►Facebook Page : https://www.facebook.com/BigBite-108068010727515
_________________________
材料：
_________________________
做法：
2. 篩入80克糖粉，繼續打至淡黃色。Sift in 80g of icing sugar and continue to beat until pale yellow and fluffy.
3. 加入一顆蛋黃，半茶匙香草精，打至混合均勻。Add in one egg yolk, half teaspoon of vanilla extract, and beat until well mixed.
4. 篩入140克低筋麵粉，60克玉米粉，1/4茶匙鹽。Sift in 140g of cake flour, 60g of corn starch, and 1/4tsp of salt.
5. 像影片裡以切拌的方式混合均勻。Mix it well using the cutting method as shown in the video.
6. 加入50克麥片，混合均勻。Add in 50g of nestum and mix it well.
7. 將麵團分成8克一顆搓圓裹上麥片碎。Divide the dough into 8g per piece, roll into round shape and coat with nestum cereal.
8. 放入烤箱上下火180度烤25分鐘左右，完成。Bake at 180 degrees celsius (upper and lower) for around 25 minutes. Done.
Tips：
1. 所有粉類一定要過篩才更細膩。Make sure you sift all the dry ingredients.
2. 記得做任何餅乾加入粉類後以少攪拌為主，用切拌式將粉類吃進去，過度攪拌會讓麵粉起筋，烤出來的餅乾會變得不夠酥鬆，比較硬的口感。Cutting method is crucial for mixing up the dough and stop mixing as soon as all the ingredients have been incorporated. Over mixing will cause gluten development and lead to a tougher texture of cookies.
3. 如果真的怕起筋影響口感，可用保鮮膜把麵團包緊實放入冰箱靜置20分鐘再進行下一步。One way to prevent gluten development is to chill your dough in the refrigerator for at least 20 minutes, this allows the gluten in the dough to relax and thus give you a softer texture of cookies in result.
4. 建議一定要用低筋麵粉才會有酥鬆的口感，中筋麵粉會比較硬的口感。Cake flour is important here for a soft chewy texture of cookies while all-purpose/plain flour will give you a crispier texture of cookies.
Remember to like, share, and subscribe for more videos :)
記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)
Comments
Post a Comment