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曲奇餅幹

曲奇餅幹的做法
8.1 综合评分 856 人做过这道菜收藏
tony小屋的厨房
tony小屋今天一定要给大家推荐这款零技术基础的皇冠级别口味的曲奇餅幹。
色澤金黃，口感香醇，口味純正，馥郁怡人，入口時的綿密和黃油散發的稠香使得每一次和它的接觸都令人回味。讓你第一次品嘗到曲奇時就會被她不可抗拒的美味吸引愛上她。

用料

低筋面粉	200克
黃油	150克
牛奶	28克
白砂糖	40克
糖粉	40克

曲奇餅幹的做法

黃油提前几个小时从冰箱冷冻室里拿出，室温下软化后加入40克白砂糖和40克糖粉，糖粉就是把白砂糖用搅拌器打成粉
开始打发黃油，把黃油打发得很蓬松，颜色发白了就可以了，用电动打发器5分钟左右就可以
分三次把28克牛奶放入黃油里，每放一次就要打发一次
放入过筛的低筋面粉，把黃油和面粉用刮刀搅拌均匀，不要过度搅拌，只要拌匀就可以（没有刮刀用手也可以）
將面糊裝入裱花帶，用你喜歡的花嘴在烤盤上擠出花紋,可以中間留個孔，也可以不留，隨意就好
预热烤箱180度，烤22分钟让餅幹变成金黄色就可以了

小貼士

曲奇餅幹的好口感的关键点:
1.先從我這款最基礎的曲奇開始做起，味道已經非常好了，以後再慢慢嘗試加堅果，香草之類的，先好好體會最原味的感覺；
2.放入牛奶的時候要分次放，不要一下子倒入；
3.有的方子裏要求用糖粉，我試過，白砂糖和糖粉一起口感更好，如果你沒有攪拌器，那就全部放白砂糖比只放糖粉口感好很多，吃起來有沙沙的感覺，很不錯；
4.刚出炉的曲奇餅幹吃起来还有点软，口感不好，一定要凉透后再吃，而且完全凉透后才可以放入保鲜袋防止受潮，如果没有凉透就放入保鲜袋，第二天曲奇会变软了，口感会很差，松脆感全无；
5.找出自己烤箱的最佳温度和时间，我的是180度，22分钟正好，如果你也用这个温度，到了20分钟后就要守在烤箱边上，防止烤过了。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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