葡萄乾餅乾

acchenry

無鹽發酵奶油
110公克
- H' d. U% n* r! A5 }細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
低筋麵粉
9 J7 Q' A4 ~# [9 V175公克
* A6 I$ g: w. ?) {玉米粉
10公克
葡萄乾
各30公克
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無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
8 R9 M8 O) r$ X- ~6 v* i. a3 Q加入細砂糖
# G6 n0 F. g; I+ v. \; Y3 p& _7 Eadd 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
9 s8 A3 U% l3 N; k  DMix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
加入蛋白
* x- u- J4 z4 F  q: Tadd protein
繼續攪拌至完全乳化
Continue stirring until fully emulsified

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: E9 X4 p& V2 [- c  g將低筋麵粉倒入篩網
& z- A, }" J% @  _7 APour 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
' q% u/ E9 U+ a6 G+ [- K) ?( B; V將低筋麵粉及玉米粉過篩，加入奶油中
# \1 ^/ R/ {$ H, XSift the low-gluten flour and corn flour and add to the cream
  {( c4 e3 ~8 c# G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
) Y! m2 g1 i1 Y4 U$ z: zMix until no dry flour is visible

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果乾切成小塊
* f5 @/ F2 R6 k; sdried fruit cut into small pieces
' {$ M+ T$ V* I) h- u8 A5 g將餅乾麵團分兩份，每份約198公克
+ T) P; v5 L- ^Divide the biscuit dough into two portions, about 198 grams each
& N. }- M  N3 y5 R* e# H) E, Q將果乾加入兩個不同的麵團
0 ~; `) G. ~) s1 q5 Z. E' KAdd dried fruit to two different doughs
混合果乾與麵糰
. g6 e7 l3 ?7 A/ E4 LMixed dried fruit and dough
0 m- k0 o* _3 g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
' _% @3 u! B- {4 X6 \! _Wrap the shaped dough in parchment paper and refrigerate for 3-4 hours
8 g' E4 G( ~. Z& _- [, Q0 h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
. o- C+ j& u; [將切好的餅乾排入已鋪上烘焙紙的烤盤
5 b. ]7 F. A( @" F" tArrange the cut biscuits on a baking sheet lined with parchment paper
烤箱預熱至160度，烘烤15分鐘
- X* r  [' U2 VPreheat the oven to 160 degrees and bake for 15 minutes
0 C7 u# Z* e! i' W烘烤結束取出放涼
After baking, take it out and let it coo
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