蔓越莓餅乾

acchenry

無鹽發酵奶油
110公克
細砂糖
80公克
蛋白(約1顆雞蛋)
25公克
低筋麵粉
% t% l' G- [8 G9 N175公克
玉米粉
& w; q1 |; q" R4 o) V/ D10公克
. Y3 \' ?+ i) m5 D  A# ^+ G# N- F( \蔓越莓乾
各30公克
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+ J3 m; t) `  p
無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
+ ?0 ~$ W2 R, d8 Z0 ~$ D2 E3 A3 e加入細砂糖
add caster sugar
3 _' {. `% q" Y# K7 G9 ~+ c! ], ]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 i0 z9 s8 t7 w$ E, n+ }Mix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
* h/ X. \( X1 {$ a加入蛋白
2 O9 ]" ^/ s# Y2 uadd protein
, x4 _! M% b: g3 w/ r! m7 e8 m0 s繼續攪拌至完全乳化
Continue stirring until fully emulsified
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4 q/ Y- y+ e9 x將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
, z$ ^/ D- d5 J: v- j7 L7 B# ZCorn flour is also poured into the sieve
將低筋麵粉及玉米粉過篩，加入奶油中
6 `% y. t. t( y, n. N  G" Y- z  gSift 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
Mix the butter and flour with a knife
- ?+ H& S- D# r+ z5 r混合至看不到乾的麵粉
! d/ i1 z# q3 w# ?! ?1 n- gMix until no dry flour is visible

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果乾切成小塊
dried fruit cut into small pieces
) ?! f3 ^: @$ L6 a  k/ W3 R, L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
5 h! N% A/ W6 }  @6 N2 J7 eMixed dried fruit and dough
) p, ?* i/ H0 ^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
. R; V$ Y* }* ~4 B5 kWrap 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
: M5 ^8 k5 F2 H' H: m7 lAfter refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices
/ H8 Q7 d' ]2 \! o( n$ F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
Preheat the oven to 160 degrees and bake for 15 minutes
) s/ ]( u$ e4 m* d烘烤結束取出放涼
After baking, take it out and let it coo

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