香草曲奇

2024-05-08 21:05:05 396

香草曲奇
做为一个烘焙爱好者,

对于经典的曲奇,

一直无法驾驭它。

每次挤好的花样都会烘烤变形

其中找也好多原因改正却还是徒然

今天却意外之成功

原来是归功于这个好时节

奇曲那酥、香、脆的口感交集在一起,

可以说是一口一个满足。

Details of ingredients

  • 黄油130克
  • 低粉200克
  • 糖粉65克
  • 香草精几滴
  • 细砂糖35克
  • 全蛋液50克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间半小时

Steps to make 香草曲奇

  • 1.黄油室温软化,让入无油无水的干净容器里。用打蛋器低速搅打至完全混合。
  • 2.加入细砂糖和糖粉,将黄油打发到体积变大、颜色变浅的状态。分次加入蛋液,每次加入后都要打发至黄油与蛋液完全融合,再加下一次。
  • 3.所有蛋液加入后,打发好的样子,打发好的黄油呈现轻盈、膨松的质地,并且完全没分离的现象。加入约1/4小勺的香草精,搅拌均匀。加入事先已经过筛两次的低粉。(最少过筛一次)用橡皮刮刀以切拌的手法拌匀,成曲奇面糊。
  • 4.裱花袋剪个口子,装装入拌好的曲奇面糊入曲奇花嘴,
  • 5.把曲奇面糊均匀的挤在铺有油纸的烤盘里,中间稍留一定的位置
  • 6.形状可以依据自己喜好
  • 7.挤成花朵的也行,长条的也行
  • 8.放入预热好的烤箱,中层,190度烤约15分钟至表面金黄即可出炉。
  • 9.烤好的曲奇完全冷却后密封保存
  • 10.美美地享受一下午的甜点时光
  • 11.再晒张图吧
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