经典黄油曲奇

2024-05-30 03:03:55 204

经典黄油曲奇
经典版的黄油曲奇饼干,今天在编辑这份菜谱时顺便介绍了几款黄油曲奇的各种制作方式。发挥想象,挤出漂亮的曲奇饼干吧!

Details of ingredients

  • 无盐黄油130克
  • 糖粉85克
  • 淡奶油45ml
  • 低筋粉200克

Technique

  • 难度简单
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 经典黄油曲奇

  • 1.首先介绍下挤曲奇的裱花袋,建议选择布质裱花袋或者硅胶材质裱花袋
  • 2.选择中号8齿菊花嘴
  • 3.大号22齿花嘴
  • 4.黄油切小块软化后加入糖粉,用手动打蛋器打发至顺滑略发白即可。(黄油不要过度打发。)
  • 5.分3次加入淡奶油。(每一次都充分搅打融合再加一百次。另外也可选择鸡蛋液替换淡奶油。)
  • 6.打发好的黄油轻盈顺滑。
  • 7.将低筋面粉过筛进碗中。
  • 8.用刮刀切拌至没有干面粉即可。(面团不要过度搅拌,防止影响曲奇饼干的酥松度。)
  • 9.中号8齿菊花嘴中装入面糊,花嘴与烤盘垂直角度挤面糊。
  • 10.小菊花形状曲奇
  • 11.玫瑰花状曲奇
  • 12.以中间为原点,顺时针向外画圈
  • 13.收口时花嘴略微旋转一下即可收口。
  • 14.螺旋花纹的曲奇
  • 15.画圆圈,最后向圆圈中心收口。
  • 16.还有圆圈形状曲奇。
  • 17.中号8齿花嘴挤出的几款曲奇,还有一款S形下面有成品图。
  • 18.大号22齿花嘴垂直与烤盘90度挤出花边,收口时花嘴向下压一下即可。
  • 19.烤箱预热,烤盘置于中层,上下火200度烘烤10分钟左右。请根据各自烤箱实际温度和曲奇大小来调整烘烤时间和温度。
  • 20.玫瑰花曲奇。
  • 21.曲奇烤得很快,请不要离开烤箱,注意观察色泽。
  • 22.烤至理想的色泽即可关火。
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