I make a Best Danish Butter Cookies ever ❤ 丹麦奶油饼 ~ 纹路不消失的秘诀
Best Danish Butter Cookies 丹麦奶油饼
Ingredient 材料 :
Salted butter 250g 有盐黄油 250克
Egg 1nos 鸡蛋 1个
Icing sugar130g 糖粉 130克
Vanilla essence 1/2tsp 香草精 ½茶匙
Cake flour 270g 低筋面粉 270克
Corn starch 70g 玉米淀粉 70克
Milk powder 20g 奶粉 20克
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Kuih Bangkit/ Coconut Milk Cookies 番婆饼#薯粉饼
Kuih Bangkit/ Coconut Milk Cookies 番婆饼#薯粉饼
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Chinese new year recipes | Estee in Sweden
What is your favorite Chinese new year food and cookies?
Here are mine top 8 of 28 recipes at my Chinese new year recipes playlist,
No doubt it's hard to find some Singapore ingredients in Sweden, I still managed to nailed it.. Here is my playlist
Chinese New Year recipes | 春节食谱|:
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I am a Singaporean living in north Sweden for over 23 years. This channel is about easy cheap copy cat Asian recipes (My recent favorite way of cooking is using Multicooker) and how I adapt to isolated Swedish way of life. Foraging in Singapore is forbidden so foraging in Sweden is like a dream come true!
#cny2021 #cnycookies #CNYrecipes #cnygoodies
Kueh Bangkit (Melt-in-the mouth Coconut Cookies)
Course: Snack
Credit : Shiokman Eddie
Ingredients
800 g Sago Flour*
8 Pandan Leaves
400 ml Coconut Cream**
1 pandang leaf for flavouring coconut cream
Pinch of salt
270 g Icing Sugar
3 Large Egg Yolks
*600g cooked flour will be used in recipe. The remaining flour is used for adjustment and dusting.
**270 ml cooked coconut cream will be used. Remainder for adjustment where necessary
Instructions
Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.
Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.
In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.
Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).
Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.
If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.
If too wet, add in additional cooked sago flour slowly a spoon at a time.
Cover the dough with a towel to keep it moist.
Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)
Cut the dough into shapes with cookie cutter
Arrange the cookies on a baking tray lined with parchment paper
Using a tweezer make patterns on the dough by pinching lightly
Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown
Remove cookies from tray and cool on a rack
Coconut Cookies
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Coconut and Raspberry Linzer Cookies | Pastry Maestra
Today I'm making coconut and raspberry Linzer cookies, meaning - first I'll make coconut cookie dough, and then I will sandwich my cookies with delicious raspberry jam. Also, I've decided to play a little bit, so I will dip some of my cookies into tempered white chocolate, and others into tempered dark chocolate halfway! And that is not all! I wil top my cookies with unsweetened shredded coconut, freeze dried raspberries and brown sugar, just for fun! So, join me!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #linzercookies
Rachel Khoo's Gluten-Free Coconut Macaroons | Rachel Khoo: My Swedish Kitchen
Rachel shares her simple recipe for gluten-free coconut macaroons, topped with delicious white chocolate and sweet berries.
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Keto Coconut Shortbread Cookies
INGREDIENTS
⅓ cup + 1 tablespoon (44g) coconut flour
¼ cup (50g) granulated erythritol
3 tablespoons (45g) cold salted butter
1 large egg
½ teaspoon (3mL) vanilla extract
melted sugar-free chocolate (optional)
sea salt flakes (optional)
Refrigerate the dough for 15 minutes.
Bake at 340°F (171°C) for 15-20 minutes until edges are slightly brown. Let it cool completely before dipping them to your melted chocolate.
Yields 13 cookies (macros per cookie)
NET CARBS: 0.8g
FIBER: 1.2g
PROTEIN: 1.0g
FAT: 3.5g
CALORIES: 44
#ketoserts #ketocookies #ketoshortbread
Galletas De Mantequilla De Harina De Coco
INGREDIENTES
⅓ taza + 1 cucharada (44 g) de harina de coco
¼ de taza (50 g) de eritritol granulado
3 cucharadas (45 g) de mantequilla salada fría
1 huevo grande
½ cucharadita (3 ml) de extracto de vainilla
chocolate sin azúcar derretido (opcional)
escamas de sal marina (opcional)
Refrigera la masa por 15 minutos.
Hornee a 340 °F (171 °C) durante 15 a 20 minutos hasta que los bordes estén ligeramente dorados. Deje que se enfríe completamente antes de sumergirlos en su chocolate derretido.
Rinde 13 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 0.8g
FIBRA: 1.2g
PROTEÍNA: 1,0g
GRASA: 3.5g
CALORÍAS: 44
Biscotti di frolla alla farina di cocco
INGREDIENTI
⅓ tazza + 1 cucchiaio (44 g) di farina di cocco
¼ di tazza (50 g) di eritritolo granulato
3 cucchiai (45 g) di burro salato a freddo
1 uovo grande
½ cucchiaino (3 ml) di estratto di vaniglia
cioccolato fuso senza zucchero (facoltativo)
scaglie di sale marino (facoltativo)
Mettere in frigo l'impasto per 15 minuti.
Infornare a 171°C per 15-20 minuti fino a quando i bordi non saranno leggermente marroni. Fate raffreddare completamente prima di immergerli nel cioccolato fuso.
Produce 13 cookie (macro per cookie)
CARBOIDRATI NETTI: 0,8 g
FIBRA: 1,2 g
PROTEINE: 1,0 g
GRASSO: 3,5 g
CALORIE: 44
Biscuits sablés à la farine de noix de coco
INGRÉDIENTS
⅓ tasse + 1 cuillère à soupe (44 g) de farine de noix de coco
¼ tasse (50 g) d'érythritol granulé
3 cuillères à soupe (45g) de beurre salé froid
1 œuf large
½ cuillère à thé (3mL) d'extrait de vanille
chocolat fondu sans sucre (facultatif)
flocons de sel de mer (facultatif)
Réfrigérer la pâte pendant 15 minutes.
Cuire au four à 340 °F (171 °C) pendant 15 à 20 minutes jusqu'à ce que les bords soient légèrement dorés. Laissez refroidir complètement avant de les tremper dans votre chocolat fondu.
Donne 13 cookies (macros par cookie)
GLUCIDES NETS : 0,8 g
FIBRE : 1,2 g
PROTÉINES : 1,0 g
GRAISSES : 3,5 g
CALORIES : 44
Biscoitos amanteigados de farinha de coco
INGREDIENTES
⅓ xícara + 1 colher de sopa (44g) de farinha de coco
¼ xícara (50g) de eritritol granulado
3 colheres de sopa (45g) de manteiga com sal gelada
1 ovo grande
½ colher de chá (3mL) de extrato de baunilha
chocolate derretido sem açúcar (opcional)
flocos de sal marinho (opcional)
Refrigere a massa por 15 minutos.
Asse a 340 ° F (171 ° C) por 15-20 minutos até que as bordas fiquem levemente marrons. Deixe esfriar completamente antes de mergulhá-los no chocolate derretido.
Rende 13 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 0,8g
FIBRA: 1,2g
PROTEÍNA: 1,0g
GORDURA: 3,5g
CALORIAS: 44
Kruche Ciasteczka Z Mąki Kokosowej
SKŁADNIKI
⅓ filiżanka + 1 łyżka (44g) mąki kokosowej
¼ szklanki (50g) granulowanego erytrytolu
3 łyżki (45g) masła solonego na zimno
1 duże jajo
½ łyżeczki (3mL) ekstraktu waniliowego
topiona czekolada bez cukru (opcjonalnie)
płatki soli morskiej (opcjonalnie)
Wstaw ciasto do lodówki na 15 minut.
Piecz w 340°F (171°C) przez 15-20 minut, aż brzegi będą lekko zarumienione. Pozwól, aby całkowicie ostygły, zanim zanurzysz je w roztopionej czekoladzie.
Uzyskuje 13 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 0,8 g
WŁÓKNO: 1,2 g
BIAŁKO: 1,0 g
TŁUSZCZ: 3,5g
KALORIE: 44
Песочное печенье из кокосовой муки
ИНГРЕДИЕНТЫ
⅓ стакана + 1 столовая ложка (44 г) кокосовой муки
¼ стакана (50 г) гранулированного эритрита
3 столовые ложки (45 г) холодного соленого сливочного масла
1 большое яйцо
½ чайной ложки (3 мл) ванильного экстракта
растопленный шоколад без сахара (по желанию)
хлопья морской соли (по желанию)
Охладите тесто в течение 15 минут.
Выпекайте при 340°F (171°C) 15-20 минут, пока края не станут слегка коричневыми. Дайте им полностью остыть, прежде чем окунать их в растопленный шоколад.
بسكويت شورتبريد دقيق جوز الهند
مكونات
ربع كوب + 1 ملعقة كبيرة (44 جم) دقيق جوز الهند
نصف كوب (50 جم) إريثريتول محبب
3 ملاعق كبيرة (45 جم) زبدة مملحة باردة
1 بيضة كبيرة
نصف ملعقة صغيرة (3 مل) من خلاصة الفانيليا
شوكولاتة مذابة خالية من السكر (اختياري)
رقائق ملح البحر (اختياري)
ضعي العجينة في الثلاجة لمدة 15 دقيقة.
اخبز في درجة حرارة 340 فهرنهايت (171 درجة مئوية) لمدة 15-20 دقيقة حتى تصبح الحواف بنية قليلاً. اتركها تبرد تمامًا قبل غمسها في الشوكولاتة المذابة.
ينتج 13 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 0.8 جرام
ألياف: 1.2 جرام
البروتين: 1.0 جرام
الدهون: 3.5 جرام
السعرات الحرارية: 44