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超简单！好吃又平整的糖霜餅幹底的做法（附贴心小提示哦）

超简单！好吃又平整的糖霜餅幹底的做法（附贴心小提示哦）的做法
8.1 综合评分 2964 人做过这道菜收藏
夏夏夏洛特的烤箱的厨房
夏夏夏洛特的烤箱糖霜餅幹，一旦你开始接触，便会深深的被它千变万化的姿态及五彩缤纷颜色所吸引，然而，要做一片完美的糖霜餅幹，一片平整且好吃的餅幹底是非常重要的，在夏夏夏洛特实验了无数次后，终于研究出了一个比较香酥且表面平整的餅幹底配方，当然，这个餅幹平时当做零嘴吃也非常棒哒~闲话不多说，还是赶紧上方子！

用料

無鹽黃油	70g
糖粉	50g
雞蛋液	25g
低筋粉	140g
香草精	1 tea spoon(量勺5cc的1勺)

超简单！好吃又平整的糖霜餅幹底的做法（附贴心小提示哦）的做法

將軟化的黃油加入全部糖粉
用電動打蛋器的攪拌頭（不插電）先將黃油和糖粉拌一下（這樣在之後的攪拌過程中，會少揚粉塵）
電動打蛋器先開低速攪拌，沒幹粉後開中速攪拌，到黃油與糖粉完全融合即可，不可過度攪拌哦
分3次加入蛋液，每一次攪拌到蛋液完全與黃油融合後再繼續加
所有蛋液添加完后，再稍微搅拌一下，此时的黄油比较蓬松，略打发了的状态（千万不可过度搅拌，否则餅幹烤制时会膨起很多）
加入香精（沒有可以不加）
一次性加入過篩的低筋粉
，用刮刀翻拌，直至沒有幹粉爲止
將面團揉勻後，用保鮮袋裝起來，放在冰箱冷藏2小時以上松弛（急用請放冷凍，半小時），待用時拿出擀成皮即可。
碎碎念：1、才做完面團是比較粘的，這屬于正常現象，需要在冰箱冷藏1-2小時後在拿出來，隔保鮮膜擀。
2、有些地區氣候很潮濕，可以適當增加5-10g面粉
配方已略做调整，有朋友反应面团不容易造型，请一定看完小貼士再制作！

小貼士

才做完面團是比較粘的，這屬于正常現象，需要在冰箱冷藏1-2小時後在拿出來，隔保鮮膜擀。
有些地區很潮濕，可以適當增加5-10g面粉
1、配方中的糖粉不可以换成白砂糖哦！因为白砂糖在烤制的过程中会让餅幹形状过度延展
2、用刮刀翻拌面團上，拌到沒有幹粉，完全融合即可，如果過度攪拌，會使面團起筋，影響口感；
3、面團制作好後，用保鮮袋裝好，如果一次用不完，可以放冰箱的冷凍室，要用的前一天那到冷藏室回溫，在冷凍室可以放1一個月左右、
4、关于烤箱温度，我的家用小烤箱设定的是170度中层（实际温度）至餅幹呈金黄色即可（约12-15分钟），一定要熟悉自己烤箱的脾气，建议买一个烤箱温度计来测温；
5、有时候如果混合的不均匀，餅幹在烤制的过程中会鼓起，别紧张，戴上隔热手套讲烤盘取出，用牙签将鼓起的地方戳破，并轻轻按压；戳的地方在铺上糖霜后完全看不到的。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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