葱香曲奇

2024-06-29 00:01:58 57

葱香曲奇
葱香曲奇~对喜甜的我而言没想象中好,但儿子却说好吃~箩卜青菜个有所爱!

Details of ingredients

  • 总统黄油75g
  • 糖粉50g
  • 玉米油50g
  • 50g
  • 葱花25g
  • 低粉200g
  • 3g

Technique

  • 难度初级
  • 工艺烘焙
  • 口味咸甜
  • 时间半小时

Steps to make 葱香曲奇

  • 1.黄油软化后加入糖粉和盐。
  • 2.用电动打蛋器把黄油打发膨胀发白。
  • 3.一次性加入玉米油(都是油不会出现油水分离的)
  • 4.混合好的状态。
  • 5.分次加入水用打蛋器打。
  • 6.搅打好的状态。
  • 7.加入切好的葱花用刮刀轻轻拌匀。
  • 8.筛入低粉。
  • 9.用刮刀拌均匀无干粉即可。
  • 10.把面糊装入裱花袋。
  • 11.挤在烤盘上,烤箱提前预热,160℃中层20-25分钟(时间温度仅供参考)
  • 12.第二盘挤了这种花型。
  • 13.曲奇四周上色即可(我习惯用余温在焖会)
  • 14.晾凉密封保存。
  • 15.晾凉后密封保存。
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