巧克力牛油曲奇 Chocolate Butter Cookies
用料：
蛋白 20克（室温温度）
低筋面粉 100克
可可粉15克
无盐牛油 80克
糖粉 55克
细盐 1小撮
白巧克力 100克
开心果 适量
做法：
1. 打开一个蛋，取蛋液20克备用。
2. 把低筋面粉和可可粉一起过筛两次。
3. 牛油提前软化至手指可轻松戳入。
4. 用电动打蛋器低速把牛油打散。
5. 加入糖粉和细盐，低速打发至颜色转淡发白，体积蓬松。
6. 分2-3次把蛋液加入，每次加入都要把牛油和蛋液混合均匀，再加入下一次。
7. 牛油打发至颜色顺滑蓬松的状态即可。
8. 加入过筛的粉类，低速拌几秒，然后以刮刀拌至无颗粒。
9. 把星形裱花嘴装入裱花袋，裱花袋剪个小口，不能太大避免之后面糊漏出。
10. 把裱花袋放入宽口测量杯里，装入面糊。面糊不能一次装太多，以免难挤。
11. 在铺上烘焙纸的烤盘上，挤出4厘米左右圆圈形状的面糊。
12. 若对挤出的形状不满意，把它取下、重新装入裱花袋里再挤即可。
13. 预热烤箱170°C，烤10-12分钟左右。
14. 把曲奇移至凉却架上。
15. 隔水加温白巧克力（水温不能太高），搅拌至半数融化，即取出搅拌碗。
16. 继续搅拌至巧克力完全融化，柔顺有光泽。
17. 把半个巧克力曲奇裹上白巧克力酱。
18. 用齿状面包刀把开心果切碎，撒在蘸上白巧克力部分的曲奇。
19. 冷藏10分钟左右至白巧克力定型即可享用。
1. 打开一个蛋，取蛋液20克备用。
2. 把低筋面粉和可可粉一起过筛两次。
3. 牛油提前软化至手指可轻松戳入。
4. 用电动打蛋器低速把牛油打散。
5. 加入糖粉和细盐，低速打发至颜色转淡发白，体积蓬松。
6. 分2-3次把蛋液加入，每次加入都要把牛油和蛋液混合均匀，再加入下一次。
7. 牛油打发至颜色顺滑蓬松的状态即可。
8. 加入过筛的粉类，低速拌几秒，然后以刮刀拌至无颗粒。
9. 把星形裱花嘴装入裱花袋，裱花袋剪个小口，不能太大避免之后面糊漏出。
10. 把裱花袋放入宽口测量杯里，装入面糊。面糊不能一次装太多，以免难挤。
11. 在铺上烘焙纸的烤盘上，挤出4厘米左右圆圈形状的面糊。
12. 若对挤出的形状不满意，把它取下、重新装入裱花袋里再挤即可。
13. 预热烤箱170°C，烤10-12分钟左右。
14. 把曲奇移至凉却架上。
15. 隔水加温白巧克力（水温不能太高），搅拌至半数融化，即取出搅拌碗。
16. 继续搅拌至巧克力完全融化，柔顺有光泽。
17. 把半个巧克力曲奇裹上白巧克力酱。
18. 用齿状面包刀把开心果切碎，撒在蘸上白巧克力部分的曲奇。
19. 冷藏10分钟左右至白巧克力定型即可享用。
Ingredients:
20g egg whites (at room temperature)
100g cake flour (low-gluten flour)
15g cocoa powder
80g unsalted butter
55g icing sugar
20g egg whites (at room temperature)
100g cake flour (low-gluten flour)
15g cocoa powder
80g unsalted butter
55g icing sugar
Pinch of fine salt
100g white chocolate
Some pistachios
1. Crack open an egg and set aside 20 grams of egg white.
1. Crack open an egg and set aside 20 grams of egg white.
2. Sift cake flour and cocoa powder together twice.
3. Soften the unsalted butter in advance until it's easy to press with your fingers.
4. Use an electric mixer on low speed to beat the butter until softened.
5. Add icing sugar and a pinch of fine salt, then beat on low speed until the color turns pale and the volume becomes fluffy.
6. Add the egg white in 2-3 portions, each time ensuring the butter and egg whites are mixed evenly before adding more.
6. Add the egg white in 2-3 portions, each time ensuring the butter and egg whites are mixed evenly before adding more.
7. Beat the butter until it reaches a smooth and fluffy consistency.
8. Add the sifted dry ingredients, mix on low speed for a few seconds, and then fold with a spatula until no lumps remain.
9. Attach a star-shaped piping tip to a piping bag, and cut a small opening at the bag's end, not too large to prevent the batter from leaking later.
10. Place the piping bag in a wide-mouthed measuring cup and fill it with the batter. Do not overfill to make piping easier.
11. On a baking sheet lined with parchment paper, pipe the batter into circular shapes about 4 cm in diameter.
12. If you're not satisfied with a shape, remove it, reload it into the piping bag, and pipe again.
13. Preheat the oven to 170°C and bake for around 10-12 minutes.
14. Transfer the cookies to a cooling rack.
15. Gently warm the white chocolate over a water bath (water should not be too hot), stirring until partially melted, then remove from heat.
16. Continue stirring until the chocolate is completely melted, smooth, and has a soft, glossy texture.
16. Continue stirring until the chocolate is completely melted, smooth, and has a soft, glossy texture.
17. Coat half of each cookie with the white chocolate sauce.
18. Use a serrated bread knife to chop the pistachios into small pieces and sprinkle them onto the white chocolate-covered part of the cookies.
19. Chill for about 10 minutes until the white chocolate sets, then enjoy!
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