黑糖核桃餅乾
描述
好吃的餅乾不難做，學會這基礎餅乾麵團，加入任何堅果都好吃，想吃隨時烤
份量約可做35片左右
熱量
步驟
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取100公克有鹽奶油靜置室溫軟化 Take 100 grams of salted butter and let it stand at room temperature to soften
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核桃55公克，用刀切成小碎粒 55 grams of walnuts, cut into small pieces with a knife
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手指可以很輕易的壓出凹洞，奶油軟化程度已經可以了 Fingers can easily press out the pits, and the softening degree of the cream is enough
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將軟化好的奶油倒入攪拌盆 Pour the softened butter into the mixing bowl
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用刮板或刮刀，將奶油切成小塊 Using a spatula or spatula, break the cream into small pieces
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將45公克細砂糖，倒入攪拌盆 Pour 45 grams of fine granulated sugar into the mixing bowl
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45公克黑糖，過篩~加入攪拌盆中 45 grams of brown sugar, sifted~add to the mixing bowl
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混合奶油與砂糖、黑糖，並攪拌打發至奶油呈現淡茶色且微微發白 Mix cream, granulated sugar, and brown sugar, and beat until the cream is light brown and slightly whitish
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加入30公克全蛋蛋液，每次加入都要攪拌到完全乳化 Add 30 grams of whole egg liquid, stir until fully emulsified after each addition
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將190公克低筋麵粉，過篩加入攪拌盆 Sift 190 grams of low-gluten flour into the mixing bowl
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用一邊轉動攪拌盆，一邊切拌的手法，混合麵粉與奶油到看不到麵粉 While turning the mixing bowl, cut and mix, mix the flour and cream until you can't see the flour
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將核桃碎粒加入 Add chopped walnuts
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一樣用切拌的方式將麵團與核桃拌勻 Mix the dough and walnuts in the same way
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用烘焙紙將麵團包起來，放入冰箱冷藏30分鐘 Wrap the dough in baking paper and refrigerate for 30 minutes
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30分鐘後，取出餅乾麵團，將餅乾麵團塑形呈長方形，放進冰箱冷藏3-4小時，至麵團變硬 After 30 minutes, shape the dough into a rectangle and refrigerate for 3-4 hours until the dough is firm
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用刀將麵團切成0.5公分厚的薄片 Cut the dough into 0.5cm thick slices with a knife
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切割好的麵團，平均鋪放在烤盤上 Cut the dough and spread it evenly on the baking sheet
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烤箱先預熱到170℃，設定烘烤15分鐘 Preheat the oven to 170°C and bake for 15 minutes
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取出烤好的餅乾~放涼 Take out the baked biscuits ~ let cool
小撇步
詳細烹飪網址：https://youtu.be/qsgqE2vJJWc (訂閱YouTube頻道支持我喔｡^‿^｡)
烤箱溫度170℃(或上火170℃、下火160℃)
烘烤時間15分鐘
份量約可做35片左右
