蔓越莓饼干——附一个冬天软化黄油的小窍门

2024-07-19 15:03:39 2287

蔓越莓饼干——附一个冬天软化黄油的小窍门
这款饼干相信是很多人第一次烘焙选做的,但我却过了半年多才来做,这个配方要感谢 苏格拉底-1的分享,我就是加大了点蔓越苺的量。很多蔓越苺饼干配方的黄油是不打发的,但这个配方是打发了的,所以成品也更酥松,我凹了个造型,把它做成了三角形。(给出的材料量有点大,我做的是1/3的量。)
烘焙的朋友到了冬天做饼干大多有一个苦恼,就是黄油室温根本软化不了啊,无论放多久都还是硬硬的,这里要介绍一个小窍门,那就是用吹风机吹一会儿,要做的准备工作就是把黄油切薄片,平铺在容器中尽量铺开,这样吹的时候受热均匀,可以上面吹一会儿,再吹一会儿底部,这样很轻松就可以软化黄油,表面会有一点点的黄油成液态,基本不会影响使用。

Details of ingredients

  • 黄油200克
  • 全蛋液40ml
  • 低粉314克
  • 糖粉100克
  • 蔓越莓干60克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间三刻钟

Steps to make 蔓越莓饼干——附一个冬天软化黄油的小窍门

  • 1.各原料秤好备用。黄油软化好。
  • 2.黄油中倒入糖粉,用打蛋器的头先手动搅几下,再低速打发。
  • 3.分几次加入蛋液打匀。
  • 4.放入切碎的蔓越苺拌匀。
  • 5.筛入低粉拌匀和成团。
  • 6.整好型后用保鲜膜包好冷冻1小时。
  • 7.取出冷冻硬的胚,切成7cm左右厚的片。
  • 8.平铺到烤盘上。
  • 9.烤箱中层170度15-20分钟(具体时间温度还要根据自家烤箱适当调整)。
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