PH大师经典配方——维也纳可可曲奇

2024-05-02 12:06:28 132

PH大师经典配方——维也纳可可曲奇
这个配方可谓在焙友之间广为流传,不管在哪都常看到它的身影,每看到一次都要馋到一次,即使已经品尝过它的美味,哈哈,也有可能是应了那句话,“巧克力是人生赢家!”

我家姐姐对我做的东西极少主动表态,无论好吃不好吃,这款曲奇是我能想起来的、姐姐吃过多次之后再想起它仍旧会流口水的一款饼干,好吃程度可见一斑。

嘿嘿,顺便晒晒明媚的春光。野生酢酱花真是给点阳光就灿烂,今天终于稍微放晴了,开成海了。

Details of ingredients

  • 无盐黄油125克
  • 纯糖粉50克
  • 蛋白30克
  • 低筋面粉130克
  • 可可粉15克
  • 少许

Technique

  • 难度初级
  • 工艺烘焙
  • 口味苦味
  • 时间三小时

Steps to make PH大师经典配方——维也纳可可曲奇

  • 1.原料图。
  • 2.低筋面粉和可可粉混合均匀过筛。多筛几遍。
  • 3.黄油室温软化,加入纯糖粉和盐。盐的重量我没有称,每次都是用指尖捏一点点。
  • 4.用打蛋器打发至体积轻盈蓬松。
  • 5.然后少量多次加入蛋白,每次都要搅打到蛋白与黄油完全融合了之后才能加入下一次。
  • 6.倒入混合过筛好的面粉。
  • 7.搅拌至没有干粉即可。
  • 8.把面糊装进裱花袋里。
  • 9.在油纸上挤出自己想要的花型。
  • 10.烤箱中层,上下火170度,15分钟左右。
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