下午茶小点——果酱曲奇饼干

2024-05-13 12:04:55 339

下午茶小点——果酱曲奇饼干
做了几年的烘焙,挤花曲奇却是第一次做。一是感觉曲奇饼干黄油用量都偏大,二是只做一烤盘又是裱花袋裱花嘴神马的嫌麻烦。其实今天本想做蔓越莓饼干的,不需整形,口感又好。架不住计划没有变化快,切黄油时突然想做个挤花曲奇,于是便有了它,加上草莓酱做点缀,是不是感觉不错呢!

Details of ingredients

  • 黄油100克
  • 低粉180克
  • 砂糖20克
  • 糖粉30克
  • 1/4小勺
  • 蛋液40克

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间一小时

Steps to make 下午茶小点——果酱曲奇饼干

  • 1.黄油室温软化。
  • 2.加入砂糖打发。
  • 3.加入糖粉打发。
  • 4.加入盐拌匀。
  • 5.分三次加入蛋液,每次搅匀后才能加下一次,不能出现油水分离。
  • 6.低筋粉、奶粉混合,筛入奶油中。
  • 7.用橡皮刮刀拌和成较稠的面糊。
  • 8.将面糊装入裱花袋中,用大号菊花嘴。
  • 9.烤盘中铺一张油纸,将面糊挤到油纸上,挤成太阳花状。
  • 10.在花心处放适量果酱装饰即可进行烤制。
  • 11.烤箱提前预热,200度15—18分钟。
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