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軟妹版康元提子餅幹

軟妹版康元提子餅幹的做法
6 人做过这道菜收藏
吃吃吃不闲着的厨房
吃吃吃不闲着康元的提子餅幹一直是我的最爱，但是流水线制品难免食品添加剂太多，慢慢接触烘焙之后决定自己做一盘，一家人吃干净又放心~

参考了中岛老师和Sa5m、的方子后，我调节了餅幹体的柔软程度，口感更软一些，北方话就是“暄腾”一些。刚出炉时餅幹底部酥脆内心软软的，晾凉后吃起来也不会过干。

這個方子是兩倍的量，大家可以減半做。

【請一定要看小貼士！一定要看小貼士！一定要看小貼士！】

用料

餅幹体：
低筋面粉	400g
奶粉	30g
細砂糖	40g
玉米油	65g
水/牛奶	100g
雞蛋（中等）	2個
泡打粉	1/2tsp
小蘇打	1/8tsp
鹽	一小撮
夾心：
葡萄幹	200g
水	120g
塗刷：
牛奶	適量

軟妹版康元提子餅幹的做法

葡萄幹加水用中小火煮至水干，取出后再用厨房纸吸干葡萄幹表面的水份，晾凉备用
将除細砂糖以外的粉类用淘米的手法轻轻混合均匀后放在一旁待用
牛奶、雞蛋、糖混合均勻，加入玉米油充分融合，注意不要水油分離~
在充分混合好的液體裏篩入一半的粉類混合物，翻拌均勻後再篩入剩下的面粉，最後用刮刀和手溫柔的將他們揉成面團
大面團一分爲二，松弛10分鍾
取一个面团擀成厚度为6mm，宽为18cm左右的正方形，葡萄幹铺满面饼的下半部分，把面饼另一半叠起来，再擀成正方形或者长方形，只要放得进烤盘就都OK
另一個面團重複第6步
在整個面餅上用叉子隨意插洞後略略刷一層牛奶同時烤箱預熱160°
烤箱中層烤制30分鍾，拿出冷卻後切塊即可~

小貼士

（1）餅幹体擀得薄一些会更好吃，不过别把面皮擀破，要不葡萄幹会被烤焦
（2）如果搞不清tsp或者没有量勺也没关系，按照泡打粉7g，小蘇打1g加入就好，不过因为它们质量轻，还是用量勺更准确一些~
（3）各品牌的面粉吸水量不同，如果面團過幹或過濕請酌情增減水量和面粉
（4）油類只要氣味不重隨自己喜好就沒問題
（5）餅幹在不加葡萄幹的时候是淡淡的甜，加了之后就不怎么甜了，所以嗜甜的朋友请按照自己的口味增加糖量
（6）奶粉可以選擇性不加
（7）因为是双倍的量所以我两盘一起烤，注意最后十分钟把两个烤盘互换下位置让两盘餅幹上色一致免责声明：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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