蔓越莓餅乾

acchenry

無鹽發酵奶油
3 S3 P" Y; k9 V0 g1 X1 z110公克
細砂糖
80公克
+ Y( ]5 q5 {* ^5 Q9 P/ C$ a蛋白(約1顆雞蛋)
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低筋麵粉
175公克
" d+ S' Q9 s* Z$ e玉米粉
10公克
0 s; T+ R, u& C8 r7 r% M蔓越莓乾
各30公克
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無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
' F0 R. T, c# Y& L3 |加入細砂糖
add caster sugar
$ O8 G* s& B3 O0 v2 K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
6 @+ E; I* A" Z+ e1 u6 VMix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
加入蛋白
add protein
" u& n8 r3 M( V2 }& o* [繼續攪拌至完全乳化
Continue stirring until fully emulsified

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4 G. b) _. z7 q7 Q, j將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
/ R7 u6 r, u/ f玉米粉也一併倒入篩網
0 s7 S* F" Z% ^0 H3 ^9 \4 d: ^' TCorn flour is also poured into the sieve
5 b6 n. d# a2 W將低筋麵粉及玉米粉過篩，加入奶油中
1 _5 F4 Z) J$ Y; j' R( T) VSift the low-gluten flour and corn flour and add to the cream
用划刀的切拌方式混合奶油與麵粉
; J/ z% ?& |% c5 k* J# y6 F3 wMix the butter and flour with a knife
  w8 }6 k7 a/ P& P+ {9 _混合至看不到乾的麵粉
- g% |: D; y, cMix until no dry flour is visible
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2 U: l- r( f" b$ E8 s6 s: g果乾切成小塊
dried fruit cut into small pieces
0 X' @* G; @# i+ N+ e將餅乾麵團分兩份，每份約198公克
6 ?. C0 e. g' Q8 IDivide the biscuit dough into two portions, about 198 grams each
: b8 f) `8 o! C3 P+ ~7 n$ d9 F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
+ J1 D5 S- U& N4 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)
Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
* D, W( V/ i; t) ?0 d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
冷藏後取出餅乾麵團切成厚0.5公分的片狀
2 r# |. H2 ]/ V* Y8 mAfter refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices
' v( V5 l9 d; t  R1 n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
1 N. h% w* A  n; r8 v# aPreheat the oven to 160 degrees and bake for 15 minutes
烘烤結束取出放涼
. G* k# p0 w$ |$ A1 Z+ q2 zAfter baking, take it out and let it coo
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