福建
用料
黃油
70克
低筋面粉
60克
紅糖
45克
雞蛋液
30克
燕麥片
70克
熟核桃仁
40克
葡萄干
40克
泡打粉
1克
小蘇打
1克
少許
燕麥提子曲奇的做法
- 黃油室溫軟化到松軟，可以輕松推動的狀態
- 加入紅糖和一丟丟鹽
- 攪拌均勻
- 雞蛋液分3次加入
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- 打蛋器攪打均勻
- 篩入低筋面粉?泡打粉?小蘇打，翻拌均勻
- 倒入燕麥片拌勻
- 倒入葡萄干和核桃仁拌勻
- 拌好的面團是比較濕的面團
- 用勺子舀到烤盤里，輕輕壓平
- 烤箱風爐160度烤25分鐘，出爐后曲奇底部如果還有點濕軟，可以再延長5分鐘或者直接放烤箱利用余溫烘干
- 此方一次可以做12塊30克/塊的曲奇出來
- 松軟好咬，又香又酥，吃到嘴里很有嚼勁
- 真的好好吃
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