蔓越莓餅乾&葡萄乾餅乾
描述
想吃餅乾自己做，這種餅乾麵團烘烤後吃起來的口感鬆軟，搭配不同的果乾或堅果一起烤，就可以變化出多種口味的餅乾。且麵團可以冷藏或冷凍保存，想吃多少烤多少，方便又美味。
冷藏保存建議不要超過一星期，冷凍保存建議不要超過三個月喔。
步驟
-
無鹽發酵奶油切小塊 unsalted fermented butter cut into small pieces
-
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
-
加入蛋白 add protein
-
繼續攪拌至完全乳化 Continue stirring until fully emulsified
-
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 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
-
混合至看不到乾的麵粉 Mix until no dry flour is visible
-
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 Divide 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) 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
-
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
-
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 cool
小撇步
詳細烹飪網址：https://youtu.be/N486Cn7PZ4Y
