蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
& D) e! L4 i) c4 M細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
低筋麵粉
- W* O- F3 m7 M7 e) E175公克
玉米粉
10公克
  [9 h- D9 q6 f. F" U+ ?: d( w蔓越莓乾
. Q( E; a0 K7 b3 |4 Z% f各30公克

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- x- s: ?) S0 ?1 W5 T/ E0 A無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
6 q) q, R# u0 S& K) k" K; ?加入細砂糖
2 W# b  b- t6 X5 Q( }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
9 L1 M5 P+ I5 @( e8 P- `3 [加入蛋白
add protein
繼續攪拌至完全乳化
9 Y7 R! z% Z# u% qContinue 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
9 [0 N/ E9 n- a4 M7 i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 i9 Y! T6 R$ f! |- OSift the low-gluten flour and corn flour and add to the cream
& F3 [* U3 s9 Z( g/ [( p用划刀的切拌方式混合奶油與麵粉
Mix the butter and flour with a knife
4 j3 D+ |$ _: J% h+ ^* A7 d混合至看不到乾的麵粉
Mix until no dry flour is visible


果乾切成小塊
1 U3 j& t  h  C# }; n8 k, ~dried fruit cut into small pieces
( E, e8 W* \- t9 U0 i& A+ o將餅乾麵團分兩份，每份約198公克
8 v0 H* }- }0 Y' b0 l& w( y" {Divide the biscuit dough into two portions, about 198 grams each
' X  s0 _' w7 K1 J- e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
% V+ M! y+ q- y1 S1 n: V  wMixed 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)
$ }$ y1 p$ j9 K# q% F/ n8 yShape 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
4 r$ k- L  u# y* u7 M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
+ O- K6 i/ K; e+ v3 q" E烤箱預熱至160度，烘烤15分鐘
# n* c8 S) ^3 OPreheat the oven to 160 degrees and bake for 15 minutes
: d  m/ H& y9 T* h. @1 L% H* o烘烤結束取出放涼
After baking, take it out and let it coo

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