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详细内容

曲奇蛋撻

曲奇蛋撻的做法
7.8 综合评分 884 人做过这道菜收藏
惠妈妈hui的厨房
惠妈妈hui 曲奇皮比擀酥皮容易太多了，是又想吃蛋撻又不太会擀酥皮的福星，配上嫩滑的挞馅，刚出炉晾凉一会儿，使得曲奇挞皮变得酥脆，这个时候一口咬下去才是最棒的！我喜欢加上一杯咖啡或者是奶茶，多悠闲的下午茶呀！
可做蛋撻菊花铝模18个，由于挞水下的太业界良心，多出来两个挞皮，于是烤了当曲奇吃掉了(o^^o)?

用料

撻水#
全蛋液	160克
淡奶油	50克
水	200克
細砂糖	30克
煉奶	30克
撻皮#
黃油	120克
糖粉	70克
全蛋液	45克
低筋面粉	250克
奶粉	70克
鹽	2克

曲奇蛋撻的做法

首先准備撻水：材料准備好
雞蛋打散
加入細砂糖，搅拌至糖融化
加入淡奶油、水，攪拌均勻以後，蓋上保鮮蓋蓋子，放冰箱冷藏至少1小時
在撻水靜置的期間，准備做撻皮，材料備好
室温放置的黃油中，加入糖粉、鹽
打蛋器打至黃油发白
全蛋液分次加入到黃油中，蛋液每加入一次都要充分吸收再加下一次，防止油水分离
篩入低筋面粉與奶粉的混合物
用刮刀将粉类与黃油混合
洗幹淨雙手，徹底將兩者混合均勻
成爲一個光滑的面團，用保鮮袋包住放冰箱靜置30分鍾
面團分成30克一個的團團
搓圆以后放入蛋撻模，用手将面团按压，使面团紧贴挞模
最後壓一下邊沿的面團，略高于模具
拿出撻水，過篩，使得撻水更加嫩滑細膩
排好撻皮，加入撻水至八分滿
放入預熱好的烤箱200度15分鍾

小貼士

1.撻水最好首先做好，靜置最好1小時或以上，用之前攪拌一下，過篩兩次，濾出沒攪打均勻的蛋白還有令撻水更加細膩
2.撻皮壓模時候要壓緊，並且邊沿凸出一點點，這樣撻水可以多裝點喲
3.撻水八分滿就好，我的都九分滿了，以致最後兩個撻水～不！夠！了！！！
4.剛出爐，曲奇皮還是軟的，晾涼一下會變脆喲！
5.挞水八分满的话，份量是刚好的，我这个放了九分满，多了两个蛋撻面团了，大家可以匀一下，每个面团做成32克，变成16个面团，这样就刚好了。
6.晾至蛋撻皮手温即可脱模，这时候曲奇皮已经变硬，脱模变得容易操作，只需要轻轻一拿就轻松带出
7.想要挞水颜色更漂亮，可以加5克的吉士粉（吉士粉的加入，请自觉多加10克的水），颜色会更加黄澄澄的，没有可以像我一样，忽略掉！免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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