超酥脆巧克力花环曲奇,香得不要不要哒~

2024-06-20 03:00:26 478

超酥脆巧克力花环曲奇,香得不要不要哒~
来份酥脆的可可曲奇,轻松挤花,烤完后纹路非常漂亮噢!
浓郁的可可曲奇,裹上一半香甜浓郁的白巧克力,再撒上香脆榛子仁碎,酥酥脆脆,香得不要不要哒,高颜值又美味,快来试试这款下午茶小饼干吧~

Details of ingredients

  • 低筋面粉125g
  • 黄油125g
  • 常温蛋白30g
  • 玉米淀粉5g
  • 可可粉15g
  • 白巧克力50g
  • 1g
  • 糖粉52g 常温蛋白

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三刻钟

Steps to make 超酥脆巧克力花环曲奇,香得不要不要哒~

  • 1.准备材料。黄油提前切成小块室温软化。
  • 2.软化到可以用刮刀轻松抹开,倒入盐和糖粉。(糖粉颗粒小,让面团的延展性变低,曲奇花纹不会那么容易蹋)
  • 3.拌匀至无干粉颗粒,防止打发时候飞溅。
  • 4.电动打蛋器中速打发,蓬松乳化,颜色发白,体积明显变大。分3次加入常温蛋白(材料温度接近,不容易油水分离,且融合得更好)。
  • 5.打到彻底混合再加,直到所有蛋白加完,顺滑蓬松的黄油糊。
  • 6.低粉、玉米淀粉、可可粉混匀。
  • 7.过筛入黄油糊。
  • 8.切拌,往盆边按压的方式,左手配合转盆,按压让黄油糊与粉类混合更彻底。无干粉即可。无需过度搅拌。
  • 9.预热烤箱上下170度。裱花袋装好8齿中号裱花嘴,拌匀的曲奇糊装入裱花袋,用刮板沿着裱花袋尾部往前推,裱花袋尾部拧紧。
  • 10.右手拿裱花袋,左手捏裱花嘴,垂直在烤盘上方。匀速挤出曲奇糊,逆时针或者顺时针一圈,尾部轻轻往下压,然后提起收尾!
  • 11.挤好曲奇圈,放入预热好的烤箱中层偏下,转150度烤25分钟即可。
  • 12.烤完取出冷凉。
  • 13.白巧克力隔温热的水融化成液态。
  • 14.冷凉好的曲奇,一边蘸上适量白巧克力,撒上榛子仁碎,喜欢果干或者蔓越莓的小伙伴,可以加一些蔓越莓碎。
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