双色饼干卷卷

2024-07-18 18:03:17 67

双色饼干卷卷
烤的时候就满屋飘香,出炉果然很惊艳,不知情的爷爷热的时候吃了一块以为是蛋糕,等到凉的时候吃方知是饼干,酥酥脆脆,甜中带一丝丝咸,让人欲摆不能啊。

Details of ingredients

  • 黄油100G
  • 低筋面粉160G
  • 细砂糖50G
  • 杏仁粉30G
  • 全蛋液30G
  • 可可粉5G
  • 食盐1G

Technique

  • 难度初级
  • 工艺烘焙
  • 口味咸甜
  • 时间二十分钟

Steps to make 双色饼干卷卷

  • 1.黄油切小块软化(轻轻能戳进手指为佳),鸡蛋打散备用,低筋面粉和杏仁粉放入筛中备用
  • 2.软化好的黄油加入细砂糖,先用打蛋器手动拌一下,然后用电动打蛋器打发,呈细腻状体积变大颜色变浅
  • 3.分次加入鸡蛋液,每加一次都要打至鸡蛋和黄油混合才可再次加入
  • 4.打好后如膏状
  • 5.筛入筛子里的粉,筛不过去的用勺子压压再筛,杏仁粉如果是稍粗一点过不了筛直接加进去,这个没有多大影响,只是口感会没有这么细腻
  • 6.用刮刀拌匀,从底下往上翻然后向下压,刚开始是粉状,多拌拌就会拌成面团了
  • 7.拌好后用手稍捏成光滑的面团,面团分成两等分,一分加入可可粉,揉成可可面团
  • 8.揉好后把两个面团擀成两个大小差不多的长方形
  • 9.在白色面团上刷上一层全蛋液
  • 10.然后把可可面团放在白色面团上面,卷起来。卷的时候力道要均匀,要卷紧也但不能变形
  • 11.卷好后用保鲜膜包好,放入冰箱冷藏至面团卷变硬(可以放过夜)
  • 12.变硬后的面团卷取出用刀切成0.5cm厚度的片,用手稍修整下边缘(切之前打开烤箱上火170度下火150度预热)
  • 13.放入预热好的烤箱中层烤20分钟取出,取出后是不脆的,放凉后就酥脆了
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