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印花基本餅幹/糖霜餅幹配方

印花基本餅幹/糖霜餅幹配方的做法
32 人做过这道菜收藏
游卷卷卷的厨房
游卷卷卷最近镂花涂装模又来了好多新款，再来一款配方和具体步骤图供参考，方子来自丁丁
粉篩地址：http://item.taobao.com/item.htm?spm=a1z10.1-c.w8711444-10101415727.30.94evU6&id=44275776552
油畫筆地址：http://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-10092172649.86.x6wRlR&id=42575797388
圓切地址：http://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-10092172649.80.x6wRlR&id=42496737813
可可粉地址：http://item.taobao.com/item.htm?spm=a1z10.3-c.w4002-10092172649.99.0XlWkM&id=42469342443

用料

黃油	140g
糖粉	120g
雞蛋	1個(帶殼58克)
泡打粉	1g
低筋面粉	300g
可可粉	適量

印花基本餅幹/糖霜餅幹配方的做法

[提前准備事項]

- 雞蛋打散搅匀
- 面粉和泡打粉混合后过筛2次
- 糖粉过筛1次
- 黃油提前1小时从冰箱取出，切小块，室温软化至用手按下去的时候会轻微凹陷的程度
- 烤箱提前预热至170度
1. 用打蛋器搅打黃油至顺滑。
2. 加入糖粉搅打顺滑。
分2~3次加入蛋液，每次都攪打到水油完全融合後再加入蛋液。加入提前過篩的粉類，用橡皮刮刀切拌至看不到幹粉即可。不要畫圈以免出筋。
聚成面團後，將面團裝入保鮮袋，借助輔助條(此處使用3mm厚度)將面團擀平後，
放入冰箱30分鍾-1小時，醒發面團。
准备油画笔粉筛可可粉圆切
将餅幹模沾面粉后在面团上压出形状并移至烤盘
在餅幹上摆放好镂花模，将笔刷沾可可粉(或其他颜色的粉)轻轻将粉敲到餅幹上。
刷好之後輕輕的吹掉多余的可可粉
全部完成後送入烤箱，170度烘烤15-20分鍾。
Tip.
1. 烘烤温度和时间请根据自家烤箱属性进行调整。
2. 粉不要一次沾太多，用轻轻敲的方式敲到餅幹上。
大白balalala

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