SNICKERDOODLE 黄油曲奇食谱大全及做法，烹饪好吃的SNICKERDOODLE 黄油曲奇方法

This whimsically named cookie could be from colonial New England times, when cooks were known for giving odd names to their creations. However, some food historians believe snickerdoodles were invented by the Pennsylvania Dutch, with their name derived from “St. Nick,” or from the Germans and their schneckennudeln, a cinnamon-dusted sweet roll. Regardless of origin, these appealing cookies are notable for their soft texture and cinnamon sugar-dusted surface.
这种饼干可能来自殖民时期的新英格兰时代，当时的厨师以给自己的作品起奇怪的名字而闻名。然而，一些食品历史学家认为，snickerdoodles是由宾夕法尼亚州的荷兰人发明的，他们的名字来源于“”。或者来自德国人的schneckennudeln，一种肉桂味的曲奇甜面包。不管来自哪里，这些诱人的饼干都以其柔软的质地和撒满肉桂糖的表面而闻名。（本人制作没有添加肉桂糖）

用料  

SNICKERDOODLE 黄油曲奇的做法  

1. Cool the butter to the room temperature, that a knife can easily push.
   黄油室温软化成用刮刀可以轻易拨开的程度。

2. Cream the salt and the sugar into the butter, add sugar in two parts, beat them until evenly combined, no particles remained.
   加入食用盐和糖，其中糖分为两次加入，稍微打发直到细砂糖没有颗粒残留。

3. Gradually add the egg yolk, beat them until completely combined.
   加入蛋黄，混合均匀。

4. Combine the dry ingredients and add them, being not to overmix the dough.
   将干燥的原料混合（低筋面粉）在一起加入，注意不要过度搅拌。

5. Scale into pieces and wrap each one log into parchment, and refrigerate until ready to bake.
   分成小块，放置在烘烤纸上，准备烘烤。

6. Preheat the oven twenty minutes or longer before baking, preheat the oven to 200℃. Bake the cookie for 20-30 minutes.
   预热烤箱直到温度达到200度。200度烘烤20-30分钟。

7. Let cool for a period of time.
   烘烤好之后冷却一段时间。

8. Take a photo.
   合照。

小贴士

From: <113 面包甜点丨烘焙食谱丨Advanced Bread  and Pastry>Page 417