蔓越莓餅乾

acchenry

無鹽發酵奶油
) F9 Y4 |8 G. o. M110公克
細砂糖
80公克
蛋白(約1顆雞蛋)
2 g' W3 K. n3 D  ?25公克
低筋麵粉
175公克
" ], K* Q3 c$ H1 A  u& H! x! {玉米粉
10公克
' N7 l2 I& I. T/ T3 L蔓越莓乾
各30公克

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8 f# e6 P( ^+ _$ `% W" [無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
加入細砂糖
$ a* A: n) V" oadd caster sugar
7 F0 W# m" l! e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
加入蛋白
& K3 o& S$ j0 v, b' wadd protein
2 w' A0 b; u8 f9 o' M繼續攪拌至完全乳化
$ C: P* T. ?$ q1 _, S- ~% S6 DContinue stirring until fully emulsified
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將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
" \$ c. c, }/ P; V4 K( \) r4 f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
; U/ F7 r9 K+ y1 {) uSift 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
( i3 H% T% b$ O# g9 v混合至看不到乾的麵粉
Mix until no dry flour is visible
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& s) ^+ i9 u. H5 P& F' k) k
- L( X; Q5 {  L/ f. T% I9 T果乾切成小塊
: ]# y* J- @+ }* F+ w% ?8 _* pdried fruit cut into small pieces
# h- M  @' p9 ^4 |$ i將餅乾麵團分兩份，每份約198公克
: m0 _+ }; m# l$ ]2 WDivide 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
9 d7 P7 W7 A4 [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)
' ~* V* ^( W7 W* }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
/ Z( u2 e% \& u# Y# cWrap 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
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
. Y: F% _9 P5 _9 Z8 H" Z2 x烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
烘烤結束取出放涼
After baking, take it out and let it coo


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