论文部分内容阅读
糖霜饼干用料:1饼干底:低筋面粉180克、黄油90克、蛋液30克、糖粉65克、香草精少许。2糖霜:糖粉450克、蛋白粉45克、水70克左右、柠檬汁少许、食用色素。做法:先制作饼干底1黄油常温下软化、加入糖粉适当搅拌,再用打蛋器低速搅拌,均匀后改中速打至发白、黄油与糖粉完全融合即可,加入香草精、分2~3次加入蛋液打匀。2筛入低筋面粉,用刮刀搅拌均匀,揉成团,放入保鲜袋,放冰箱冷藏2小时后拿出,垫上保鲜膜,隔着保鲜膜擀成大约3~4毫米厚的面皮。
Sugar cookies Ingredients: 1 biscuit bottom: 180 grams of flour low gluten, butter 90 grams, 30 grams of egg, powdered sugar 65 grams, a little vanilla. 2 icing sugar: 450 grams of powdered sugar, 45 grams of protein powder, about 70 grams of water, a little lemon juice, food coloring. Method: First make biscuits at the end of a butter softening at room temperature, adding sugar powder appropriate mixing, and then low-speed mixing egg whisk, even after the medium-speed change to white, butter and sugar powder can be fully integrated, add vanilla extract, 2 to 3 times to join egg beating fight. 2 sieved into the low-gluten flour, stir with a spatula, knead into the group, into a fresh-keeping bag, put in the refrigerator for 2 hours and then took out, put the plastic wrap, roll across the plastic wrap into about 3 ~ 4 mm thick dough.