7.4綜合評分

1024人做過這道菜

GoldfishWong

曲奇口感那種的餅干面糊不適合做造型類的餅干，很容易不成型、易碎，這款餅干適合各種餅干模子，這個配方也是保留配方，試過很多次，很不錯。

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【原配方出自愛和自由，在此感謝】

用料

黃油

75g

糖粉

45g

蛋黃

1個

香草精

?小勺

低筋面粉

120g

?小勺

造型餅干的做法

1. 【原配方出自愛和自由，在此感謝】
2. 模具：不粘烤盤或烤盤鋪油布/油紙

1. 烘烤時間：烤箱提前10分鐘預熱

1. 烤箱中層 上下火，180度烤10分鐘

1. 1、黃油切成小丁，常溫軟化加入糖粉混合均勻，不用打發黃油，黃油打發了餅干口感是很酥脆，但是不適合做造型餅干，所以此配方不需要打發黃油；
   2、加入蛋黃攪拌均勻；
   3、加入香草精攪勻；
   4、篩入低筋面粉和鹽用刮刀拌勻；
   5、面團壓成片狀包上保鮮膜放置冰箱冷藏20-30分鐘；
   6、面片搟成3mm厚度，扣彈簧餅干模，模子扣在面片上壓實；（如果怕面片粘案板，可以撒一些低筋面粉
2. 7、按彈簧，讓畫片圖案扣在餅干坯上；
   8、推彈簧；
   9、餅干即可脫模；
   10、使用外壓模壓出整體輪廓；
   11、再用內壓模壓出表情圖案；
   12、拿開內壓模即可脫模，烤箱180度 預熱十分鐘，餅干坯放烤盤上，烤箱中層 上下火，180度烤10分鐘。

小貼士

各家烤箱不同，溫度和時間可做略微調整，餅干好熟，分分鐘就可能會糊掉，所以最好在烤箱旁盯著，烤好立刻拿出來烤箱晾涼。
轉載請注明出處，尊重他人也是尊重自己 謝謝。