How to make German Cookie Cow (fast forward version)
Year 2021 is the year of the ox. Let's all make cookie cows to usher in a bullish year.
Here's my step-by-step tutorial on how to make a cookie cow using German butter cookie dough.
German cookie recipe:
250g butter
80g icing sugar
250g potato starch
160g all-purpose flour
1. Mix room temperature butter with sieved icing sugar.
2. Mix in potato starch and flour.
3. Mix both together to combine into a dough.
4. Use charcoal powder or black cocoa powder for black colour dough.
5. Use red yeast powder or beetroot powder for pink colour dough.
6. Chocolate chips as the horns and ears.
7. Bake at 150oC fan forced for 12 mins.
Tip:
Chill the cookie cows for at least 15 mins before baking to prevent cracks
Video credits to Hwee Ling and Chris
#CNY
#GermanCookies
Ginger and Baker Cow Pie Cookies
Cows in the kitchen? Who better to make Cow Pies? Actually, these delicious no-bake chocolate oatmeal Cow Pie cookies are fun and easy for cows, calves and kids of all ages to whip up! Get the full recipe here:
Cow Ear Snacks [粤语】[字幕】牛耳饼 (牛耳仔)，过年零食自己做，嘎嘣脆 (卜卜脆) 太过瘾 (Tips & Details in description box below)
大家好，欢迎来到美寳烘培坊。今天分享很受欢迎的零食 - 牛耳饼，广东人叫牛耳仔。牛耳饼还有其他的叫法：牛耳壳，耳朵饼，猫耳朵，猫耳酥，猫耳饼，伞饼。
牛耳饼有咸味，也有甜味，我个人偏爱咸味，用了南乳制作，用腐乳也是可以的。我的配方里用了一块南乳。如果你想要南乳味道浓郁一点的， 可以放两块南乳，那孜然粉和椒盐粉就不用放了。
我的配方里没有加泡打粉，口感是硬脆的。如果加2克泡打粉，口感会是酥脆的。
粉团卷好后，一定要放入冰箱冷冻，硬邦邦的才可以轻易的切成薄片。切的时候不可以一次切太多，感觉有点软，就要马上放回冰箱冷冻，变硬了再切。
切好的不可以放太久，边切边炸，切多少炸多少。
炸成浅浅的金黄色，就要马上捞出，因为捞出后颜色会自然再加深一点的。
只要掌握了以上这些小贴士，想做出失败的牛耳饼都不可能。赶快试一试吧。
Hello everyone, welcome to Mabel Bakery. Today I will share a very popular snack - cow ear snacks. There are other names for cow ear snacks: cow ear shells, ear cookies, cat ears, cat ear crisps, cat ear cookies, umbrella cookies.
Cow ear snacks have both salty and sweet flavors. I personally prefer the salty flavor. It is made with preserved bean curd, and it is also possible to use fermented bean curd. I use one piece preserved bean curd in my recipe. If you want a stronger taste of preserved bean curd, you can put two pieces, so you don’t need to put cumin powder and salt and pepper powder.
There is no baking powder in my recipe, and the taste is hard and crumbly. If you add 2 grams of baking powder, the taste will be crispy.
After the dough is rolled, it must be frozen in the refrigerator, and it can be easily cut into thin slices if it is hard. When cutting, you can’t cut too much at one time. It feels a little soft, so you have to put it back in the refrigerator to freeze it, and then cut it when it hardens.
The cut ones should not be kept for too long, and fried while cutting, as much as cut and fried.
When it is deep-fried to a light golden color, it must be taken out immediately, because the color will naturally darken a little after it is taken out.
As long as you learned the above tips, it is impossible to make a failed cow ear snacks. Hurry up and give it a try.
食材：
白色粉团：
低筋面粉100克，盐2克，糖10克，猪油15克，清水45克。
红色粉团：
低筋面粉100克，糖10克，南乳一块，南乳汁一茶匙，孜然粉/椒盐粉各2克，猪油15克，清水30克。
蜂蜜水：两茶匙蜂蜜加一茶匙水搅匀。
做法：
1. 把白色粉团的所有食材拌匀，再揉成一个柔软光滑的面团。用保鲜膜包裹住，松弛30分钟。
2. 把红色粉团的所有食材拌匀，再揉成一个柔软光滑的面团。用保鲜膜包裹住，松弛30分钟。
3. 取出松驰好的白色面团，用檊面杖檊成一块厚薄均匀的面皮。
4. 取出松驰好的红色面团，用檊面杖檊成一块厚薄均匀，与白色面皮同样大小的面皮。
5. 在白色面皮刷一层蜂蜜水，把红色面皮平铺在蜂蜜水上面。
6. 在红色面皮上再刷一层蜂蜜水。
7. 把两块面皮同时卷起来，卷成圆筒状柱状。用保鲜膜包裹好，放入冰箱冷冻四个小时以上。
8. 从冰箱取出，回温五分钟，切成薄片。
9. 烧热油锅，中小火炸至金黄色即可。
Ingredients:
White dough:
100 grams of low-gluten flour, 2 grams of salt, 10 grams of sugar, 15 grams of lard, and 45 grams of water.
Red dough:
100 grams of low-gluten flour, 10 grams of sugar, one piece of preserved bean curd, one teaspoon of preserved bean curd juice, 2 grams of cumin powder/salt and pepper powder, 15 grams of lard, and 30 grams of water.
Honey water: Mix two teaspoons of honey with one teaspoon of water.
Detailed Steps:
1. Mix all the ingredients of the white dough and knead it into a soft and smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
2. Mix all the ingredients of the red dough and knead it into a soft and smooth dough. Wrap in plastic wrap and let rest for 30 minutes.
3. Take out the relaxed white dough, and use a rolling pin to form a piece of dough with an even thickness.
4. Take out the relaxed red dough, and use a rolling pin to form a piece of dough with an even thickness and the same size as the white dough.
5. Brush a layer of honey water on the white dough, and spread the red dough on top of the honey water.
6. Brush another layer of honey water on the red one.
7. Roll up the two pieces of dough at the same time, and roll them into a cylindrical shape. Wrap it in plastic wrap and refrigerate for at least four hours.
8. Take it out of the refrigerator, return to the temperature for five minutes, and cut into thin slices.
9. Heat up the oil pan and deep-fry over medium-low heat until golden brown.