蔓越莓餅乾

acchenry

無鹽發酵奶油
. D0 h8 L8 e. _1 D4 E+ Y110公克
0 @$ l' e& f* r$ Y( ]細砂糖
* e7 }- L- G& ^( N2 O80公克
蛋白(約1顆雞蛋)
25公克
低筋麵粉
175公克
9 ]) f  E1 a; \玉米粉
10公克
) r, B( Y& p2 O2 d蔓越莓乾
各30公克
- ?9 [9 y$ n* d/ c2 ~5 {2 y

2 }- Q( m- e  M+ S  F無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
加入細砂糖
% J6 H$ O% p8 G( fadd caster sugar
9 e. f  K: ~4 r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
& G1 I# n  X( L7 I" e1 Wadd protein
繼續攪拌至完全乳化
# r* C4 T- M0 G0 p/ b* ^* `Continue stirring until fully emulsified

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5 y" m( y9 @+ b將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
( G5 A. {: q9 d5 J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
; ?1 C/ ^1 A% q3 q2 I用划刀的切拌方式混合奶油與麵粉
Mix the butter and flour with a knife
. u9 x9 z: {, s2 l% o/ y  G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
dried fruit cut into small pieces
2 E5 |" c( D$ c; Q& J+ o+ l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
* ~; C& }: v3 wAdd dried fruit to two different doughs
$ b. U- s' f/ g1 i1 v% r; n. K) J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)
9 K( c) a! B6 d0 S0 m$ w* u- x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
* A: W  M/ k% S; C1 bWrap 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
2 K9 T8 N% c  n( l$ V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
% s5 A! \  k7 l烤箱預熱至160度，烘烤15分鐘
7 G$ C9 N: Y8 J* ~9 kPreheat the oven to 160 degrees and bake for 15 minutes
烘烤結束取出放涼
$ I6 f, W" V* dAfter baking, take it out and let it coo
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