蔓越莓餅乾

acchenry

無鹽發酵奶油
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細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
低筋麵粉
175公克
玉米粉
1 I1 R' P! o9 d10公克
蔓越莓乾
各30公克


無鹽發酵奶油切小塊
  {& y2 t# j: S, ?6 i( B( S8 c/ Punsalted fermented butter cut into small pieces
/ ^3 u0 S0 C0 S加入細砂糖
2 }- y0 ?% C* a' a; L7 l+ vadd 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
  r: S- }( ^7 z5 b% w$ S% ~, B* }  eMix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
加入蛋白
add protein
繼續攪拌至完全乳化
; ]; W6 o8 S% [- p2 I* h# OContinue 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
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
1 j) ~7 Y: |: g2 \Sift the low-gluten flour and corn flour and add to the cream
9 O  y, {' R- |( x$ g0 J用划刀的切拌方式混合奶油與麵粉
Mix the butter and flour with a knife
3 S, U* O' h; f) O7 F! K混合至看不到乾的麵粉
  j% _: _) Q) g& |5 R5 v6 v3 \. wMix until no dry flour is visible

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3 ?6 l  r2 i$ v! l0 c9 U果乾切成小塊
dried fruit cut into small pieces
7 o5 K/ o% Q+ |) i/ ]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
; N" ~( |/ b+ [% T1 g/ u. ~將果乾加入兩個不同的麵團
8 M1 Z2 w  Y! f( z' Z- |Add dried fruit to two different doughs
混合果乾與麵糰
) w  ~0 E$ t4 `7 H+ N/ o2 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)
$ S8 T7 h3 n4 F# V1 \; B( i4 U9 \Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
+ }6 Q4 q0 R+ P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
) {. t5 o6 k% oWrap the shaped dough in parchment paper and refrigerate for 3-4 hours
8 }0 ?5 R# o0 B3 w7 F8 |! `3 ^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
/ {& [+ u: `5 {% J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
7 q; a1 L8 J; p+ Y0 i* G烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
' [5 [& A8 t& ~$ g* @烘烤結束取出放涼
After baking, take it out and let it coo
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