SS40【純素無油】蘭姆葡萄夾心餅乾 Vegan Oil-Free Rum Raisin Sandwich Cookies｜Something Sweet 來點甜吧

Описание: SS40【純素無油】蘭姆葡萄夾心餅乾 Vegan Oil-Free Rum Raisin Sandwich Cookies｜Something Sweet 來點甜吧

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章節
0:00開頭
0:10材料表
0:20製作蘭姆酒漬葡萄乾
2:22準備餅乾麵團&浸泡腰果
4:56製作餅乾
7:47製作腰果奶油
9:46組合夾心餅乾
11:15餅乾上桌&片尾
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■酒漬葡萄乾
-葡萄乾 50g
-蘭姆酒 15g,適量 (浸泡葡萄乾用)
-橙酒 10g
-黃金版羅漢果糖/二砂 10g

■餅乾
-杏仁果醬 30g
-楓糖漿 4 Tbsp (約62g)
-水 3 Tbsp (約33g)
-杏仁粉 60g
-低筋麵粉 40g
-椰子細粉 30g
-泡打粉 1/2 tsp
-鹽一小撮

■腰果奶油
-腰果 107g (浸泡4-6小時或隔夜)
-椰漿 40g
-赤藻糖醇/砂糖 25g
-香草精1/2 tsp
-黃原膠 1/8 tsp
-鹽一小撮
-蘭姆酒 1/2 Tbsp

■步驟
(酒漬葡萄乾)
1.將葡萄乾浸泡熱水5-10分鐘。
2.瀝乾葡萄乾後稍微用廚房紙巾將表面水分吸乾。
3.將瀝乾的葡萄乾、蘭姆酒、橙酒以及黃金版羅漢果糖(二砂)加入鍋中。
4.以中小火將鍋中酒液收乾。
5.將煮過的葡萄乾移至密封罐再加入可蓋過葡萄乾份量的蘭姆酒，放入冰箱冷藏醃漬至少一晚。

(餅乾)
1.將杏仁果醬、楓糖漿以及水加入料理盆中拌勻。
2.將所有粉類過篩至同一料理盆充分攪拌完成餅乾麵團(必要時可用手輔助)。*也可一次將所有材料放進料理盆中拌勻完成餅乾麵團。
3.將餅乾麵團放在包鮮膜上，稍微整形後進冰箱冷藏約一晚。
4.檯面撒上足夠的手粉，將麵團擀成0.3cm的厚度，使用5.7x5.7公分貓咪壓模，大概可以做16片餅乾。
5.烤箱預熱到170-180度，烘烤12-15分鐘。

(腰果奶油)
1.除了蘭姆酒將所有腰果奶油材料放進食物調理機中攪打至滑順。
2.最後加入蘭姆酒攪打至完全融合即可。

(組合夾心餅乾)
1.酒漬葡萄乾取適量瀝乾。
2.將腰果奶油放進擠花袋，在所有餅乾的其中一面擠上腰果奶油。
3.在其中一片餅乾上放上蘭姆酒漬葡萄乾後再疊上另一片餅乾。
4.完成後冷藏一晚使餅乾鬆弛軟化再享用更美味。

■ Rum Raisins
50 g raisins
15 g, Q.S. rum (for soaking raisins)
10 g Cointreau
10 g golden monk fruit sweetener / brown sugar

■ Cookies
30 g almond butter
4 Tbsp (62 g) maple syrup
3 Tbsp (33 g) water
60 g almond flour
40 g cake flour
30 g coconut flour
1/2 tsp baking powder
A pinch of salt

■ Cashew Buttercream
107 g soaked cashews (soaked for 4-6 hours or overnight)
40 g coconut cream
25 g erythritol/sugar
1/2 tsp vanilla extract
1/8 tsp xanthan gum
A pinch of salt
1/2 Tbsp rum

■ Instructions
(Rum Raisins)
1. Soak the raisins in hot water for 5-10 minutes.
2. Drain the raisins and dry them with a paper towel.
3. Add the drained raisins, rum, Cointreau, and golden monk fruit sweetener into a pan.
4. Simmer the liquid over medium-low heat until it is completely reduced.
5. Transfer the cooked raisins to a sealed container, then add enough rum to cover the raisins. Place it in the refrigerator and let it marinate for at least one night.

(Cookies)
1. Add the almond butter, maple syrup, and water into a bowl. Mix well.
2. Sift all of the flour into the same bowl and combine well. Use your hands if necessary *Alternatively, you can combine all the ingredients in the mixing bowl at once to create the cookie dough.
3. Wrap the cookie dough in plastic wrap, shape it slightly, then chill in the refrigerator overnight.
4. Sprinkle some flour onto your counter and roll the dough to a thickness of 0.3 cm. Use a cat-shaped cookie cutter measuring approximately 5.7 x 5.7 cm to cut out the cookies. This should yield about 16 cookies.
5. Bake in a preheated oven at 170-180°C/340-350°F for 12-15 minutes.

(Cashew Buttercream)
1. Except for the rum, pour all of the ingredients into a food processor, then blend until the texture becomes smooth.
2. Pour in the rum and combine well.

(Assembling The Sandwich Cookies)
1. Drain a portion of the rum raisins.
2. Pour the cashew buttercream into a pastry bag, then pipe the buttercream onto one side of all the cookies.
3. Put the rum raisins onto one half of the cookies. Then sandwich them with the other halves.
4. Refrigerate overnight to allow the cookies to soften before enjoying.

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