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首頁 >> 烘焙配方 >>餅幹 >> 葱香曲奇——酥脆的咸味餅幹

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详细内容

葱香曲奇——酥脆的咸味餅幹

葱香曲奇——酥脆的咸味餅幹的做法
8.2 综合评分 1601 人做过这道菜收藏
圆猪猪的厨房
圆猪猪不爱甜食的我，一直很偏爱做咸味餅幹，这款用南方特有的小香葱制作的奶油曲奇，香酥可口，葱香浓郁，让人吃了就停不下来了。特别适合喜爱咸味餅幹的男士和老年人。

用料

黃油	65克
純糖粉	42克
沙拉油	45克
清水	45克
鹽	3.5克
蔥花	40克
低粉	175克

葱香曲奇——酥脆的咸味餅幹的做法

將香蔥切去蔥白部份不要，只取蔥綠部份。
將蔥綠部份切成細細的顆粒。
將切好的蔥綠稱出40克備用。
室温软化黃油，先用电动打蛋器打散。
加入糖粉、鹽。
先用电动打蛋器低速打散，再转中速搅打至黃油变白，体积膨大。
加入沙拉油。
使用電動打蛋器中速攪打至乳膏狀。
加入清水。
使用電動打蛋器中速攪打至乳膏狀。
加入香蔥碎。
使用電動打蛋器中速攪打均勻。
加入過篩的低筋面粉。
用橡皮刮刀将面粉和黃油充份拌匀，至看不到颗粒的粉状。
裱花袋中装入花嘴，装入餅幹面糊。
在垫有硅胶垫的烤盘上，挤出圆形的餅幹。
烤箱預熱180度，上下火180度烤25分鍾，至餅表面上色後，再焖5分鍾即可。

小貼士

1.香蔥一定要切的很細碎，不然太大顆的香蔥粒容易堵塞花嘴，造成面糊不易擠出。

2.天气冷的时侯，可以把黃油切成小片，用保鲜膜包住放盘子里。放烤箱发酵档软化。软化好的黃油要及时进行接下来的操作，不然室温低，又要凝固。如果怕操作时凝固，还可以在面盆下垫一盆温水。

3.擠面糊時中心點不要擠的太厚，否則中心未熟，而四圍已經烤焦了。

4.剛烤好的曲奇要放至溫熱再取出，放在烤網上晾至徹底變涼才會酥脆。

作者簡介：圓豬豬，國家高級西點師，英國PME認證蛋糕師，SOHU美食博主，擅長家常菜及烘焙甜品，美食暢銷書作者。著有《巧廚娘妙手烘焙》《圓豬豬樂享烘焙》《巧廚娘家常菜》《巧廚娘最愛家常菜》《巧廚娘健康寶寶餐》《巧廚娘家常菜.主食.烘焙一本全》

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