椰蓉抹茶手工饼干

2024-07-09 06:03:14 111

椰蓉抹茶手工饼干

Details of ingredients

  • 黄油100克
  • 糖粉50克
  • 鸡蛋液30克
  • 低筋粉140克
  • 抹茶粉10克
  • 椰蓉5克

Technique

  • 难度简单
  • 工艺
  • 口味原味
  • 时间一小时

Steps to make 椰蓉抹茶手工饼干

  • 1.黄油切小块软化
  • 2.加入糖粉用打蛋器搅打至略蓬松的发白色
  • 3.分三次加入蛋液,每加一次都搅打融合后再加下次
  • 4.搅打好的黄油更显蓬松轻盈。
  • 5.筛入低筋粉和抹茶粉
  • 6.用刮刀切拌
  • 7.拌至没有干面粉即可拿出刮刀
  • 8.用手将面粉归拢成团即可,不要搓揉面团。
  • 9.将面团放入保鲜袋中整形成长方体,放进冰箱冷冻室一小时左右。
  • 10.冷冻至硬的面团,撕去保鲜袋。
  • 11.在案板上倒入椰蓉
  • 12.将面团四周均匀的裹上一层椰蓉并用手轻轻压一下。
  • 13.快刀切成厚度约0.8厘米的饼干块
  • 14.整齐的排放入烤盘,每片饼干之间留适当距离。
  • 15.入烤箱中层,上下火175度12分钟左右即可。
  • 16.出炉后的饼干会有点软,冷却下来就会变硬。注意烤箱温度,饼干边缘稍微泛黄即可。
  • 17.成品。
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