【乔食光】今天我们来一发白色恋人吧~

乔伊斯_ · 发表于 2014-3-29 16:37:22

本帖最后由乔伊斯_ 于 2014-4-7 23:31 编辑

白色恋人貌似是永远的话题呀。。其实我反而不太感冒。。
上初中的时候，日本的小姨小舅每次回国都会给我带一盒，刚开始感觉简直是人间美味，但后来就觉得一般了。。总觉得好多香料味。。

这两年不知道怎么又火起来了。。

那我就跟跟风做一个吧~

之前北美发了一个网上的教程https://www.youtube.com/watch?v=WG5odG7SgaE

我饼干是照着这里做的，但说实话，我觉得她用的方子太简易了，味道真的一般
我建议大家去网上搜“猫舌饼”的制作方法来制作。
当然我的内陷没有按照她的做法来，我是自制了white chocolate butter cream和打发好的奶油混合出来的。

她那个方子做出来的真心不能跟原版白色恋人比。。。。。

好啦上图~
不要在乎他们的外表啦~~ 木有模具~~在盘子上乱跑~ IMG_5424_副本.jpg

成品~ 饼干的要点是！
一定要薄~~ 要酥脆。。不是脆！
IMG_5429_副本.jpg

正面图~

最后附赠一下视频里的ingredients和做法，可以参考。
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5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)

Difficulty: Easy
Time: 1 hour
Number of servings: 30 cookies

Ingredients:
100g (3.5oz.) butter *salted is ok
100g cake flour *all purpose flour is ok
1 egg
60g (2.1oz.) granulated sugar
240g (8.5oz.) white chocolate

Directions:
1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, you can add vanilla extract to taste.
3. Preheat the oven to 180C (356F).
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C (356F) for 8-10 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g (4.2oz.) white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

You'd better keep the cookies in the fridge in summer.
You can store at the room temperature in winter, of course.
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