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🔹 壁虎餅乾
中秋過後 天氣漸漸變冷
凜冽的寒冬已即將來臨
做些小朋友超愛的壁虎餅乾
願來年大家都能健康平安
萬聖節是每年的十一月一日，但人們會在十月三十一日晚上慶祝萬聖節前夕，也就是萬聖夜。一般認為，萬聖夜源自古代的不列顛群島的凱爾特人，他們認為萬聖夜代表了冬天開始的前夕。相傳這一晚，人間與靈界的界線變得模糊，因此凱爾特人會扮成鬼來討食，形成萬聖夜活動的起源。這裡示範的壁虎餅乾配方也可用於女巫手指、蚯蚓、南瓜等各種造型的萬聖節餅乾哦。（文末附影片）
🔹 Gecko Cookies
It's getting chiller after Mid-Autumn.
Cold winter is just around the corner.
Make some kids' favourite gecko cookies.
Wish everyone in the coming year safe and healthy.
All Saints' Day is celebrated on the 1st of November. All Saints' Eve, also known as Halloween, is celebrated on the 31st of October. It is widely believed that Halloween originated with the ancient British Celts, who believed it marked the eve of the beginning of winter. It was seen as a time when the boundary between this world and the otherworld thinned. So, the Celts would imitate spirits asking for food, which became the origin of Halloween activities. The recipe for the gecko cookies here can also be used to make Halloween cookies in different styles, such as the witch finger, earthworm, and jack-o'-lantern cookies. (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作壁虎餅乾的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將奶油放置室溫約二十分鐘，使其軟化至可用手指在其表面壓出指印的程度。同時以上火 170℃、下火 140℃（實測溫度 150-160 ℃）預熱烤箱。
Leave the butter at room temperature for around 20 minutes. And preheat an oven at 170℃／140℃. (The actual temperature is around 150-160℃.)
(2)
把糖粉與奶油拌到混合均勻。分批加入常溫牛奶拌勻。加入過篩的低筋麵粉拌勻成團。
Mix the icing sugar and butter. Stir them until they are well mixed. Add the milk little by little and mix them well. Add the sifted cake flour and mix them well into a dough.
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| 可用切拌的方式拌勻。圖片來源：cooking23s.blogspot.com |
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| 拌勻後的麵團。圖片來源：cooking23s.blogspot.com |
(3)
把麵團均分成四份（每份約二十五公克）。再將每份麵團分成八公克（用來做四肢）與十七公克（用來做身體）。在烤盤上將它們塑形組合成壁虎的形狀。共做四隻。
Divide the dough into 4 equal pieces (about 25g per piece). Divide each piece into 8g (for the limbs) and 17g (for the body). Shape them into a gecko on a baking tray. Make 4 geckos in total.
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| 捏製的同時，放在一旁的其餘麵團要用無毒保鮮膜蓋好。圖片來源：cooking23s.blogspot.com |
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| 可抹些常溫牛奶來幫助黏合。圖片來源：cooking23s.blogspot.com |
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| 用小刀切割出手指與腳趾的形狀。圖片來源：cooking23s.blogspot.com |
(4)
將烤盤放置烤箱最上層，以上火 170℃、下火 140℃（實測溫度 150-160 ℃）烤約十八分鐘。把烤盤前後對調。再烤約七分鐘後出爐放涼。
Put the baking tray on the uppermost layer of the oven. Bake them at 170℃／140℃ for about 18 minutes. (The actual temperature should be around 150-160℃.) Turn the baking tray around. Bake them for another 7 minutes or so. Cool them down.
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| 在烘烤的過程中，可視餅乾的上色程度來自行斟酌調整烘烤的時間長短。圖片來源：cooking23s.blogspot.com |
(5)
倒些水在鍋子裡，開中小火。把一小塊牛奶巧克力放入擠花袋中，再把擠花袋放入一個空杯子裡。把杯子放入鍋中隔水加熱，直到巧克力軟化為止。
Pour some water into a pot over medium-low heat. Leave a piece of milk chocolate into a piping bag. Put the bag into a cup. Leave the cup in the pot until the chocolate has softened.
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| 可把巧克力捏碎來使其加快變軟。圖片來源：cooking23s.blogspot.com |
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| 把巧克力加熱到軟化為止。圖片來源：cooking23s.blogspot.com |
(6)
在擠花袋的尖頭剪一個小洞，等餅乾冷卻後，將巧克力從擠花袋擠一點出來，黏在壁虎頭上的眼睛位置來製作它們的眼睛，即大功告成了。
After the cookies have cooled down, squeeze out a bit of the chocolate to make the geckos' eyes. Then, voila!
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| 製作眼睛時要細心一點，才會做得比較好看。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
混合糖粉與奶油時，如果奶油太軟而導致過於黏手，可先冷藏十分鐘後再繼續操作。
If the butter becomes too soft and sticky while mixing, it can be refrigerated for 10 minutes before you move forward.
(2)
製作麵團時，一定要用常溫的牛奶，因為冰牛奶遇到奶油容易導致油水分離。分批加入牛奶，也可避免發生油水分離的情形哦。
While making the dough, the milk added must be at room temperature because chilled milk is bound to cause the separation of oil and water. Adding milk little by little can also help prevent the separation of oil and water.
(3)
拌勻麵團時，不能攪拌太久，否則會影響餅乾的酥脆程度。
Don't stir the dough for too long, otherwise the cookies won't be as crisp as it should be.
(4)
在烤盤上塑型，捏好後直接拿去烤，壁虎麵團才不會在搬動的過程中解體。
Shape the dough on the baking tray and bake them directly afterwards, so that the dough geckos won't fall apart while being moved.
(5)
壁虎的身體不能做得太厚，否則烤完後，其身體與四肢的烤色差異會太明顯。
The gecko's body can't be too thick, otherwise the colour difference between its body and limbs will be too obvious after being baked.
(6)
壁虎的四肢可壓在它的身體下方黏好，這樣能夠黏得比較牢固。在捏製過程中，如果麵團斷裂，可抹上一些牛奶，用手溫輕輕揉捏使其黏合。
The gecko's limbs can be sticked under its body so that they won't fall apart too easily. If the dough falls apart while being shaped, use some milk to stick them together gently with the warmth of your hands.
(7)
製作眼睛時，用便利商店買的牛奶巧克力即可，如果用調溫巧克力，反而會太容易融化而不易凝固。
Use the milk chocolate bought from a convenience store to make the eyes. Don't use couverture chocolate here as it will melt too easily.
(8)
等餅乾放涼後再黏巧克力，巧克力才能凝固。
Stick the chocolate on the cookies after the cookies have cooled off so that the chocolate can become solid.
(9)
做好的餅乾，常溫下密封可保存七天，密封冷藏可保存十天，冷凍可保存一個月。
The cookies can be preserved in a food container under room temperature for 7 days. They can also be preserved for 10 days in a fridge or 1 month in a freezer.
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