蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
細砂糖
80公克
蛋白(約1顆雞蛋)
! }: \9 }9 l* m5 S9 }2 m0 M1 @25公克
5 G: o0 S: b; s. n" ^. V4 L低筋麵粉
  R3 k; z$ [, U5 |# w/ m+ r6 [2 z175公克
玉米粉
10公克
+ ~* p4 F& q% K0 g" d: V蔓越莓乾
各30公克

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無鹽發酵奶油切小塊
3 j" g8 o: ^$ {% D9 l6 qunsalted fermented butter cut into small pieces
加入細砂糖
add caster sugar
4 P& x& T6 ]  P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
4 t  `% y! n8 `- I. ]/ h- Y" iMix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
加入蛋白
add protein
& [$ Y% W$ q, }" x, w繼續攪拌至完全乳化
Continue stirring until fully emulsified
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8 R2 h" S9 O: Z" S. z" I將低筋麵粉倒入篩網
8 F- U' y5 k( h- d2 p; z( G; h2 jPour 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
& p$ w, a7 s- i, t4 rSift 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
Mix the butter and flour with a knife
* u7 x- I7 W+ F$ i混合至看不到乾的麵粉
, m- Q$ O3 Z( o$ e2 `; P1 cMix until no dry flour is visible


2 E8 ^. M% Y* m* q2 C果乾切成小塊
, `8 d# Z- h8 m* F' T$ jdried fruit cut into small pieces
+ x7 G9 ?, x  s' d將餅乾麵團分兩份，每份約198公克
+ E0 ~" x! g& s8 d1 b  l. aDivide the biscuit dough into two portions, about 198 grams each
將果乾加入兩個不同的麵團
Add dried fruit to two different doughs
混合果乾與麵糰
Mixed 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)
# `( n0 }/ {" J* ^4 a% ]Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
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 a" M) X7 `3 o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
8 m/ r- Y+ b. K, a烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
: V- `2 V3 m! ^5 s2 p烘烤結束取出放涼
: y( A1 ?' B+ U% cAfter baking, take it out and let it coo
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