葡萄乾餅乾

acchenry

無鹽發酵奶油
110公克
細砂糖
0 ^) c0 M8 f, i' f$ W2 L9 U80公克
蛋白(約1顆雞蛋)
" C2 Q$ g' Z6 @3 |: C% b$ a6 o4 T25公克
低筋麵粉
175公克
玉米粉
10公克
葡萄乾
各30公克
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$ }2 B0 P" Q' }0 X" I
無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
$ Q; e7 V* Q1 Z8 V加入細砂糖
add caster sugar
用電動攪拌器混合奶油與糖，並打發至呈現鳥羽狀及微微發白
Mix the butter and sugar with an electric mixer, and beat until it is feathery and slightly whitish
加入蛋白
add protein
繼續攪拌至完全乳化
Continue stirring until fully emulsified
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2 M! ?8 K7 Z5 T% |將低筋麵粉倒入篩網
- c2 ]. E- T3 ~* ePour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
( S" y  J0 ^" z% [$ n6 J. fCorn flour is also poured into the sieve
' U7 p, s9 Y8 Z將低筋麵粉及玉米粉過篩，加入奶油中
Sift the low-gluten flour and corn flour and add to the cream
+ Q7 X7 I: l4 x  G用划刀的切拌方式混合奶油與麵粉
Mix the butter and flour with a knife
! q& X$ ?  B" N混合至看不到乾的麵粉
Mix until no dry flour is visible


/ O6 b: K) M$ d' `! z# V果乾切成小塊
* ^4 v& J# J- ^2 u: E) w; ]2 Sdried fruit cut into small pieces
8 K1 ]2 A( v+ r, Q將餅乾麵團分兩份，每份約198公克
! [8 x* ^3 h- `Divide the biscuit dough into two portions, about 198 grams each
將果乾加入兩個不同的麵團
, Q9 b5 i+ \% ?; E4 G$ \2 OAdd dried fruit to two different doughs
: K" m' O  `) T0 M混合果乾與麵糰
Mixed dried fruit and dough
將麵團整形成圓柱狀或長條狀(麵團先冷藏30分鐘更好操作)
8 [4 [' }+ B& TShape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
+ e, t5 c2 n- a5 M. n2 S' ^將整型好的麵糰用烘焙紙包起來，放入冰箱冷藏3-4小時以上
Wrap the shaped dough in parchment paper and refrigerate for 3-4 hours
冷藏後取出餅乾麵團切成厚0.5公分的片狀
+ z+ U" g( I) H" |7 B* _/ vAfter refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices
將切好的餅乾排入已鋪上烘焙紙的烤盤
Arrange the cut biscuits on a baking sheet lined with parchment paper
烤箱預熱至160度，烘烤15分鐘
Preheat the oven to 160 degrees and bake for 15 minutes
! d% I* X$ t- {- p烘烤結束取出放涼
After baking, take it out and let it coo
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