蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
7 g. {+ R9 K# N4 S+ X細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
8 E2 T3 i$ t# t- w4 Q3 Z, V$ Q, q低筋麵粉
175公克
玉米粉
10公克
蔓越莓乾
各30公克
3 ~! e' g2 Z. B

無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
) p( p3 s! ?) B4 O4 N  b0 k( I加入細砂糖
add 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
) ~9 n8 B4 E7 i( D, R) E加入蛋白
$ Z- d" K; f  _5 G: Jadd protein
1 F4 l; l+ J- p繼續攪拌至完全乳化
Continue stirring until fully emulsified


5 @* {& a$ ?9 z, k+ f將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
0 U9 h# A" q% p- `3 v# ~" b玉米粉也一併倒入篩網
, {- K6 C# y8 `  Q( M: S7 @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
Mix the butter and flour with a knife
$ N. x/ z/ w3 f+ n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
; v# s+ e4 _* h* x$ |dried fruit cut into small pieces
4 {2 U( l( V$ R7 t0 [6 E) o將餅乾麵團分兩份，每份約198公克
5 H4 `  _+ b' R+ c2 x- YDivide the biscuit dough into two portions, about 198 grams each
. z% B+ M/ _* a1 c' y, j* V; h將果乾加入兩個不同的麵團
5 ^& J3 @! _  u  a2 t% hAdd dried fruit to two different doughs
2 ?( J7 v$ |1 }6 D混合果乾與麵糰
Mixed dried fruit and dough
7 Z! S2 E+ X- q, A# B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
% P5 e! k/ c! _+ I% uWrap the shaped dough in parchment paper and refrigerate for 3-4 hours
6 J- d! h0 \9 z3 M+ |5 N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
+ G& t! m( w# U. y, L" r3 aArrange the cut biscuits on a baking sheet lined with parchment paper
* m7 ]. k4 _, h* j" ~烤箱預熱至160度，烘烤15分鐘
7 M3 c1 o* ]' C0 n3 p1 _Preheat the oven to 160 degrees and bake for 15 minutes
3 h: o: r9 K  X, n烘烤結束取出放涼
, u; u; [* [. x, K# m6 C% e% eAfter baking, take it out and let it coo
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