Hokkaido Milk Cookies 北海道牛奶曲奇
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I was feeling a bit sick when I was editing this post :S My head was pounding and my throat was killing me! I just want to lay on the bed and take a nice nap:( But I can’t do this unless I finish editing this one! Another cookie tryout :D My little sister ate them all in a blink of an eye. Somehow I like Hokkaido Milk more than normal milk because it tastes slightly different (and slightly more expensive) . If you can’t find Hokkaido Milk anywhere, just use the normal ones. It will work out fine too.

Hokkaido Milk Cookies 北海道牛奶曲奇

Ingredients材料

50g unsalted butter (soften) 牛油 50克(軟化)

80g icing sugar 糖霜 80克

50g Hokkaido Milk 北海道牛奶 50克

1/4 tsp vanilla extract 雲呢拿油 1/4茶匙

170g flour 低筋麵粉 170克

1/4 tsp baking soda 梳打粉 1/4茶匙

Steps製作

  1. Beat butter with electric mixer until pale yellow. 用打蛋器打發牛油至微白
  2. Add sifted icing sugar and mix well with rubber spatula. Beat with electric mixer until even.加入已篩糖霜用膠刮混合，再用打蛋器打勻
  3. Add vanilla extract and milk in a few portions and beat until even.分次將雲呢拿牛奶加入打勻
  4. Add sifted flour mixture in a few portions. Gently combine with rubber spatula. Fold and press dough until well combined. Place dough on a parchment paper and put it into a rectangular container. Flatten dough to an even 1cm thickness. Cover it with plastic wrap. Chill in fridge until harden.把已篩粉類分幾次加入，用膠刮輕輕拌勻至完全混合。將麵糰放入鋪上牛油紙的盒內，平鋪約1厘米厚。用保鮮紙蓋好並冷藏至定形。
  5. Remove from fridge and cut into squares. Bake at 165 degrees for 15 mins. 取出麵糰。把麵糰切成方塊，入爐以165度焗15分鐘即成。

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