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無鹽發酵奶油( U+ c; v' _( [, x" I1 w3 I8 h) _
110公克
* R8 e# G2 f1 R9 Q- S0 c2 E" K1 D3 l# d細砂糖; C4 `! O6 H6 b4 G5 ?$ i. x
80公克
4 `' a$ V2 P% P# Q9 a2 j3 C; n' H蛋白(約1顆雞蛋)4 z) `, ], D- Z
25公克
% L l. p. c7 E低筋麵粉4 r( A4 ^" ?7 S( _' H
175公克
. i4 `& |' R2 `玉米粉5 u' ~+ J9 m( K* ^3 ]" Q* d
10公克1 ]. R5 w; Z: q' e' ]
蔓越莓乾2 e4 A. L3 D7 h3 b. w, b
各30公克
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6 ]9 e* {! ?# T0 Z2 A' t) q無鹽發酵奶油切小塊! L. Y4 K6 x: n5 g: d- X
unsalted fermented butter cut into small pieces
! T ^3 a5 ?+ t# l1 J0 n) Q; D加入細砂糖
" _2 p. J$ s" I* O) P( z5 g# ~8 Eadd caster sugar
' ] C: f( i+ q- T! U1 ?" Y* h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
K3 X$ n, p9 ?6 a* l, dMix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish4 n& z! T7 h/ D4 D# Z# R2 F/ H
加入蛋白7 p3 n! Q2 k2 z
add protein+ z) h5 K* w. `, \/ N5 G$ H
繼續攪拌至完全乳化% ^; f* x6 Y8 R& s9 W, Q2 t
Continue stirring until fully emulsified$ @- O6 X. M7 o: _2 K+ ]
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! G- E( A: @; Y# i# L* {將低筋麵粉倒入篩網
+ Z, O( v2 \( t5 oPour the low-gluten flour into the sieve
5 ~; |, X; T* `& V) L玉米粉也一併倒入篩網0 w: c* ?! t' j0 x# E( V1 Q1 O) U8 A
Corn flour is also poured into the sieve- m0 q3 [9 ]: G, J& W7 p- H0 A9 ]' w
將低筋麵粉及玉米粉過篩,加入奶油中
" C3 t! f( U+ o2 E. N' K% Z1 RSift the low-gluten flour and corn flour and add to the cream
9 P% P. [6 W7 U用划刀的切拌方式混合奶油與麵粉
4 h V7 ^7 y) b" a+ BMix the butter and flour with a knife% Y, S+ h, c# o
混合至看不到乾的麵粉7 Q% `4 f. {! y
Mix until no dry flour is visible
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' F+ Y1 w. ^* ^) q: Z) E果乾切成小塊; S0 ]9 f" j: X- X" p
dried fruit cut into small pieces- C3 a+ |- @3 Y
將餅乾麵團分兩份,每份約198公克
) S, `/ t8 m$ r5 @) QDivide the biscuit dough into two portions, about 198 grams each/ F- g0 e3 T0 A+ b; ~/ T; F! `1 c2 j
將果乾加入兩個不同的麵團
- y1 n' g! | _8 u" @0 @0 NAdd dried fruit to two different doughs/ @* O; a+ a) V
混合果乾與麵糰
% g" _' _& h0 f3 \Mixed dried fruit and dough8 P( S {3 g; r' H# p
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)
' Q7 N" G/ G- b$ ?Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
_) g# Q" a; Z( j s8 F" }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/ ]. \6 [+ u% ~* a( G
Wrap the shaped dough in parchment paper and refrigerate for 3-4 hours# \' H) X( H1 m$ j
冷藏後取出餅乾麵團切成厚0.5公分的片狀' h" D1 Y2 u' i' L" Z
After refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices: z4 L" M* k' V _1 l/ I; @
將切好的餅乾排入已鋪上烘焙紙的烤盤
& D8 C) ?9 G: `- g9 g9 m4 u# eArrange the cut biscuits on a baking sheet lined with parchment paper
I( @( m6 q0 T烤箱預熱至160度,烘烤15分鐘# b# w f( h3 w+ Y
Preheat the oven to 160 degrees and bake for 15 minutes9 K% z6 ^4 e8 K# O3 y' R
烘烤結束取出放涼
7 A, p: ^# V0 N& RAfter baking, take it out and let it coo
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