#第四届烘焙大赛暨是爱吃节#萌系小熊猫饼干

2024-07-07 06:01:55 110

#第四届烘焙大赛暨是爱吃节#萌系小熊猫饼干
入手这一萌系的饼干模具已经很久了,一直想做但是墨迹到现在才拿出来开光。

做完的整个感觉就是好累,哈...!看着没什么但是好费工时特别是组件的时候必须小心翼翼避免伤到,但是随着温度饼干团会逐渐软化发粘。使得拿起组装不是那么容易,经过折腾烤完冷却后品尝。才会觉得折腾有价值感,饼干的味道很是浓郁很美味。非常适合做给孩子食用或作为下午茶点心。

Details of ingredients

  • 无盐黄油100g
  • 低粉155g
  • 糖粉60g
  • 全蛋液20g
  • 可可粉15g
  • 黏合蛋液少许

Technique

  • 难度初级
  • 工艺
  • 口味奶香
  • 时间二十分钟

Steps to make #第四届烘焙大赛暨是爱吃节#萌系小熊猫饼干

  • 1.材料集合准备好,模具一套
  • 2.黄油室温充分软化后加入糖粉
  • 3.使用电动打蛋器低速搅打融合,再加入蛋液继续搅打融合微发。如果黄油溅旁边去了要用刮刀刮进一下
  • 4.将打好的黄油分出51克至另外一个盆中
  • 5.51克的黄油里筛入等量的低粉。其余的筛入另一盆中并筛入可可粉。
  • 6.轻微揉捏成团即可,装入保鲜袋放入冰箱冷藏半小时。【粉团不可过度揉捏以免饼干口感太过硬化】
  • 7.冷藏好后首先拿出可可团,按照习惯垫上不粘硅胶垫​或和我一样刀板套上保鲜袋。压扁可可团再盖上一层薄薄的保鲜袋膜擀开,并用所选模具压制模型​
  • 8.做完可可团即可拿出原味粉团按照一样的方式进行擀开并压模​
  • 9.用少许蛋液沾点一下原味饼干底,然后组装一起。这样的话可以有效防止烤好冷却后脱离,使得努力前功尽弃。全部做好后烤箱预热150度,上下火中层烤制20分钟【温度与时间请根据自己烤箱做出调整】
  • 10.。出炉后把烤盘放在一边直至冷却才拿起饼干,刚出炉切勿拿动以免坏了形状。
  • 11.如不是不粘烤盘一定要垫上油纸
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