燒~~好吃唷...有葱茉,超香的~~



 

Cornmeal biscuits with cheddar and chipotle (Magazine: Bon Appetit, March 2006)

 

1 tablespoon unsalted butter

¾ cup(packed chopped green onions)

 

1 ½ cup all purpose flour

½ cup yellow cornmeal

2 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon coarse kosher salt

½ teaspoon baking soda

½ cup (1stick) chilled unsalted butter, cut into ½-inch cubes

1 ½ cups (packed coarsely grated yellow extra-sharp cheddar cheese

1 large egg

¾ cup (about) buttermilk

1 table spoon finely minced canned chipotle chilies in adobo

 

1 egg, beaten with 1 table spoon whipping cream (for glaze)

 

 

  1. Position rack in center of oven; preheat to 425 F.
  2. Melt 1 tablespoon butter in nonstick skillet over medium heat. Add green onions and sauté 2 minutes to soften slightly. Remove fro heat.
  3. Blend flour, cornmeal, sugar, baking powder and baking soda in processor. Add ½ chilled butter; cut in using on/ff turns. Add cheese, cut in using on/off turns.Transfer flour mixture to large bowl.
  4. Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to measure 1 cup; stir in green-onion mixture and chipotles.
  5. Make well in center of dry ingredients. Pour butter mixture into well; mix just until evenly moistened.
  6. Turn dough out onto generously flour surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to 2/4-in-thicj. Using 3-inch round cutter, cut out biscuit. Transfer to ungreased baking sheet, spacing 1 inch apart. Gather dough scraps; pat out to ¾-inch thickness and cut out additional biscuits. Brush biscuits with egg glaze.
  7. Bake biscuits until golden, tested inserted into center comes out clean, and biscuits fell firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

 

Tips: Build a better biscuit

1.      Use chilled butter; it will distribute more evenly throughout the biscuit dough.

2.      Don’t substitute regular milk for the buttermilk: slightly acidic, buttermilk adds tang and makes biscuits tender.

3.      Don’t over work the dough. For a light, fluffy biscuit, be sure to mix all of the ingredients together just until the dough is moist, and knead the dough gently just until it holds together.

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  • 嘉嘉
  • 好讚吔..好好吃的樣子呢..可是你知道嗎? 台灣買不到buttermilk吔..我婆婆說可以加點醋及milk和butter取代..我沒試過
    台灣就是買不到一些材料真是氣人吔..
  • 真可惜台灣沒有賣...
    你婆婆真的是專家沒錯,可以用白醋或檸檬汁加牛奶來取代. 份量約1 tablespoon的白醋或檸檬汁加入牛奶中至1 cup的份量. 然後等約5-10分鐘就可以用了...試試看囉~

    於 2007/04/04 04:40 回覆

  • Nimo
  • 這道我家S愛的! 看你的成品口水都要留下來了
    我把它存下來 改天試試看
  • ~~~好好享用吧~

    於 2007/04/03 00:28 回覆

  • ~* Vanessa *~
  • 好好吃哦!讓我咬一口
  • 好啊, 只能一口喔~~~~不是我小氣,而是我們都還在努力減重.我自己也沒有吃吶.等到我們都逹成我們目標時,我再做一大盤,咱們大快朶頤一番吧!

    於 2007/04/02 20:34 回覆