蔓越莓餅乾

acchenry

無鹽發酵奶油
3 M( ^; ~# P: L4 y& `! X% e# u110公克
細砂糖
80公克
蛋白(約1顆雞蛋)
9 C4 _: g- |# i) Q% W8 L5 ^25公克
低筋麵粉
$ P0 b2 i6 q. [175公克
# i  ?% l5 l/ r玉米粉
, y" n/ `( p" x: Z/ I0 ~10公克
蔓越莓乾
/ z% L. C3 H% `$ b( [6 ]/ |各30公克
7 q; Y7 \: m/ p
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: e% P6 l0 _7 p+ T1 X/ l/ s; [' l  I無鹽發酵奶油切小塊
unsalted fermented butter cut into small pieces
加入細砂糖
3 {$ a0 _4 \* ?6 t  m% K; e& _add caster sugar
/ e/ C" }' d0 @: ~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
1 H5 p3 R% {2 P8 Uadd protein
9 W6 c' C( `, T8 q6 G2 Y* [3 g$ h繼續攪拌至完全乳化
Continue stirring until fully emulsified

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將低筋麵粉倒入篩網
Pour the low-gluten flour into the sieve
玉米粉也一併倒入篩網
, I; G4 Z. x( QCorn flour is also poured into the sieve
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
用划刀的切拌方式混合奶油與麵粉
) ]4 Z' n4 l* F6 ?2 @* mMix the butter and flour with a knife
9 U& z5 y, b" c# ~混合至看不到乾的麵粉
* s  j1 x: d. f; q  ~+ W) tMix until no dry flour is visible

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果乾切成小塊
dried fruit cut into small pieces
將餅乾麵團分兩份，每份約198公克
0 y! ?% ^# e. CDivide the biscuit dough into two portions, about 198 grams each
- q6 ]+ u2 B0 z- l將果乾加入兩個不同的麵團
9 q! r0 Z! f& e% g( B6 b+ dAdd dried fruit to two different doughs
6 w' O# B1 ^1 {7 W* N% G6 u* _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)
* w; A0 l* w$ D) e  z! i$ ]Shape the dough into a cylinder or a long strip (the dough should be refrigerated for 30 minutes for better operation)
) p6 ^8 O! ?, o' [: L. U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
After refrigerating, take out the biscuit dough and cut into 0.5 cm thick slices
2 \9 {) L& t+ ^) u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
烘烤結束取出放涼
After baking, take it out and let it coo
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