Espresso Chocolate Spritz Cookies 朱古力咖啡唧花牛油曲奇

Spritz cookies can be a little tricky to make. I have heard complaints about the batter being too stiff to handle and that the cookies losing shape in the oven. In order to be successful, it is crucial for the batter to be at the right consistency. For how to achieve the optimal consistency without altering the recipe, please refer to my previous post, Viennese Sablés. Another key to success lies in the mixing method. The creaming of butter and sugar in cookies is a bit different than one in cake preparation. There is no need to incorporate lots of air into the cookie batter. You are good to go as long as the sugar-butter mixture is smooth and creamy. If the mixture is beaten to the light and fluffy stage, the excessive air bubbles trapped in the batter will rise and expand in the hot oven, resulting in cookies that spread and lose its pattern.
很多人說唧花曲奇很難做，不是麵糊很硬很難擠出便是曲奇入焗後花紋消失。其實成功之道取決於麵糊的軟硬度，至於如何在不改變食譜份量的情況下調節麵糊軟硬度，詳情可參考上一篇網誌維也納曲奇。除此之外攪拌手法亦是關鍵。做曲奇跟做蛋糕的糖油混合法不同，曲奇麵糊不需要打進大量空氣，基本上把糖與牛油攪拌到軟滑即可，倘若混合物顔色發白及蓬鬆已是過度打發，麵糊中的空氣入爐遇熱後會膨脹，膨脹的後果就是花紋消失。

With the correct batter consistency and mixing method, the batter will be super easy to work with and won’t spread in the oven at all. In fact, cookie batter can be prepared quickly without any machine. I will demonstrate below with the use of just a whisk and a spatula. The cookies were made with whole eggs this time (I used egg white last time) and I boosted them up with some coffee flavor. More sugar is added to balance the slightly bitter flavor from the espresso powder.
當麵糊軟硬度及攪拌方法正確，麵糊很輕鬆便可擠出，在焗爐內亦不會因過度膨脹以致花紋瀉開。其實不用電動打蛋器也可快速做妥曲奇麵糊。這次EC是純手工以蛋拂和膠刮示範製作。這次使用全蛋液製作曲奇(上回是用蛋白)，還做了咖啡味，因為咖啡粉帶苦，所以EC增添了糖量。

For filled cookies, it is best to make an impression in the middle part of the dough. The deeper the indentation, the more filling it will hold. I filled mine with dark chocolate ganache but you could customize with other fillings like jam, Nutella, melted chocolate and caramel. For filled cookies that are shaped by hand instead of piping, please visit my other blog post, Peanut Butter & Chocolate Thumbprints with Sea Salt.
製作表面含有餡料的曲奇時最好把曲奇中央壓凹；洞越大，填入的餡料便越多。EC用了朱古力醬，但也可用其他餡料如果醬、榛子醬、朱古力溶液和焦糖醬等代替。不想做擠花曲奇的話，EC另有以手造型的大拇指曲奇，詳情請參考海鹽花生醬朱古力曲奇。

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Chocolate Espresso Spritz Cookies
朱古力咖啡唧花牛油曲奇

Makes 25
25塊份量

Ingredients

For the Espresso Cookies
125 g salted butter, very soft
150 g all-purpose flour, sifted
50 g icing sugar, sifted
20 g egg
1/2 tsp vanilla bean paste or pure vanilla extract
1/2 Tbsp instant espresso powder

For the Ganache Filling
25 g whipping cream
50 g dark chocolate, chopped

材料

咖啡曲奇
含鹽牛油 (室溫回軟) 125克
中筋麵粉(過篩) 150克
糖霜(過篩) 50克
全蛋液 20克
雲尼拿醬或純雲尼拿香油 1/2茶匙
即溶特濃咖啡粉 1/2湯匙

朱古力醬
淡忌廉 25克
黑朱古力(切碎) 50克

Directions 做法

Preheat oven to 325℉/160℃. Line baking sheet with parchment paper.
焗爐預熱至325℉/160℃，焗盆放牛油紙備用。

To soften the butter, cut it into small pieces then place in a large mixing bowl. Set bowl over a double-boiler with simmering water. Whisk until the butter is very very soft. The butter should be like soft toothpaste and look a bit shiny. Remove from heat.
小鍋內放水加熱至微滾後轉最小火，牛油切成小塊後放進鋼盆中，置鋼盆於小鍋上，用蛋拂不停攪拌至牛油軟化變得十分軟滑後離火，牛油質地會像軟牙膏並帶少許光澤。

Add icing sugar and whisk until mixture is smooth and creamy. DO NOT mix until the mixture is light and fluffy. If too much air is incorporated, the cookies will spread and lose its shape in the oven.
加入糖霜用蛋拂拌勻至軟滑，切勿打進空氣至牛油發白及蓬鬆，混合均勻即可，否則曲奇入爐後花紋會消失。

Add beaten egg in two additions and whisk until fully Incorporated. Scrape down the side of the bowl with a spatula then beat in the vanilla.
分兩次加入蛋液拌至與牛油完全融合，以刮刀清理盆邊後加入雲尼拿醬拌勻。

Fold in the flour and espresso powder in two batches with a spatula. Stop mixing once a soft dough is formed. Do not over-mix.
混合麵粉和咖啡粉並分兩次加入，用刮刀以切拌手法拌至無粉粒成軟麵糰即可，不要過度攪拌。

Transfer batter into a piping bag fitted with a French star tip (I used SN7102 tip) then eliminate any trapped air bubbles. Pipe batter onto the baking sheet by drawing a letter e. With a clean finger, make an indentation in the middle of each cookie.
把麵糊放進已備齒形花嘴的擠花袋中(EC用三能7102十齒花嘴)，擠出袋中氣泡，在焗盆上擠出曲奇麵糊，EC只是寫e字，用清潔的手指在中央壓出凹洞。

Bake for 15 to 18 minutes or until the cookies are slightly golden brown around the edges. Cool completely on a cooling rack.
把焗盆放入焗爐15至18分鐘或至曲奇邊緣呈金黃色後可取出，在鋼架上完全放涼。

For the ganache, combine whipping cream and chocolate in a small bowl and melt over a double-boiler. Stir until smooth. Spoon ganache into the cavity of each cookie. Let set then serve.
將淡忌廉和朱古力放碗中，隔水加熱至朱古力溶化後攪拌至順滑，用小匙將朱古力醬逐一倒進凹洞中，凝固後可食用。

The deeper the indentation, the more filling the cookie can take.
凹洞越大，填入的餡料便越多。

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