蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
2 q3 P" B/ r: J$ S% y細砂糖
80公克
' P" n( u) o7 C$ x' @7 K, s# F  _蛋白(約1顆雞蛋)
4 @7 S/ o. }8 w' A9 [; P6 {25公克
低筋麵粉
0 N7 x, D# }8 l5 k/ r/ N175公克
玉米粉
' m: a: f- G7 |, U10公克
蔓越莓乾
各30公克
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: f+ _6 z& I7 \, M8 ~無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
+ Z# u/ B% g+ g* ^+ I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
# @' ^* s+ N3 z3 r, ^  QMix 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
. W7 V& O5 w0 r& M, UContinue stirring until fully emulsified


將低筋麵粉倒入篩網
) x- A/ n3 O: S9 w5 tPour 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
- Q5 x- F2 }2 p9 N$ A4 [Sift the low-gluten flour and corn flour and add to the cream
, S" A0 H+ q. n) C' Q9 h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
: J9 ]( W7 e" m) {, ~6 sdried fruit cut into small pieces
將餅乾麵團分兩份，每份約198公克
, Y, [# \( l$ i1 lDivide the biscuit dough into two portions, about 198 grams each
' F4 x/ c  f8 R% l% u- I7 b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
( ^9 g3 H/ |) d: q: l+ K) vMixed dried fruit and dough
1 e( U6 r: G/ x/ ]$ u# V) \% H% a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)
5 D; G! x7 C7 Y4 jShape 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
5 F3 m! h' s5 d1 z- z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
& s( O/ |4 E! }( L0 Y' _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
  o' L8 _/ p. j- ^( ]& uPreheat the oven to 160 degrees and bake for 15 minutes
/ z7 U8 x( s% g: |% O5 Q* R4 B烘烤結束取出放涼
After baking, take it out and let it coo
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