葡萄乾餅乾

acchenry

無鹽發酵奶油
110公克
細砂糖
) Q8 T1 y! d6 f7 S- `0 W; _  Q80公克
; G8 f( U1 r) h: A* d! f( W蛋白(約1顆雞蛋)
25公克
低筋麵粉
. T1 N( I5 o6 L175公克
玉米粉
# a! P% U$ U9 |1 ~+ j5 ]8 K' j10公克
葡萄乾
各30公克


: z6 ~9 Z" ~, m7 l" [1 s# Y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
Mix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
7 r' B" N& m1 Q, ?" j加入蛋白
/ s0 L$ a$ M( T( Z9 {, H9 x; }9 padd protein
繼續攪拌至完全乳化
Continue stirring until fully emulsified
9 H! t" y  O  \; q' b

( E! J/ A( ]4 k8 X2 n將低筋麵粉倒入篩網
- z+ y2 y, E& U' Q4 b  |' b+ zPour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
9 \& D2 N! j# s! T  lCorn flour is also poured into the sieve
/ [1 F- n* z) W+ ^將低筋麵粉及玉米粉過篩，加入奶油中
% y) y1 J, \, R0 bSift the low-gluten flour and corn flour and add to the cream
3 d1 |8 e% M- N; r用划刀的切拌方式混合奶油與麵粉
$ Z2 H1 K) t; O  a4 QMix the butter and flour with a knife
9 q4 f8 z; Z0 b4 P, ]混合至看不到乾的麵粉
Mix until no dry flour is visible


果乾切成小塊
. M$ f- J4 u' o* Y5 Z" \6 t% e; Edried fruit cut into small pieces
將餅乾麵團分兩份，每份約198公克
- g, p* R' ]5 p" GDivide 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
+ a, L) W2 c) h% _" |! N/ ^Mixed dried fruit and dough
; d5 g( o) z: z. X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)
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
5 N  N- y  |2 c" g2 J, `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
. E/ ?  v5 S/ x  i: K  S. LArrange the cut biscuits on a baking sheet lined with parchment paper
烤箱預熱至160度，烘烤15分鐘
! t& \6 p; y& aPreheat the oven to 160 degrees and bake for 15 minutes
' h1 L) X( t3 K2 l烘烤結束取出放涼
2 b" V% p4 g  p- z. w) a( GAfter baking, take it out and let it coo