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無鹽發酵奶油$ L/ A. X. j8 h' b) M: d; z6 @
110公克4 A! `& P) ?$ Z) [
細砂糖: p; ]8 m: @9 T4 A
80公克
% x3 C* G/ p. N蛋白(約1顆雞蛋)
. g) h' q1 D1 n3 ?- |2 e* j1 Q% P25公克, z: N" O1 |. ]3 `! J7 S2 ^
低筋麵粉5 ^6 s f" F8 D+ @1 I1 P+ \" s
175公克" ]9 H1 {4 h, c8 u& m9 s
玉米粉
# n; E* O0 Q( l3 K10公克' U. e0 o+ _) X# S- {/ J5 `
葡萄乾
, S/ K- e s4 y3 Q0 k0 x各30公克' Q% }$ @9 t) d0 x4 V3 v. P5 P6 j+ m
1 l; u& ~6 n$ Q; n7 q6 T5 S h
: i9 o7 f: X1 a# G1 A9 ^無鹽發酵奶油切小塊
. ^3 Y3 o* M, w' I6 Uunsalted fermented butter cut into small pieces y' I- m7 a9 Q8 Q6 g9 z; g; x
加入細砂糖
, c: e8 n# v1 M* c# radd caster sugar& U/ D& C( ~ ^0 L+ |
用電動攪拌器混合奶油與糖,並打發至呈現鳥羽狀及微微發白$ R6 I# z/ u4 s
Mix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
" g2 M$ V$ g6 g o& ^% L, h加入蛋白
3 U8 z5 T6 ~& W) k7 Y" H* xadd protein- o$ q$ Z( m& _7 y( N" d7 n
繼續攪拌至完全乳化' }4 _; x& u3 C- H' q) C& q- w0 {6 V
Continue stirring until fully emulsified9 o- D/ V7 `- C* Q
9 a0 m. d, b. R4 _. s/ A; v9 p+ [0 I$ c% J/ N5 g( _- D+ ]7 j
將低筋麵粉倒入篩網
# j) d8 Q- G5 s5 jPour the low-gluten flour into the sieve P/ S; E1 {! v0 y+ A
玉米粉也一併倒入篩網( Y8 j3 k# S6 `2 X2 C
Corn flour is also poured into the sieve" G4 h8 |+ k4 k5 B
將低筋麵粉及玉米粉過篩,加入奶油中0 l# n o0 A/ M+ X+ K. A+ H
Sift the low-gluten flour and corn flour and add to the cream
9 S7 A- P0 Q( m用划刀的切拌方式混合奶油與麵粉' [( p) E5 P8 n# Z2 b
Mix the butter and flour with a knife
3 L: i8 g- Y7 F, `. ~混合至看不到乾的麵粉
) N* k0 Y6 H8 n9 y: fMix until no dry flour is visible
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' s8 x/ }1 C- Y W! u) n% M# D# a, V, t. b7 B8 r! i; B, |- e
果乾切成小塊# j) U* H$ H8 j+ [$ @9 J7 ^( j
dried fruit cut into small pieces q( D, s* v$ U0 h; ]6 b! L, r
將餅乾麵團分兩份,每份約198公克. n! [( t2 J- }
Divide the biscuit dough into two portions, about 198 grams each, z2 d: ?3 k3 U; T+ ~- k2 y2 C* X
將果乾加入兩個不同的麵團! D: w9 z7 C; H6 F: A: B% \
Add dried fruit to two different doughs
0 l4 P6 U" c+ k) \- Y混合果乾與麵糰
" d, g& R7 |2 I7 u% |" q, VMixed dried fruit and dough$ ~1 Z- K5 ^# d- w9 N
將麵團整形成圓柱狀或長條狀(麵團先冷藏30分鐘更好操作)7 @9 s" t4 L5 |& a* [
Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
% f% D1 H9 B/ q, Q, |4 o5 p- X將整型好的麵糰用烘焙紙包起來,放入冰箱冷藏3-4小時以上
( U' a5 i4 `6 }$ n) GWrap the shaped dough in parchment paper and refrigerate for 3-4 hours) O c3 k5 v" c1 f7 M) G/ }
冷藏後取出餅乾麵團切成厚0.5公分的片狀- ^1 J7 G0 f5 G( _
After refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices; b1 z( [+ q- E; C/ S
將切好的餅乾排入已鋪上烘焙紙的烤盤1 B0 E, a: L# {3 {9 a
Arrange the cut biscuits on a baking sheet lined with parchment paper
1 h+ P% r2 R* T, U$ I$ A烤箱預熱至160度,烘烤15分鐘
; [9 ]# ?! l+ E' R0 N7 j4 B6 O& [Preheat the oven to 160 degrees and bake for 15 minutes
$ F* n: P6 j/ }1 A" d U烘烤結束取出放涼
, V; d; w) E9 [4 `4 CAfter baking, take it out and let it coo
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