蔓越莓餅乾

acchenry

無鹽發酵奶油
  p; S6 b8 V* O4 v4 }, G110公克
: F$ F/ u1 ~: S2 u- t: t) g; Q" V細砂糖
80公克
  g" G% T) p1 b, v+ C. v蛋白(約1顆雞蛋)
: x( _' e  d2 m5 A1 F25公克
4 p/ ~0 {4 H9 ~. C+ Z3 y6 J2 |1 V低筋麵粉
: u8 T( ?  J; T' `8 A( j  p* y) ]& y175公克
( v8 P/ w0 ?* S! l2 S/ ]5 ^( D玉米粉
10公克
蔓越莓乾
各30公克
$ e: ?) S0 K4 z( C  C

無鹽發酵奶油切小塊
0 H0 ?2 x7 \- l" Xunsalted fermented butter cut into small pieces
* M, Y6 E/ ~- i6 B% J1 L: Y加入細砂糖
/ ?# M' o' }" B+ j' h6 B5 Q) Jadd caster sugar
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
Mix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
' u% m, C/ Z6 Y加入蛋白
& P. i# U1 d9 r& B# x5 k* _, f9 Madd protein
繼續攪拌至完全乳化
Continue stirring until fully emulsified

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! I" [& `, D& A. [- j5 U9 c  z: |/ Z將低筋麵粉倒入篩網
) a, v1 @) Y2 \" m2 NPour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
Corn flour is also poured into the sieve
將低筋麵粉及玉米粉過篩，加入奶油中
Sift the low-gluten flour and corn flour and add to the cream
用划刀的切拌方式混合奶油與麵粉
7 w7 Q1 `% e8 K8 EMix the butter and flour with a knife
混合至看不到乾的麵粉
Mix until no dry flour is visible
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果乾切成小塊
4 f9 w* c  c9 v7 {% gdried fruit cut into small pieces
將餅乾麵團分兩份，每份約198公克
Divide the biscuit dough into two portions, about 198 grams each
; a8 t, y+ }) c" f- J: s將果乾加入兩個不同的麵團
Add dried fruit to two different doughs
$ i, J0 b/ W& W% {. S( C混合果乾與麵糰
  P+ F9 @* y" o/ [. g  FMixed dried fruit and dough
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)
Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
( O# |; M9 q3 _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
Wrap the shaped dough in parchment paper and refrigerate for 3-4 hours
冷藏後取出餅乾麵團切成厚0.5公分的片狀
After refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices
1 v8 I% B( M) \4 v0 a. ]將切好的餅乾排入已鋪上烘焙紙的烤盤
Arrange the cut biscuits on a baking sheet lined with parchment paper
烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
+ t' c6 L/ C$ |3 W& l) z烘烤結束取出放涼
After baking, take it out and let it coo
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