祝大家端午節安康!
Happy Dragon Boat Festival to all of you!
做法How to make: https://youtu.be/lhppFN8nqPs
食譜:
🔺餅乾配方表：
80克無鹽黃油
50克糖粉
30克奶粉
30克全蛋液(室溫）
150克低筋麵粉
🔺拉綫糖霜
8克蛋白粉
100克糖粉
16克食用水
8克玉米糖漿或蜂蜜
8克新鮮檸檬汁
🔺填充糖霜
80克拉綫糖霜
5克新鮮檸檬汁
首先來做餅乾。先把黃油室溫軟化好。然後糖粉和奶粉過篩入黃油。用打蛋頭輕戳黃油，然後讓粉類和黃油稍微混合一下，以免飛濺。然後開動打蛋器1檔大致混合一下就可以了。無需打發。然後蛋液分兩次加進去。每次開一檔混合一下看不到乾粉就可以了。用刮刀把旁邊的乾粉刮一下。再打兩圈。然後把低筋麵粉過篩進去。然後用刮刀以切拌的手法翻拌，以免起筋。混合到沒有乾粉就可以轉移到油紙上了。用手稍微捂實，用另外一個油紙放在上面，用手稍微壓實一下，放到冰箱鬆弛30分鐘。
30分鐘后從冰箱拿出來，如果麵糰可以輕易的搓出小洞説明可以開始擀開刻模了。預熱上下火烤箱150℃/300℉，開始擀開面團，先四面擀開，在滾動擀開。擀到大約5毫米的厚度。如果沒有刻度的擀麵杖，可以用書代替。如果麵糰粘在油紙上，可以撒一點麵粉防粘。然後蓋上油紙翻轉過來，再撒一點麵粉，就可以刻模了。或者放在冰箱凍硬一點就好取下來。然後輕壓放在烤盤上。把剩下的麵糰再輕輕揉成團，放在冰箱變硬再刻模。最好用透氣的網墊。下面放一個盤子放入烤箱中層烤20分鐘。関火悶5分鐘。移到架子上晾乾。
在晾涼餅乾時來做勾綫糖霜。把糖粉和蛋白粉分別過篩到不同的盤子裏。把1/3的糖粉加入蛋白霜裏混合均匀，加入水混合均匀。用打蛋頭中速打法，再分兩次加入糖粉，稍微混合一下，繼續打發到硬性。加入玉米糖漿或蜂蜜和檸檬汁。用打蛋頭一檔混合均匀就好。然後提起打蛋頭甩出蛋白霜。取80克做填充糖霜，加入5克的糖霜，用打蛋頭混合均匀就好。直到可以流動的狀態。把填充的糖霜裝入裱花袋裏。用刮刀刮到一起。把封口打結。
在基礎糖霜調色。沒有用完的基礎糖霜用保鮮膜包好以防乾燥。把已經晾好的餅乾放在油紙上，開始畫糖霜。在裱花袋的接觸壓出，然後剪開一個小口，在油紙上試一下綫條。填充的裱花袋也剪一下，試一下粗細。先做填充部分。先輕輕提起勾出邊緣，再填充。填好後可以用竹簽畫一下圈圈。去除小氣泡，讓表面更平整。然後放在一盤晾乾。等表面晾乾后再畫綫條。畫好后再烤箱60-70℃/130華氏度烤一個小時。烤好晾乾后用密封袋封好可以保存1-2個星期。
Recipe:
🔺Cookies Recipe:
80g unsalted butter
50g confectioner sugar
30g egg white powder
30g egg
150g cake flour
🔺Icing Sugar for Line
8g egg white powder
100g confectioner sugar
16g water
8g corn syrup
8g lemon juice
🔺Icing Sugar for Filling
80g icing sugar for line
5g lemon juice
First, let's make cookies. Soften the butter at room temperature. Then sift the powdered sugar and milk powder into the butter. Press the butter lightly with an mix beater, and then mix the powder and butter slightly to avoid splashing. Then turn on the whisk at level 1 and roughly mix it. Then add the egg liquid in two time. very time mixing until you can't see powder. Scrape the dry powder next to it with a spatula. Then sift the cake flour into it. Then use a spatula to mix well. Mix until there is no dry powder and then transfer to baking paper. Cover it with your hands slightly, put another baking paper on it, press it slightly with your hands, and let it rest in the refrigerator for 30 minutes.
Take it out of the refrigerator after 30 minutes. If your hand can easily make a small hole on the dough, it means you can start rolling out and mold the cookies . Preheat the oven to 150℃/300℉, start to roll out the dough. Roll it out to a thickness of about 5 mm. If there is no graduated rolling pin, you can use a book instead. If the dough sticks to the baking paper, you can sprinkle a little flour to prevent it from sticking. Then cover it with baking paper, turn it over, and sprinkle a little more flour. now you can mold it. Or put it in the refrigerator and freeze it harder to take it off. Then gently press it on the baking pan. Gently knead the remaining dough into a ball, put it in the refrigerator to harden and then mold it. . Place a plate below and bake in the middle of the oven for 20 minutes. Turn off the heat stay for 5 minutes. Move to a rack to dry.
Make the frosting when you cool the cookies. Sift the powdered sugar and egg white powder into separate dishes. Add 1/3 of the powdered sugar to the meringue and mix well, add water and mix well. Use the hand mixer to beat at high speed, add the powdered sugar in two more times, mix a little, and continue to beat until it is hard. Add corn syrup or honey and lemon juice. Just use the beater to mix it evenly. Take 80g of icing sugar for filling, add 5g of lemon juice, and mix well with an mix beater. Until it can flow. Put the filling frosting into the pastry bag. Scrape them together with a spatula. Tie the seal. Take a cooled cookies on the baking paper and start draw the icing. Press out on the pastry bag, then cut a small piece. Do the filling part first. First gently lift the hook edge, and then fill. After filling it out, you can draw a circle with a tooth stick. Remove small bubbles and make the surface smoother. Then put it on a rack to dry. Wait for the surface to dry before drawing lines. After drawing, bake it in the oven at 60-70°C/130°F for one hour. It can be stored for 1-2 weeks after being baked and dried in an sealed bag.