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标题:
红薯饼干
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作者:
喜欢厨师
时间:
2019-1-1 19:26
标题:
红薯饼干
https://i8.meishichina.com/attachment/recipe/2019/01/01/201901011546353023034871323220.jpg?x-oss-process=style/p320
1
红薯去皮,切薄片,隔水蒸熟。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530246971581323220.jpg?x-oss-process=style/p320
2
将红薯压成泥,然后过筛。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530263949931323220.jpg?x-oss-process=style/p320
3
黄油切小块,在室温下软化,倒入糖粉。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530273383511323220.jpg?x-oss-process=style/p320
4
先用打蛋头将糖粉和黄油混合一下,再启动电动打蛋器的电源,将黄油打至颜色变浅,体积膨大。分两次倒入蛋液,每倒入一次,用打蛋器打两下,待蛋液被黄油吸收了,再加入剩余的蛋液搅拌。
https://i8.meishichina.com/attachment/recipe/2019/01/01/201901011546353029630311323220.jpg?x-oss-process=style/p320
5
黄油打发好后,倒入红薯泥。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530316163931323220.jpg?x-oss-process=style/p320
6
用电动打蛋器打几下,打至顺滑即可。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530330221461323220.jpg?x-oss-process=style/p320
7
倒入面粉,每种面粉的吸水性不同,面粉量仅供参考。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530345078881323220.jpg?x-oss-process=style/p320
8
用刮刀将它们压拌均匀,不要过度揉捏,影响口感。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530370509321323220.jpg?x-oss-process=style/p320
9
然后放入保鲜袋中,用擀面棍擀成薄的面片,大概0.4-0.5厘米厚度,然后放入冰箱冷藏松驰30分钟。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530385192391323220.jpg?x-oss-process=style/p320
10
冷藏后的面片取出,用模具压出形状。边角料可以捏在一起后再擀开压出饼干胚,这分量我一共做了24块饼干。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530402333601323220.jpg?x-oss-process=style/p320
11
将饼干胚移至不粘烤盘上,用叉子戳出一个个小孔,可以防止饼干在烘烤中变形。
https://i8.meishichina.com/attachment/recipe/2019/01/01/2019010115463530426631201323220.jpg?x-oss-process=style/p320
12
放入预热到160度的东菱K40C烤箱中下层,烘烤20分钟左右,最后几分钟留意上色情况,厚度不同的饼干,烘烤时间会不同。
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