用料

低筋面粉

160克

無鹽黃油

150克

糖霜

50克

牛奶

35毫升

烘焙小白原味黃油曲奇餅干的做法

1. 將無鹽黃油常溫軟化， 倒入糖霜。

1. 混合攪拌均勻后使用電動攪拌器高速打發， 體積膨脹至原來的 2-3 倍，顏色發白即可。再將牛奶倒入黃油里。

1. 繼續用電動攪拌器打發3-5 分鐘左右。

1. 將過篩的低筋面粉篩入黃油中，使用硅膠刮刀混合攪拌均勻。
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1. 將制作好的曲奇糊裝進裱花袋，均勻的擠在不粘烤盤上。

1. 烤箱提前預熱，上火 165 ° C ，下火 135 ° C ， 烘烤20 分鐘出爐，晾涼即可享用。