葡萄乾餅乾

acchenry

無鹽發酵奶油
110公克
/ S- X' F" Q. T" Q5 p2 S細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
# P8 w6 Q4 a. ]. _0 D& r低筋麵粉
/ U8 F0 P* w/ R, {4 n175公克
. A1 m2 J8 b+ k玉米粉
- `! g* N% Y7 z5 |# R10公克
葡萄乾
各30公克

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( i. H+ a4 N; R' a6 Y0 Q無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
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
8 W  Q( {) D1 w/ bMix 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
Continue stirring until fully emulsified

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將低筋麵粉倒入篩網
0 r5 h/ Z& b! T+ iPour 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
Sift the low-gluten flour and corn flour and add to the cream
2 A. t  I' b# F6 t, @4 R用划刀的切拌方式混合奶油與麵粉
. I0 T! W, I+ A3 V' o9 K9 m# TMix the butter and flour with a knife
混合至看不到乾的麵粉
) p5 E! k: p7 x! p3 MMix until no dry flour is visible

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果乾切成小塊
dried fruit cut into small pieces
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
Add dried fruit to two different doughs
混合果乾與麵糰
9 G" Z! N. a" U3 gMixed 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)
3 t: ?7 Z) a* G0 v4 N2 eShape 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
% H+ G9 @# P7 B, Z4 n, OWrap the shaped dough in parchment paper and refrigerate for 3-4 hours
( o" [7 W  n/ J3 q# n. I/ \6 w7 K1 Q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
% }, F. A$ Z; Z$ ZArrange the cut biscuits on a baking sheet lined with parchment paper
烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
0 J% v' Y7 ^% @* |4 \烘烤結束取出放涼
- h# F) c  `1 R1 vAfter baking, take it out and let it coo
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