Christmas Spritz Cookies 圣诞挤花曲奇
Main Ingredients:
160 g unsalted butter; softened at room temperature
80 g icing sugar; sifted
2 g salt
vanilla extract, to taste
30–35 g milk; at room temperature
190 g cake flour; sifted
40 g almond flour; sifted (see tips)
Tools:
Cooling rack
Preparation:
1. Line the multi-function rack (lower rack) with baking paper or a silicone baking mat.
2. Prepare a piping bag fitted with a large star piping tip.
Cooking Steps:
1. Select “Oven” mode, set the temperature and time at 140°C; 30 minutes, start preheating.
2. Place the softened unsalted butter into a mixing bowl. Using a hand mixer on low speed, beat until smooth.
3. Add icing sugar and salt. Continue mixing on low speed until the mixture becomes slightly paler and smooth. Do not whip until fluffy.
4. Add vanilla extract and mix well.
5. Add milk in 2–3 additions, mixing well after each addition until the batter is fully emulsified and smooth.
6. Add sifted cake flour and almond flour. Switch to a spatula and fold gently until no dry flour remains.
7. Transfer the batter into the prepared piping bag. Pipe Christmas-themed shapes (see tips) using the large star piping tip onto the prepared lined lower rack.
8. Once preheated, place the rack into the inner pot and bake for 20–25 minutes, until fully baked.
9. Remove from the inner pot and transfer the cookies to a cooling rack. Allow to cool completely before decorating or serving.
Tips:
– Almond flour enhances aroma and helps the piped patterns hold their shape.
– If the batter feels too stiff, add a small amount of milk (5g at a time) to adjust the consistency.
– In warm weather or if the patterns lose definition, chill the piped cookies for 10–15 minutes before baking.
– If the preset baking time is insufficient during the process, you may extend the baking time as needed.
– Recommended to use grill pot as the inner pot.
Shaping Tips:
Piped Christmas Tree
1. Before step 7, add a suitable amount of matcha powder to most of the batter as needed. For the remaining batter, add a suitable amount of cocoa powder, mixing until the colors are even respectively. If the batter is too stiff, add small amounts of milk (5g each time).
2. Transfer the green batter to a piping bag fitted with a large star-shaped nozzle.
3. On the prepared lined lower rack, pipe the batter layer by layer from bottom to top, gradually decreasing in diameter to form a cone shape. Pipe each layer with short strokes to avoid blurring the pattern due to long strokes.
4. Transfer the dark brown batter to a piping bag fitted with a large star-shaped nozzle. Pipe the trunk shape using short, quick strokes below the already formed Christmas tree cone.
5. Check the overall height and stability, then place it in the preheated inner pot for baking.
6. Once completely cooled, drizzle with white chocolate to create a snowy effect and garnish with sugar pearls or silver beads.
Piped Santa Claus
1. Before step 7, allocate a portion of the batter as needed, adding an appropriate amount of red velvet powder and mixing until the color is even. If the batter is too stiff, add small amounts of milk (5g each time).
2. Transfer the plain batter into a piping bag fitted with a large star-shaped nozzle.
3. On the prepared lined lower rack, pipe circles as the base for the face. Below the face, pipe short, layered strokes to create a beard, giving the edges a fuzzy texture.
4. Transfer the red batter into a piping bag fitted with a large star-shaped nozzle. Pipe a Santa hat shape above the face, making sure it’s slightly taller. Pipe red batter for the nose and cheeks.
5. Once the overall shape is complete, place it in the preheated inner pot for baking.
6. After completely cooled, decorate the eyes with chocolate beads and add white chocolate or icing sugar to the top of the hat for snow effect.
主要材料：
160 克 无盐牛油；室温软化
80 克 糖粉；过筛
2 克 盐
适量 香草精
30–35 克 牛奶；室温
190 克 低筋面粉；过筛
40 克 杏仁粉；过筛（参考贴士）
工具：
冷却架
事前准备:
1. 在多功能架（低架）铺上烘焙纸或硅胶垫。
2. 准备一个裱花袋以及对应的大号星形花嘴。
做法：
1. 选择“Oven”模式，设定温度和时间为140°C; 30分钟，开始预热。
2. 将软化的无盐牛油放入一个搅拌盆，用手持打蛋器低速搅拌至顺滑。
3. 加入糖粉和盐，继续低速搅拌至颜色略变浅、质地细腻，请勿打发至蓬松。
4. 加入香草精，搅拌均匀。
5. 分 2至3 次加入牛奶，每次加入牛奶后都搅拌至完全乳化顺滑。
6. 加入过筛的低筋面粉与杏仁粉，改用刮刀切拌至无干粉。
7. 将面糊装入裱花袋，用大号星形花嘴，在已铺上烘焙纸的低架上挤出圣诞造型（参考贴士）。
8. 将低架置入已预热好的内锅中，烘烤20-25分钟至熟透。
9. 出锅后，将曲奇转移至冷却架，待完全放凉后即可装饰点缀或享用。
贴士：
– 杏仁粉可提升香气，并帮助挤花纹路定型。
– 若面糊偏硬，可少量补充牛奶（每次 5 克）。
– 天气炎热或花纹易塌，可将挤好的曲奇冷藏 10–15 分钟再烘烤。
– 过程中若预设的烘烤时间不够，您可以根据需要延长时间。
– 建议使用烤锅作为内锅。
造型贴士：
圣诞树造型
1. 根据所需，在步骤7之前分出大部分面糊加入适量的抹茶粉，剩余的面糊可加入适量的可可粉，分别混合至颜色均匀。若面糊偏硬，可少量补充牛奶（每次 5 克）。
2. 将绿色面糊装入裱花袋，装上大号星形花嘴。
3. 在已铺上烘焙纸的低架上由下往上分层挤花，每一层直径逐渐缩小，形成锥形。每一层以短挤方式完成，避免一次性长挤导致花纹模糊。
4. 将深褐色的面糊装入裱花袋，装上大号星形花嘴，在已成型的圣诞树锥形下方以短挤方式挤出树干的形状即可。
5. 完成后检查整体高度与稳定度，再置入已预热的内锅烘烤。
6. 完全冷却后，可淋白巧克力作为雪景，并点缀糖珠或银珠装饰。
圣诞老人造型
1. 根据所需，在步骤7之前分出部分面糊，加入适量的红丝绒粉混合至颜色均匀。若面糊偏硬，可少量补充牛奶（每次 5 克）。
2. 将原味面糊装入裱花袋，装上大号星形花嘴。
3. 在已铺上烘焙纸的低架上，先挤出圆形作为脸部基础。在脸部下方以短挤方式叠出胡子层次，使边缘呈毛绒感。
4. 将红色面糊装入裱花袋，在脸部上方挤出圣诞帽造型，可略微加高。再用红色面糊挤成鼻子和两颊。
5. 完成整体造型后，再置入已预热的内锅烘烤。
6. 完全冷却后，用巧克力珠装饰眼睛，并可在帽顶加上白巧克力或糖霜作为装饰。
