里头滚动直到面团完全占有糖粉。摆在烤盘上，每粒距离4公分。
5. Bake the cookies until puffed and cracked on top, about 12 mins. (it is ok for the centre to appear underdone and gooey) Let cool on the pans for 2 to 3 mins, then transfer the cookies to a wire rack to cool completely.
5。 放入烤箱烤约12分钟直到饼干表面破裂。（中间看似烤不熟的样子是没问题的）从烤炉取出，把烤盘放在凉网上2至3分钟后，再将饼干转移到凉网架上完全冷却。
Personal notes 小笔记:
1. The original recipe can yield 42 small and crispy cookies, I made 9 large crisp and chewy ones and love it to bits!
1。原本食谱的配方可以做42粒脆脆的饼干。我做了9个大大外脆内软的， 特别喜爱！
2. If you like crisp and chewy cookies like me, use 1.5 tablespoon of cookie dough to shape larger cookies. (I use an ice-cream scoop) If you like crispy cookies, use 1 teaspoon of cookie dough to shape smaller cookies and cool them completely for crispier taste.
2。如果你跟我一样，喜欢外脆内软的饼干，用1.5大汤匙的面团塑造更大的饼干。如果你喜欢香脆的饼干，用1小茶匙面团塑造小饼干，完全冷却吃更香脆。
3. To make really good chocolate cookies, please use premium dark chocolates and cocoa powder.
3。要做又香又好吃的巧克力饼干，请用上等牌子的黑巧克力和可可粉。
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My half eaten huge fudgy cookie! |
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here: http://bakingtaitai.blogspot.sg/2014/07/crisp-chocolate-bites-william-sonoma.html Thank you.”
编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接: http://bakingtaitai.blogspot.sg/2014/07/crisp-chocolate-bites-william-sonoma.html 谢谢。"
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