蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
) S* V& h: B0 |) M細砂糖
# o' A( ?& R0 J* O9 P& o& O1 D) W80公克
蛋白(約1顆雞蛋)
0 [. q* @  Q$ s7 N25公克
低筋麵粉
175公克
6 r; G$ N! w  K玉米粉
  \) M8 `. S: s. Y3 r10公克
蔓越莓乾
各30公克

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3 X; r2 o- i  G! p無鹽發酵奶油切小塊
# D; i$ P: q: y* \- P" Punsalted fermented butter cut into small pieces
# ?- O  X5 x* C2 R  A8 }加入細砂糖
' r. [7 P  H& {6 Q  l' 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
( Y$ r* z& q" B9 S* E加入蛋白
add protein
繼續攪拌至完全乳化
* i- C0 p, s1 P- sContinue stirring until fully emulsified

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將低筋麵粉倒入篩網
+ B2 J* {5 X, A# ~* D/ X! [/ K6 ZPour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
$ q5 w" w! D$ H6 f- V' e6 o9 _Corn flour is also poured into the sieve
將低筋麵粉及玉米粉過篩，加入奶油中
) d. o; n3 j5 x" Q, U3 ?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
Mix the butter and flour with a knife
! P6 T; s/ o, \* u1 y混合至看不到乾的麵粉
; J" C! \: Q+ N! j: Y2 ^; o$ SMix until no dry flour is visible


) _* n* R; m: _3 k2 X( U* r. T3 p果乾切成小塊
dried fruit cut into small pieces
將餅乾麵團分兩份，每份約198公克
7 n2 d3 [, h; lDivide 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
/ F6 O. e3 O) d( A2 d( t2 P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)
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
) Y1 ~; r/ [: j9 k. j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
" ]3 M  p7 {0 F1 g將切好的餅乾排入已鋪上烘焙紙的烤盤
: o; }3 I. Z2 ]+ b7 W7 g. c/ QArrange 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
烘烤結束取出放涼
1 \' F) T5 l- X1 F; E$ ZAfter baking, take it out and let it coo

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