手作餅乾零失敗 Successful in Handmade Cookies 中英對照
吳金燕 著
作者序 Foreword
快樂做餅乾！ Making Cookies Happily! 餅乾，可說是想進入烘焙天地的
Cookie is the easiest dessert to make for the people who
朋友們最容易上手的點心！只要把雞
want to get into the world of baking. As long as to keep
蛋、麵粉、糖、奶油的份量及比例掌
the amount and proportion of eggs, flour, sugar, and butter
握好，接下來要加進堅果、果乾等任
under control, add in the assorted nuts, dried fruits, or other
何自己喜歡的材料，都可以隨心所
materials you like appropriately, and it’s hard to end in
欲，而且失敗率超低！每每說到這
failure. Students at the bakery class always ask me why the
裡，烘焙教室的學員總會問我說，既
commercially available handmade cookies are expensive
然這麼簡單，外面賣的手工餅乾怎麼
though they are so easy to make. In fact, I would encourage
都不便宜哪？是啊！這時我就會適時
them to bake cookies themselves to get the great value and the
鼓勵學生上完課回家，一定要親自動
sense of accomplishment.
手做，才能得到物超所值的成就感。
2
The biggest advantage of making our own cookies is the
自己做餅乾最大的好處，其實在材
materials are actually fresh and healthy. Mothers who have
料百分之百的新鮮、健康，尤其是家
children do know that most of the commercial cookies have
有孩子的媽媽們都知道，市售餅乾往
excessive artificial synthetic additives but mothers cannot
往含有過多的人工合成添加物，沒有
totally stop their children from eating them. If mothers can
辦法完全禁止孩子們吃。如果能在家
make the cookies with children at home, they not only don’t
中和孩子一起製作，不僅沒有健康上
need to worry about the health problem but also improve the
的疑慮，還能增進親子感情，讓孩子
connection with their children, allowing them to enjoy the fun
體驗到手作樂趣，一舉數得！
of handmade cookies.
在這本書中，我規劃了五、六十種
In this book, I organize about fifty to sixty types of dessert
好吃又簡單易做的點心食譜，依其口
recipes that are delicious and easy to make. According to their
感及麵團質地分為越嚼越香的「硬式
tastes and dough textures, they are divided into “hard cookies”
餅乾」、酥鬆香甜的「軟式餅乾」和
that taste better as you chew, “soft cookies” that are soft and
司康、鬆餅、比司吉、派等多種「變
sweet with good smell, and the “modified pastry” that include
化式小西餅」，都是廣受歡迎的午茶
scone, waffle, biscuit, and pie. They are all popular tea time
小點心。
snacks.
書中每道食譜，我也盡其所能的
I also try my best to explain the formula, baking time,
將配方、烤焙時間、製作數量以及需
production quantity, and the tools needed of every recipe, as
要準備的工具一一說明清楚，還有詳
well as the detailed step by step diagram to let the readers
實的步驟圖示範，讓人一目瞭然。同
understand. I also combine the questions from students in
時我也整合了過去在教學時，學生們
class, for example, why the bottom of cookies is burned easily,
常會碰到的問題，如「餅乾底部為何
why some cookies need soda powder while others do not, etc.
很容易烤焦？」、「為什麼有些餅乾
I answer them one by one, hoping the readers can pick them
要加蘇打粉，有些卻不用？」等等，
up easily in practice and use different type of dough to make a
逐一加以解答，希望讀者實際操作時
variety of snacks.
更加得心應手，善用各種不同的麵 團，做出千變萬化的小點心。
Handmade pastry can link up the family members. After simple decoration and packaging, it becomes an exquisite
一片片充滿手感溫度的餅乾西
gift for friends and relatives. In the modern society where
點，除了能籠絡家人感情之外，還可
everything emphasizes quickness, the meaning of handmade
加上簡單的點綴、包裝，搖身一變成
pastry can really amaze everyone who receives it.
餽贈親友的精緻禮物。在樣樣講求速 成的現代社會，手工製作的情意，相 信會讓每個收到的人都讚嘆不已呢！
Turn to the next page quickly, and go to kitchen start “stirring.”
趕快翻開下一頁，走進廚房開始 「攪和」吧！
作者簡介
吳金燕 台北市立木柵高工烘焙老師 台北市立文山特殊教育學校成教班烘焙 老師 新北市新店佳佳烘焙材料店烘焙老師 新北市板橋大家發廚藝教室烘焙老師
About the Author Chin-Yen Wu
Baking teacher at Taipei Municipal Muzha Vocational High School Baking teacher of continuing education class at Wenshan School of Special Education Baking teacher at Jia-Jia baking supply store in Hsintien, New Taipei City Baking teacher at Da-Jia-Fa culinary class in Banqiao, New Taipei City 3
Contents 目 錄
02 作者序 Foreword
快樂做餅乾！ Making Cookies Happily!
10 愛上烘焙第一堂課 First Lesson in Making You Fall in Love with Baking
Part 1
硬式餅乾～咔滋咔滋 真好吃
13 基本材料認識 Acquaintance of Basic Materials
Hard Cookies~Crispy and Delicious
16 烘焙器具介紹 Introduction of Baking Utensils
酥硬性餅乾
19 三步驟成功做小餅乾 Making Cookies Successfully in 3 Steps 22 自用送禮兩相宜 Great for Personal Use or Gifts
Crackers
28 果醬小西餅 Small Desserts with Jam
◆烘焙杏仁粉應選哪一種？ What kind of almond flour should we choose for baking?
30 檸檬卡滋 Lemon Crunchy
◆如何使檸檬風味更香？ How to make lemon smell even better?
32 亞麻仁胡桃餅乾 Linseed Walnut Cookies
◆堅果類餅乾怎麼烤最香？ How to bake cookies with nuts so that they smell the best?
34 花生醬烤餅 Peanut Paste Cookies
◆麵團太黏手不好捏怎麼辦？ What should we do if dough is too sticky to shape?
4
36 牛奶小西餅 Small Desserts with Milk
◆餅乾焙烤前為何要叉洞？ Why should we poke holes before baking the cookies?
38 卡蕾特西餅 Ka Leite Dessert
◆卡蕾特西餅速配桔皮絲？ Why do Ka Leite match with orange shreds?
40 香蔥蘇打餅乾 Scallion Crackers
◆如何自己做烘焙用香蔥？ How to make baking purpose scallions by ourselves?
42 小紅莓捲心餅 Cranberry Rolls
44 匈牙利紅椒起司棒 Hungarian Paprika Cheese Sticks
46 草莓花圈 Strawberry Wreaths
48 楓糖燕麥烤餅 Maple Syrup and Oat Scones ◆即食燕麥片能做餅乾嗎？
◆起司粉應選哪一種起司？ What types of cheese powder should we choose?
52 棋格餅乾 Checkerboard Cookies
◆為何不能用調味可可粉？ Why do we not use flavored cocoa powder?
54 黑椒洋蔥鹹餅乾 Salted Crackers with Black Peppers and Onions
◆為何麵團必須先冷凍才切塊？ Why should we freeze dough first before cutting it?
56 咖啡歐蕾 Café Au Lait
◆糖粉可以用砂糖代替嗎？ Can sugar powder be replaced with granulated sugar?
58 皇家小西餅 Royal Desserts
◆如何烤出夏威夷豆香味？ How to bring out Hawaiian beans flavor?
◆融化巧克力能用微波爐？ Can a microwave be used to melt chocolate?
50 咖哩棒 Curry Sticks
◆什麼是硬質乳酪？ What is hard cheese?
Cookies
◆糖油攪打多久才算鬆發？ How long does it take to stir sugar and grease until they are considered risen?
脆硬性餅乾
60 什錦果麥脆餅 Assorted Fruits and Wheat Crackers
◆紅糖為什麼要過篩？ Why do we sift light brown sugar?
Can instant oatmeal be used in making cookies?
5
62 伯爵核桃小西餅 Earl Walnut Desserts
◆核桃為何要先烤香？ Why do we bake walnuts first?
64 可可芭蕾西餅 Cocoa Ballet Desserts
◆怎樣做漂亮的球形餅乾？ How to make beautiful sphere-looking cookies?
66 松子金三角 Pine nuts Golden Triangles
◆怎樣判斷麵團冰凍夠硬？ How to determine dough is frozen and hard enough?
68 蕎麥黑糖雜糧餅乾 Buckwheat and Cereal Brown Sugar Cookies
軟式餅乾～隨手捏揉 花樣多 Soft Biscuits~Make All the Patterns You Want 酥鬆性餅乾
Crunchy Soft Cookies 74 核桃酥 Walnut Crispy Cookies
70 義大利堅果脆餅 Italian Biscotti ◆堅果脆餅的由來？ What is the origin of biscotti?
◆綿白糖與砂糖有何不同？ What is the difference between refined soft white sugar and granulated sugar?
◆蕎麥粉為何不能加太多？ Why should we not add too much buckwheat flour?
Part 2
76 榛果巧克力小西餅 Hazelnut Chocolate Desserts
◆榛果如何選購及保存？ How to choose and preserve hazelnuts?
78 英式奶油酥餅 English Butter Shortbread
◆烤酥餅要不要加發粉？ Do we need to add leavening agent when baking shortbread?
80 抹茶核桃雪球 Matcha Walnut Snowballs
◆抹茶是即溶綠茶粉嗎？ Is matcha instant green tea powder?
6
82 杏仁焦糖餅乾 Candied Almond Cookies
◆如何自己熬製糖脆？ How do we cook crispy sugar coating by ourselves?
84 巧克力雙重奏 Chocolate Duet
◆巧克力為何不能直接煮？ Why can we not just cook chocolate directly?
86 鳳梨燒菓子 Pineapple Baked Pastries
◆用矽膠烤模有哪些優點？ What are the advantages of silicone molds?
88 雪姬 Snow Beauty
90 腰果酥餅 Cashew Shortbread
94 草莓泡泡 Strawberry Bubbles
92 玫瑰花香小西餅 Roses Desserts
◆如何判斷「溼性發泡」？ How to determine soft peaks?
96 波浪紋夾心餅乾 Wavy Sandwich Crackers
◆如何用擠花袋擠出麵糊？ How to squeeze out flour batter with a pastry bag?
98 抹茶丹麥酥 Matcha Danish Shortbread
◆丹麥酥為何偏愛菊花造型？ Why do people use chrysanthemum flower shape for Danish shortbread?
100 黑炫風餅乾 Black Tornado Cookies
◆什麼是杏仁角？ What are chopped almonds?
◆烘焙用腰果如何選購？ How to choose baking purpose cashew nuts?
Soft Dough Cookies
◆如何快速刨出檸檬皮末？ How do we grate lemon peel pieces quickly?
軟性麵糊餅
102 椰絲球 Coconut Balls
◆椰絲球乾鬆爽口的祕密？ What is the secret of making crunchy and tasty coconut balls?
◆烘焙用玫瑰花如何使用？ How to use baking purpose roses?
104 蘿蜜亞西餅 Romias Cookie
◆如何防止麥芽糖冷卻黏鍋？ How to prevent maltose from sticking to a pot after cooling down?
7
薄片形餅乾
Part 3
106 什錦堅果瓦片 Assorted Nuts Crisps
變化式小西餅～午茶 點心好搭檔
Crisps
◆烤瓦片如何防止四邊焦黑？ How to prevent crisps burning the edges?
108 芝麻薄餅 Sesame Crisps
◆剛烤好的餅乾為何不酥脆？ Why are freshly baked cookies not crunchy?
110 咖啡杏仁薄餅 Coffee Almond Crisps
◆蛋液為何必須分次加入？ Why should egg mixture need to be added in separately?
A Variety of Desserts~Good Choices for Tea Time Snacks 司康
Scones 120 香蔥火腿司康 Scallions and Ham Scones
What is the origin of scone?
112 櫻花蝦杏仁薄燒 Almond Crisps with Cherry Shrimps
122 蜂蜜燕麥司康 Honey Oat Scones
◆如何防止薄片餅乾破碎？ How to prevent crisps from breaking apart?
◆冷掉的司康如何再加熱？ How to re-heat cold scones?
114 海苔薄燒 Seaweed Crackers
124 比司吉 Biscuits
◆起司粉有哪些烹飪妙用？ What are the good uses of cheese powder?
116 香橙蕾絲薄餅 Orange Lace Crisps
◆如何幫薄片餅乾做造型？ How to shape crisps?
8
◆司康名稱的由來？
◆比司吉香Ｑ鬆軟的祕訣？ What is the tip on making crunchy and soft biscuits?
鬆餅
Waffles 126 瓦夫鬆餅 Waffles
◆如何保存鬆餅香濃美味？ How to preserve thick aroma and flavor of waffles?
138 覆盆子起司派 Raspberry Cheese Pie
◆如何製作覆盆子凍？ How to make raspberry jelly?
140 茅屋咖啡起司派 Cottage Coffee and Cheese Pie
◆如何自己做卡士達醬？ How to make custard sauce by ourselves?
128 一口香酥小鬆餅 Bite-Size Crunchy Waffles
◆一口小鬆餅的祕密？ What is the secret of bite-size crunchy waffles?
派餅 Pies
130 太妃糖堅果塔 Toffee Nut Tarts
◆如何熬煮太妃糖醬？ How to cook toffee sauce?
132 林茲派 Linzer Torte
◆林茲派出爐為何不能馬上吃？ Why can Linzer torte not be eaten right after being taken out of oven?
134 巧克力小塔 Mini Chocolate Tarts
◆融化巧克力的技巧？ What is the technique for melting chocolate?
136 波士頓派 Boston Cream Pie
◆波士頓派是蛋糕還是派？ Is Boston cream pie a cake or a pie?
9
愛上烘焙第一堂課 First Lesson in Making You Fall in Love with Baking 餅乾麵團二大基本類型 初學餅乾製作，可從麵糊的攪拌方式著手， 大致有以下兩種類型：
Two Basic Types of Cookie Dough Beginners learning cookie making can start from the stirring of the flour batter. There are basically
1 糖油拌合法 大部分餅乾都採用糖油拌合方式，先將材 料中的奶油與糖拌打至顏色變白呈鬆發狀，再 加進蛋液或牛奶等溼性材料，最後加入麵粉拌 合。由於拌合過程中會打入大量空氣，因此打 發程度越大，麵糊就越容易擴展成膨鬆狀，成 品口感也會特別酥鬆。
2 直接攪拌法 即是將所有材料全部加在一起攪拌的方式，
two types:
Creaming Method Most cookies use creaming method. Butter and sugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air. The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.
但仍要分溼性材料、粉類及油脂類並依序加 入，每放進一項材料都要先攪拌均勻再加入下
All Ingredient Method
一項，直到所有材料的顏色及型態都均勻一致
This method is to add in all materials at the same
即可。過度攪拌反而會使麵粉出現筋性，口感
time and then stir them. Wet materials, flour, and
就變差。
oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.
10
三種餅乾家族介紹 ●
酥硬性餅乾 因為使用油脂量較多，成品口感較酥，但
Introduction of Three Cookie Families ●
Crackers
是不容易塑型，要先放到冰箱冷凍或冷藏至凝
It has more grease so the texture is crunchy.
固，才能順利切成小塊再烤焙，因此又稱為
It is not easy to shape. Frozen or chill it in the
「冰箱小西餅」。不過要注意不可冷凍過久，
refrigerator until it solidifies before cutting it into
以免麵團太硬，切割時反而容易碎裂。
small pieces for baking. It is also called “refrigerator
●
脆硬性餅乾 配方中的糖與油脂用量都比較多，需將麵
pastry.” Do not keep it frozen for too long as the dough may get too hard, and that it may break easily during cutting.
團冷藏至稍硬，再利用餅乾壓模壓出造型或切 割，才能烤出又脆又硬的口感。如有名的義大 利脆餅，適合細細咀嚼其中的香味。
●
Cookies It has more sugar and grease in the formula. We
need to chill the dough until it is a little hard, and
軟性餅乾
then use a cookie cutter to cut a desired shape so
軟性餅乾有容易塑型的特點，最適合製作造
that we can get crispy and hard texture after baking.
型多變的花樣餅乾，享受手作樂趣！包括麵團
For example, we can chew the well-known Italian
●
較軟的酥鬆性餅乾，配方含水量較高的軟性麵 糊餅乾，以及含油量較高的薄片形餅乾。
biscuit slowly to experience the fragrance within. ●
Soft Biscuits
質地稍硬的麵糊可以直接用手捏塑成型；較
Soft cookies are easy to shape. It is very suitable
稀軟的可以用湯勺或小湯匙隨手挖一匙，直接
for making a variety of patterns to enjoy the fun
放在烤盤上推平再烤焙；更溼軟一點的麵糊，
of handmade. It includes the crunchy soft cookies
只要用擠花袋搭配各式花嘴，便能輕鬆擠出自
made of softer dough, the soft dough cookies with
己想要的各式花紋造型。
higher water content, and the thin cookies with
在操作時需要注意的是，每塊麵團份量、大 小及厚薄程度要一致，以免烤焙的成果不佳。
higher grease content. Dough with harder texture can be molded by hands. For the softer one, use a spoon to dig a spoonful of dough and place it on a baking tray. For the even softer batter, use a pastry bag with a variety of tips to easily squeeze out the various patterns you want. Note that during operation, the amount, size, and thickness of the dough should be consistent to avoid bad baking results.
11
美味的祕密 1 材料配方必須精確掌握：麵團中的液體（包括蛋液、牛
奶、水）、奶油及糖分，都是影響餅乾軟硬、酥鬆的重 要關鍵，配方比例必須精確掌握。 2 創造軟硬酥脆不同口感：當麵團中的水分及油脂較少
時，餅乾口感就較硬；想烤出鬆軟一點的口感，奶油的 比例就要拉高。至於糖分比例高的配方，烤出來的餅乾 比較香脆。 3 多用磅秤培養手感經驗：建議烘焙新手剛開始分割麵團
時，最好多用磅秤輔助，每塊小麵團控制在10∼30公克 左右；等到培養出「手感」，就能憑經驗抓出適當的份 量了。
Secrets of Tasty Taste 1 Material formula needs to be in precise control: Liquid in the
dough (egg mixture, milk, and water), butter, and sugar all can impact the hardness and crunchiness of the cookie. The formula proportion needs to be in precise control. 2 Create different tastes in hardness, crunchiness, and
crispiness: When the dough contains less water or grease, the texture will be harder. To create more crunchy texture, add more butter. The formula with higher sugar content will produce crispier cookies. 3 Use weight scale often to develop the hand feel: It is
recommended for beginners to use a weight scale when cutting the dough. Each dough portion is to be kept between 10 to 30g. Once the hand feel is developed, the appropriate portion can be grasped according to experience.
12
基本材料認識 Acquaintance of Basic Materials ◆
麵粉
◆
Flour
市售麵粉依內含蛋白質
The commercial flour is divided into high, low
比例多寡，分為高筋和低
and medium gluten flour based on the protein
筋麵粉，以及介於兩者之
proportion. Handmade cookies usually use low
間的中筋麵粉。一般手工餅乾製作，以低筋麵
gluten flour. Occasionally use high or medium
粉為主，偶爾搭配高筋或中筋使用，也可創造 不一樣的口感。 ◆
奶油 奶油是牛奶中提煉出
gluten flour to create different tastes. ◆
Butter Butter is solid fat extracted from milk. Using
butter in baking desserts can make the final product leavening and add fragrance. It has salted and
的固體油脂，用於烘焙
unsalted types. Baking recipes usually use unsalted
點心可使成品具有膨鬆
butter. Be careful to check for the label when
感並增添香味。分為含鹽和不含鹽的兩種，一
purchasing.
般烘焙食譜所使用的奶油多為無鹽奶油。選購 時要看清包裝上的標示。 ◆
安佳酥油 是無水奶油的一種，就是去除奶油中的水分
所製成。與普通奶油一樣可作烘焙用，不過酥
◆ Anchor
Butter
It is a type of waterless butter by removing the water content. It can be used in baking just like the regular butter. As the water content is less, add appropriate amount of water to the materials.
油所含的水分較少，如要替換使用，需酌量增 加材料中的水分。
13
◆
雞蛋
◆
Egg
雞蛋經快速攪拌至起泡，會改變蛋白質的結
When eggs are quickly beaten to foamy, the
構，讓餅乾吃起來具有膨鬆感，且充滿香味及
protein structure is changed, making cookies soft,
增加色澤。需使用放置在常溫下的雞蛋，如從
leavening, full of fragrance, and colored. Use the
冷藏室取出需先退冰。
eggs in room temperature. If they are taken out from
◆
糖 烘焙常用的糖，可分為細砂糖、糖粉、紅
糖、糖漿等，主要做為餅乾中的甜味劑。因風 味略異，可根據欲呈現的餅乾特性選擇使用。
the refrigerator, thaw them first. ◆
Sugar Sugar used in baking can be divided into
g r a n u l a t e d , p o w d e r e d , l i g h t b r o w n s u g a r, and molasses, and they are mainly used as
大致來說，糖分可使餅乾麵糊更細膩，經烘烤
the sweeteners for cookies. As the flavor is
焦化後也會影響成品的色澤，並有保持水分、
slightly different, select the ones to present the
避免成品出爐後太快變質的效果。
characteristics you want. In general, sugar can make the dough more exquisite. The color of final product
小蘇打粉
may be different after being baked. Sugar also can
小蘇打粉（Baking Soda）簡稱B.S，呈弱鹼
keep water in cookies to prevent the final product
性，在烘焙中主要做為膨大劑使用。加進餅乾
from going bad too fast after being taken out from
麵團，經過烘烤能使體積膨脹鬆發；需小心用
the oven.
◆
量，過多將使成品產生鹼味。用在料理及糕點
◆
中要選購食用級的小蘇打粉。 ◆
泡打粉 泡打粉（Baking Powder）簡稱B.P，也就
是俗稱的發粉，與小蘇打粉同樣都做為西點的
Baking Soda The abbreviation of baking soda is B.S. It is
weak alkaline. It is used as a leavening agent for baking. Add it to the cookie dough, the volume will expand after baking. Be careful to use baking soda, as using too much may make the final product taste
膨大劑使用。成分中除了小蘇打粉，另添加了
a bit alkaline. Buy the food grade baking soda for
其他酸性材料，因此成品會呈現比較膨鬆的狀
cuisine and desserts.
態，並增加鬆軟的口感。 ◆
Baking Powder The abbreviation of baking powder is B.P.
Just like baking soda, it is used as the leavening agent for desserts. Besides baking soda, other sour materials are added in it so that the final product will be more leavening with a soft texture.
14
◆
奶粉
◆
Powdered Milk
奶粉可增加成品中的香味及口感。可分為全
Powdered milk can add flavor and taste to
脂及低脂二種，可使用一般家裡沖泡的奶粉，
the final products. There are whole and low-
亦可至烘焙材料行購買專用的烘焙奶粉，奶香
fat powdered milk. You can use the household
味較濃厚。
powdered milk for baking. You can also go to
◆
可可粉 可可粉是製作巧克力風味的點心必備材料，
baking supply stores to buy the ones primarily for baking which has richer milk smell. ◆
帶有些許苦味及特殊香氣，一般會搭配小蘇打
Cocoa Powder Cocoa powder is essential for making chocolate
粉一起使用，以中和可可粉的酸性，並使成品
flavor desserts. It contains a little bitterness and
增加漂亮色澤。
special aroma. It can be used in combination with
◆
香精
baking soda to neutralize the acidity of cocoa powder while riching the color.
香精常用於增加成品的香氣，並去除蛋腥 味，有原味香草精、檸檬香精、草莓香精等多
◆
Essence Essence is commonly used to increase the aroma
種香味可以選擇。
of the final product and remove the fishy smell of ◆
巧克力磚
eggs. There are original, lemon, strawberry, and
製作巧克力點心的專用材料，需先切碎、以
many other flavors to be choosen from.
隔水加溫的方式融化再使用。有充滿100%巧克 力風味的苦甜巧克力，也有白巧克力、薄荷或 草莓巧克力磚等各種不同口味的巧克力。 ◆
各式堅果 包括杏仁、核桃、腰果、南瓜子等各種堅
果，用來增添餅乾中的香脆口感並提高營養價
◆
Chocolate Bar It’s a dedicated material used for making
chocolate desserts. It needs to be chopped and melted by double boiling method first. There are bittersweet chocolate with 100% chocolate flavor, white chocolate, mint, strawberry, and many other different flavors chocolate bars.
值。揉製在麵團中烘烤時可直接使用；若是當 作烤好的餅乾表面上的裝飾時，需事先用低溫 烘烤至熟。
◆ Assorted
Nuts
Nuts include almonds, walnuts, cashews, and pumpkin seeds. They are used for adding the crispy texture and nutritional value of cookies. Nuts can be directly used in the dough kneading process. If they are used as the decoration on the baked cookies, be sure to bake them at low temperature first.
15
烘焙器具介紹 Introduction of Baking Utensils 餅乾模具和製作工具 ◆
Cookie Cutters and Tools Stainless Steel Basin and Glass
不銹鋼盆、玻璃盆
◆
用來盛裝及攪拌材料的最佳器皿，攪拌後需
Bowl They are the best containers used for holding and
要鬆弛的話也可直接覆上溼布操作。選擇底部 呈圓弧造形的盆較好。
stirring the materials. If loosening is needed after stirring, directly cover it with a wet cloth. It is best
◆
打蛋器
to select the ones with an arc-shaped bottom.
除了攪打蛋液外，亦可用來攪拌質地較稀軟 的材料，使麵糊能均勻的混合。 ◆
◆
Other than beating eggs, it also can be used to stir
電動攪拌器
the ingredients that are softer in texture to make the
想要更快的攪拌和打發奶油，電動攪拌器省
flour batter mixed evenly.
時省力，有不同速度以及分段式的攪拌功能，
◆
而根據攪打的材料，也有不同造型的攪拌器可 供替換。 ◆
Whisk
篩網 主要用來過篩粉類材料。麵粉等粉類食材常
因溼氣或貯藏不當而有受潮結塊現象，利用篩
An electric mixer is the most time and laborsaving tool to quickly stir and beat butter. It offers different speeds in stirring and different forms of beaters according to ingredients. ◆
Sieve Mainly used for sifting flour. Flour and other
網將其過篩後再使用，容易混拌均勻，也能使 成品口感更細緻。
Electric Mixer
powder ingredients may have agglomeration to form chunks due to moisture or improper storage.
◆
磅秤
Use a sieve to sift the flour before using to mix them
做烘焙點心時，奶油、麵粉都需要根據一
evenly, making the final products taste even more
定的比例調配，因此磅秤是不可或缺的工具之
silky and softer.
一。其中，電子磅秤又比傳統磅秤更能進行精
◆
確的計量。
Weight Scale Butter and flour both need a certain proportion
to mix for baking, so that a weight scale is an indispensable tool. An electronic scale is better than a traditional one for accurate measurement. 16
◆
量匙
◆
Measuring Spoon
用來秤量較少量的材料使用，如鹽、小蘇打
Measuring spoons are used for measuring small
粉等。由１大匙、１小匙、1/2小匙、1/4小匙四
quantity of ingredients, such as sugar, baking soda
種尺寸各一支串成一組，有塑膠與不銹鋼兩種
etc. There are four sizes of spoons, 1 tbsp., 1 tsp.,
常見材質。較準確的計量方式是用量匙盛滿材
½ tsp., and ¼ tsp. They are linked together to form
料後，再用筷子或刮刀刮平。 ◆
量杯 秤量粉類或液態材料的必備工具，有不銹
鋼、壓克力及鋁製等不同材質。秤量材料時需
a set available in plastic or stainless steel materials. The accurate way to measure ingredient is to scoop it up by a measure spoon and then use chopsticks or a scraper to scrape the excess on top. ◆
跟杯面的刻度呈一水平線才夠準確。 ◆
麵棍 用來將麵團壓成適當的厚度。一般市售多為
木製品，使用後需洗淨並以乾布擦拭、保持乾
A must-have tool for measuring powder or liquid materials, and they are available in stainless steel, acrylic, and aluminum. The materials being measured need to have the top level matching with the scale marked on the cup.
燥，避免發霉。 ◆ ◆
Measuring Cup
Rolling Pin Used for rolling the dough into an appropriate
刮刀 用橡膠製成的刮刀具有彈性，在拌合材料、
thickness. Most of the commercial rolling pins are
攪拌麵糊時相當方便；能將較黏稠的麵糊從鋼
available in wood. After use, they need to be washed
盆內刮下來，減少材料在製作過程中的損失。
and wiped with a dry cloth to prevent mildew.
◆
烤架 一般多放置於烤箱中當烤架使用，亦可取出
做為置涼架。將剛出爐的餅乾放置在烤網上進 行冷卻，可充分散熱，使餅乾口感更酥脆。
◆
Scraper Plastic-made scrapers have elasticity and they are
convenient in mixing ingredients and stirring flour batter. They can also scrape the stickier flour batter from the stainless steel basin to reduce the loss of ingredients during making process. ◆
Grill It is often used in an oven, or that it can be used
as a cooling rack when placed outside. The freshbaked cookies can be put on the grill for cooling, making the texture even crunchier and crispier.
17
◆
餅乾模
◆
Cookie Mold
壓製餅乾圖案時使用，市售品分為塑膠及金
Used for pressing patterns on cookies and are
屬兩種材質。將麵團 平後，再將餅乾模具以按
available in plastic and metal. Roll out the dough
壓方式壓出圖案即可。
flat and use the cookie molds to press into them to make desired patterns.
◆
烤盤 選購時必須搭配烤箱的規格使用。要是擔心
餅乾麵團容易沾黏的話，只要在上面另鋪上一 層烘焙紙即可。 ◆
擠花袋、花嘴
◆
Baking Tray Pick up the ones fitting the oven specifications.
Cover a sheet of baking paper on it if you are worried that the dough may stick to it. ◆
Pastry Bag and Tip
擠花袋又稱為三角袋，開端可接合不同樣式
They are also called triangle bags. The opening
的花嘴使用，填入麵糊後可製作成各種花樣的
can be connected with different tips to offer a
餅乾。
variety of cookies after filling in flour batter.
◆
派盤
◆
Pie Plate
一般常見多為鋁合金製成，其中還有經過特
They are commonly made of aluminum, and
殊處理的不沾材質，也可選購用一次即丟的拋
some of them are made of non-stick materials with
棄式派盤。根據造型，亦有圓形、菊花、心形
special treatment. You can also buy the disposable
等多種規格可供選擇。 ◆
單柄鍋 將奶油或巧克力以隔水加熱方式融化時，使
用這一類帶柄的小鍋子盛裝最為方便。
pie pan. They are available in round, daisy, heart, and many different shapes. ◆
Saucepan When melting butter or chocolate by double
boiling method, use small saucepan with a handle. It is most convenient.
18
三步驟成功做小餅乾
Making Cookies Successfully in 3 Steps
第一步
混合材料
＊奶油充分軟化了嗎？
Step 1
Mixing Ingredients
＊Is the butter fully melted?
奶油是餅乾香酥美味的來源之一，從冰箱
Butter is one of the sources of the delicious
取出後需先放在室溫下使其自然軟化，直到用
and crisp cookies. After taking it out from the
手指按壓奶油，表面有凹陷狀，即可輕易與其
refrigerator, leave it in room temperature to make
他材料融合。如果食譜中註明使用的是軟化奶
it soften naturally. When being pressed with a
油，就不能透過任何一種加熱方式或融化成液 態，以免影響成品。
＊粉類分別過篩了嗎？ 麵粉、小蘇打粉、香草粉……各種粉類食材 加入攪拌前，必須一一用篩網過篩，使顆粒均
finger tip and that the surface shows a concave, it can be mixed easily with other materials. If the recipe specifies soften butter, do not use any heating method to melt it into liquid form as it may affect the final product.
＊Are the powders sifted?
勻一致。過篩時將粉類倒在篩網上，輕輕抖動
Flour, baking soda, vanilla powder, and all types
就可以了，如最後仍有較粗大的粉粒，只要用
of powder need to be sifted one by one to make the
手捏碎，再輕輕抖動篩網即可。
particles uniform before being mixed and stirred.
＊每種材料該分別加入嗎？ 當糖油拌合好，才能加入篩過的麵粉、香 料，再依序加入蛋或其他液態材料。且最好採 「分次加入」的方式，以免油水分離及過度攪 拌。開始接觸麵粉，只要記住簡單三步驟，就
During sifting, just gently shake the sieve. If there are still coarse particles, just use fingers to crush them and gently shake the sieve again.
＊Do every ingredient need to be added in separately? Sugar and oil need to be mixed well before
能輕鬆做出色香味俱全，全家大小都喜愛的手
adding in sifted flour and spices, followed by eggs
工餅乾！
and other liquid materials. Add them in order to prevent the oil-water separation and excessive stirring. Remember these three simple steps and you can easily make the handmade cookies that offer excellent flavor and taste enjoyed by the whole family.
19
第二步
攪拌成團
＊麵團或麵糊鬆發了嗎？
Step 2
Stirring and Making Dough
＊Is the dough or beaten leavened?
奶油加上砂糖或糖粉，再經快速攪打至內部
Leavening is to add granulated sugar or powdered
組織充滿空氣的步驟，稱為「打發」。不只是
sugar to butter and quickly stir whip them until the
為了讓材料均勻混合，還要讓油脂及糖透過攪
inside is filled with air. This is not only to make
拌而產生乳化作用，將空氣打入麵團組織內，
the ingredients evenly mixed, but also allow the
使麵團或麵糊更膨鬆、光滑。
emulsification of grease and sugar through stirring.
＊攪拌力道太重了嗎？ 攪拌過程中要注意，力道宜輕不宜重。不管 是用手還是用電動攪拌器，只要輕輕拌勻就行 了。在乾性、溼性材料分別依序加入後，只要 一拌勻，就要馬上停止攪拌。
＊不能順同一方向攪拌嗎？ 攪拌時，不可順同一方向規律性地攪拌，
Pump air into dough and batter to make them even more bulky and smooth.
＊Do I stir with too much force? Apply light, not heavy force during the stirring process. No matter if it is done manually or by an electric mixer just mixes it gently. After dry and wet ingredients are added in order and mixed evenly,
以免改變麵粉的筋性，產生所謂的「出筋」現
stop stirring immediately.
象。最佳的方式是用橡皮刮刀將鋼盆底部的麵
＊Can’t I just keep stirring along the same
糊材料剷起，往中間切入或推、壓。
direction? Do not keep stirring in the same direction as it may change the gluten property of the flour. The best method is to use the rubber scraper to shovel the flour batter from the bottom of the steel bowl, and push or press it toward the middle.
20
第三步
塑型烘烤
＊麵團大小一致嗎？
Step 3
Shaping and Baking
＊Is the dough in equal size?
餅乾麵團的厚度及體積大小，會影響生熟
The thickness and sizes of the cookie dough
度，因此不宜太厚或過大，且大小及形狀需均
affect the levels of ripeness. Do not make it too
一。排放烤盤上時，每塊麵團中間要預留適當
thick or too big, and that the sizes and shapes
空間，以免受熱膨脹而黏在一起。
should be consistent. Leave some spaces between
＊烤箱溫度夠熱嗎？
prevent them from sticking to each other after being
將餅乾放入烤箱烤焙前約10∼15分鐘，烤箱 需事先預熱（上、下火各180℃），可幫助麵團 受熱更均勻。由於每個廠牌的烤箱特性不同，
the dough when placing them on the baking tray to heated and expanding.
＊Is the oven temperature suitable? The oven needs to be pre-heated (180℃ both
烘烤時最好依照餅乾上色情形隨時調整時間或
upper and lower heat) 10 to 15 minutes before
溫度，不必完全照食譜操作。
placing the cookies inside for baking to help
＊成品烤焙上色了嗎？ 烤箱的上火跟餅乾表面上色最有直接關係； 而下火溫度太高，或烤盤太接近下層，很容易
create an even heating atmosphere for the dough. As the ovens from different manufacturers vary in properties, it is best to adjust the time and temperature based on the coloring of the cookies
造成餅乾底部或邊緣被烤焦。所以烤焙時也要
during the baking process, no need to completely
視狀況調整烤盤擺放的上下距離，或中途將烤
follow the recipe.
盤轉個方向，就能烤出色澤及熟度均勻的餅乾
＊Are the final products colored during
點心了。
baking? The upper heat of the oven is directly related to the surface coloring of the cookies. If the lower heat is too high, or the baking tray is too close to the lower part, it may burn the bottom or the edge of the cookies. Adjust the position of the tray when baking, or change the orientation of it during baking to make the color and crookedness of the cookie desserts consistent.
21
自用送禮兩相宜
Great for Personal Use or Gifts
手工餅乾的保存 當餅乾熱呼呼出爐時，撲鼻而來的香味，總 是令人想忍不住嚐它一口！不過，這時候可不 是品嚐的最佳時機喔！剛烤出來的餅乾，必須 等到完全放涼，才能展現酥、香、脆的特性， 吃起來口感最好。 但是，剛烤好的餅乾如放在室溫下過久，也 會因為吸收溼氣而變軟，因此放涼後最好馬上 裝入密封罐或密封袋中，置於室溫下保存。存 放良好的話，通常可保鮮一星期左右。也可將 一片片餅乾分別用小包裝袋密封好，待食用時 再拆封，保鮮期甚至可長達半個月。 萬一餅乾受潮軟化了也沒關係，只要放到烤 箱中用150℃低溫慢烤3∼5分鐘將水分烤乾，就 能恢復原有的酥脆口感了。
手工餅乾的包裝 每每收到手工製作的小禮物，心中總是充滿 驚喜與感動。餅乾烤好後，幫它們加上巧思包 裝，把這份溫暖傳遞給親朋好友吧！ 烘焙材料行有各種尺寸及花樣的包裝盒可 供選擇，平時自己也可以收集一些漂亮的紙袋 或紙盒。在底部鋪入乾淨的棉紙，就可裝入餅 乾，表面再繫上緞帶或黏上蝴蝶結。簡簡單單 的素材，結合一點小創意，為自己親手烘焙的 餅乾穿上美麗外衣，就是一份情意滿滿、讓人 愛不釋手的禮物喔！
22
Storing Handmade Cookies
Packaging Handmade Cookies
We always want to take a bite of the fresh and
We are full of surprise and joy whenever we
hot cookies when they were just taken out of the
receive handmade gifts. After finishing baking the
oven with great aroma. However, this is not the best
cookies, package them creatively and send this
time to taste them. The freshly baked cookies need
warmth to all friends and relatives.
to be chilled to show the crunchiness, fragrance, and crispiness and that they offer the best texture.
Baking supply stores offer a variety of sizes and patterns of packages to be choosen from. You can
However, if they are left in the room temperature
also collect beautiful paper bags or boxes. Put in
for too long, they may become soft due to absorbing
clean paper at the bottom and then cookies. Tie the
moisture. It is best to put them in sealed cans or
bag or box up with a ribbon or a bowtie. Combine
bags and store them in room temperature after they
a simple material with creativity to dress the
chill. With proper storage, they can stay fresh for
handmade cookies. And that is a great gift full of
about one week. They can also be sealed in small
sincerity and loved by everyone.
packet one by one.Open them only when eating, and that the shelf life can be as long as half a month. It is still alright if they become soft due to moisture. Put them in an oven and heat them up at 150℃ for 3 to 5 minutes to dry the moisture and that can restore the original crispy texture.
23
盒裝法 Box Method 準備材料 Material 圓形紙盒（附蓋）
Round paper box (with lid)
棉紙
Tissue paper
緞帶
Ribbon
花邊紙
Lace paper
作法 Step
1 先將棉紙及花邊紙鋪入紙盒 當中。 Spread the tissue paper and lace paper inside the paper box first.
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2 緞帶摺疊成漂亮的蝴蝶結， 備用。 M a k e a b o w t i e w i t h t h e ribbon for later use.
3 將 餅 乾 放 入 盒 中 ， 蓋 上 盒 蓋，貼上蝴蝶結即可。 Put the cookies into the box, cover it with the lid, and then stick the bowtie to the box.
袋裝法 Bag Method 準備材料 Material 各式棉紙
Assorted tissue papers
玻璃紙
Cellophane
細紙絲
Shredded paper
金線
Golden thread
緞帶
Ribbon
棉紙袋
Cotton bags
作法 Step
1 起司棒用棉紙包好備用。 Wrap cheese sticks with tissue papers.
2 在棉紙袋中放入細紙絲，再 放入起司棒。 P lace the shredded paper inside the cotton bag and then put the cheese sticks in.
3 用玻璃紙將棉紙袋包好，收 口在上摺成扇形，並且綁上 金線。 Use the cellophane to wrap
4 綁上蝴蝶結並將上方玻璃紙 拉平整即可。 Ti e a b o w a n d p u l l t h e cellophane on top flat.
the cotton bag, fold the mouth of the bag into a fan shape, and tie together with the golden thread. 25
閒話點心
C hatting ab out Dess er ts
餅乾點心的由來 The Origin of Cookie Desserts 用不同比例的麵粉、奶油、糖、蛋揉揉拌拌， 就 能 做 出 變 化 萬 千 的 餅 乾 點 心， 據 說 是 距 今 一百多年前無心插柳下的產物呢！
史上第一片比斯開餅乾 相傳十九世紀時，有一艘英國帆船行駛到法 國附近的比斯開灣，突然遭遇狂風大浪，船隻 因觸礁擱淺，停留在一座小島上。在食物缺乏 情況下，船員只好拿出船上僅剩的麵粉、砂糖、 奶油等材料，隨意混合再用火烤熟，沒想到味 道竟出奇的鬆脆好吃。後來回到英國，就把這 種隨手捏烤的麵餅稱為「比斯開」(biscuit)。也 有一說認為這種油脂量較少的硬質餅乾，因為 容易攜帶、可長期保存不變質，是古代行軍或 搭船時人人必備的營養口糧。
有趣好吃的幸運餅乾 如果有機會到美國旅遊，不妨到中國餐館吃 頓飯！這些餐廳大部分都會在飯後附上元寶形 狀的幸運脆餅，又稱為「籤語餅乾」。用手抓 住籤頭兩端輕輕掰開，就會露出一張白色小紙 條，上面寫著一些有趣的諺語、預言或是數字。 因配方與日式煎餅十分相似，也被認為是旅居 美國的日本人改良而成。 現在不僅在美國，其他國家的中餐館有時也 能見到這種趣味成分居多的幸運餅乾，甚至還 有廠商製成商品直接販售。下次自己烤薄片形 餅乾，不妨趁著剛烤好還未定型前，夾入紙條 再捏成元寶狀，自己創造好吃又好玩的餅乾！
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Rub and stir flour, butter, sugar, and egg in different ratio to create a variety of cookie desserts. It is said to be a product done by accident more than a hundred years ago.
The First Biscuit in History A legend said that in the 19th century, a British ship sailed to Biscay near France and encountered a storm. The ship ran aground and stayed in a small island. In shortage of food, the crew mixed the leftover flour, sugar, butter, and other materials, rubbed and heated them up. The taste was surprisingly delicious and crispy. After they returned to England, they introduced this type of baked bread as “biscuit.”There was another saying that this type of hard cookie in low grease was easy to carry and could be stored for long time without spoilage, and that it was a nutritional ration desired by people in the march or sailing in the past.
Fun and Delicious Good Luck Cookies In the Chinese restaurants located in the U.S., they provide good luck cookies that look like gold ingot after meal. They are also called the fortune cookies. Use hands to gently break them up and you will see a small white piece of paper within. Interesting proverbs, prophecies, or numbers are usually written on it. The formula is similar to Japanese pancake, so some people think that it was invested by the Japanese living in the U.S. back then. Now, not only in the U.S., good luck cookies can be seen in some Chinese restaurants. Some makers are offering it as a merchandise to sell directly. Next time when you bake thin cookies, you can try to put in pieces of paper before the cookies take shape, and then form the cookies into a golden ingot shape. You can create your own fun and delicious cookies!
Part 1
硬式餅乾 Hard Cookies
～咔滋咔滋真好吃！～ Crispy and Delicious
點心小鋪 Dessert Tip
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果醬小西餅
烤焙溫度 Baking Temperature 使用模型
Small Desserts with Jam
Cookie Mold
170～180℃
烤焙時間
約15～18分鐘
Baking Time About 15～18 minutes
5cm花形壓模及3cm圓形壓模各一個 One 5cm flower pattern and one 3cm round shape cutter
材料 製作份量約60片
Ingredient Quantity about 60 pieces
A： 無鹽奶油250公克，糖粉120公克，
A: Unsalted butter 250g, powdered sugar 120g, salt 1/4 tsp.
鹽1/4小匙 B： 全蛋1個，天然香草醬適量
B: 1 whole egg, appropriate amount of natural vanilla
C： 低筋麵粉380公克，乳酪粉30公克
C: Low-gluten flour 380g, cheese powder 30g
D： 杏仁粉60公克
D: Almond flour 60g ※Appropriate amount of assorted jams
※各式果醬適量
Step
製作步驟 1 Ａ 料放入盆中打發（圖1），分２次加入B料
1 Beat ingredient A in a bowl until fluffy (Figure 1),
add in ingredient B (Figure 2) in 2 different times
（圖2）拌勻。 2 C 料過篩，與D料一起加入作法1（圖3），拌
and stir them well. 2 Sift ingredient C; add them and ingredient D into
至均勻無顆粒， 成厚度約0.3∼0.4cm的長方
Step 1 mixture (Figure 3). Stir them well until there
形麵皮，冷藏約30分鐘。
is no granule and form dough measuring about 0.3
3 取出麵皮，用花形壓模壓出形狀（圖4），取
to 0.4cm in thickness. Chill it for about 30 minutes.
1/2的花形麵皮，中間再用圓形壓模壓成中空
3 Take out the dough and use a flower pattern cutter
to cut out a shape (Figure 4). Take half of the
狀（圖5）。
flower-shape dough and use the round cutter to cut
4 將 中空的花形麵皮疊在另一半完整的花形麵
out a circular hole in it (Figure 5).
皮上，即可放入烤箱中烤焙，出爐、待涼，
4 Put the flower-shape dough on top of the dough that
填入適量果醬即可（圖6）。
is intact. Bake them in an oven, cool them down and add in appropriate amount of jam (Figure 6).
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2
3
4
5
6
烘焙杏仁粉應選哪一種？ 烘焙用杏仁粉是美國杏仁磨成的粉，而非中式杏仁茶常用的南北杏，雖沒有南北杏特有的 香氣，但有一股淡淡的堅果味。平時需冷藏保存，若有結塊需壓散再使用。
What kind of almond flour should we choose for baking?
Almond powder is made from grinding American almonds. It is not the type of almond used in Chinese drink so there is no distinct aroma but a light almond smell. It needs to be refrigerated. For any signs of agglomeration, press them loose before using.
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檸檬卡滋
烤焙溫度 Baking Temperature
170～180℃
烤焙時間
Baking Time
使用模型
Lemon Crunchy
約20分鐘 About 20 minutes
無 N/A
Cookie Mold
材料 製作份量約55個
Ingredient Quantity about 55 pieces
Ａ：無鹽奶油200公克，糖粉120公克
A: Unsalted butter 200g, powdered sugar 120g
Ｂ：蛋白40公克 Ｃ：新鮮檸檬汁20公克，烘焙專用檸檬油適量
B: Egg white 40g C: Fresh lemon juice 20g, appropriate amount of baking purpose lemon oil
Ｄ：低筋麵粉350公克
D: Low-gluten flour 350g
Ｅ：新鮮檸檬1個，腰果1/2杯
E: 1 fresh lemon, cashew nuts 1/2 cup
製作步驟
Step
1 將 Ａ料放入盆中拌勻（圖1），分次加入B料
1 Stir ingredient A in a bowl until fluffy (Figure 1),
add in ingredient B in several times, and then stir
拌勻。
them well.
2 再加入C料（圖2）拌勻。
2 Add in ingredient C (Figure 2) and stir them well.
3 接 著加入過篩的D料（圖3），拌至均勻無顆
3 Continuously add in sifted ingredient D (Figure 3)
and stir them until there is no granule.
粒狀。 4 檸 檬以刨絲器刨出綠色皮末，腰果切碎，均
4 S hred lemon with a grater to make green peel
pieces. Chop cashew nuts. Add them both to Step 3
加入作法3中（圖4），並拌勻成麵團。 5 麵團分成數塊，滾成圓柱狀（直徑2cm）（圖
(Figure 4) and stir them well to make a dough. 5 Divide the dough into several pieces in equal size
and roll them into cylinder shape (2cm in diameter)
5），覆上保鮮膜，放入冷凍庫冰硬。
(Figure 5). Cover them with plastic wrap and freeze
6 取出，均切成小塊，排在烤盤上（圖6），即
可放入烤箱中烤焙。
them in the freezer. 6 Take them out, cut them in small pieces and then ,
put them on the baking tray (Figure 6), and they are ready to be baked in the oven.
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2
3
4
5
6
如何使檸檬風味更香？ 想做出檸檬香味的糕點，需加入檸檬皮才能發揮作用。檸檬皮可用磨皮器或刨絲器輕鬆磨 末，但記得要避開果皮內側的白色皮膜，才不會產生苦味。
How to make lemon smell even better?
To make lemon scented desserts, add in lemon peel. Use a scraper or grater to scrape the lemon peel lightly, but be sure to avoid peeling the white membrane inside the peel so that there is no bitterness.
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國家圖書館出版品預行編目資料 手作餅乾零失敗 ／ 吳金燕著 . -- 初版 -- 新北市 : 人類智庫數位科技 , 2015 面；公分 中英對照版 ISBN 978-986-373-103-0（平裝） 1. 點心食譜 427.16
103026097
人類智庫 1979年2月22日 創立
手作餅乾零失敗（中英對照版） 作 者 吳金燕 責任編輯 陳台華 文字編輯 林雅婷 特約編輯 Vanessa Chen 美術主編 張承霖 美術編輯 林夢婷 排 版 曠然設計實業社 發 行 人 桂台樺 投資出版 人類智庫數位科技股份有限公司 發行代理 人類文化事業股份有限公司 公司網址 www.humanbooks.com.tw 公司地址 新北市新店區民權路115號5樓 公司電話 (02)8667-2555（代表號） 公司傳真 (02)2218-7222（代表號） 劃撥帳號 01649498 戶名：人類文化事業有限公司 書店經銷 聯合發行股份有限公司 製版印刷 威鯨科技有限公司
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