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YXNlO2Rpc3BsYXk6aW5saW5lLWJsb2NrO3ZlcnRpY2FsLWFsaWduOm1pZGRsZTtmb250LXN0eWxlOm5vcm1hbCAhaW1wb3J0YW50fS50Yi1idXR0b25fX2ljb246OmJlZm9yZXtjb250ZW50OmF0dHIoZGF0YS1mb250LWNvZGUpO2ZvbnQtd2VpZ2h0Om5vcm1hbCAhaW1wb3J0YW50fS50Yi1idXR0b25fX2xpbmt7YmFja2dyb3VuZC1jb2xvcjojNDQ0O2JvcmRlci1yYWRpdXM6MC4zZW07Zm9udC1zaXplOjEuM2VtO21hcmdpbi1ib3R0b206MC43NmVtO3BhZGRpbmc6MC41NWVtIDEuNWVtIDAuNTVlbX0gIH0g
疫情肆虐之下，終於迎來農曆新年(虎年)
願小老虎餅乾讓每個小朋友都擁有老虎般的強健身體， 虎哩平安 虎哩健康 !
這次的餅乾和之前的壓模餅乾稍稍不同，加上熟蛋黃和玉米粉後烘烤吃的到酥酥的口感和淡淡的蛋香味
而且小老虎圖案不需要模具，只要萬能的雙手就能完成!
食材
無鹽奶油:45g、糖粉:20g 、低筋麵粉50g、玉米粉50g 、熟蛋黃一顆 、香草莢醬:適量(可省略)、 可食用色素筆、 紅麴粉+黃梔子粉 適量
家長事前準備
所有材料秤好備用，奶油室溫軟化、粉類過篩、煮一顆水煮蛋
做法👇
1.烤箱上下火160度預熱
2.室溫軟化奶油(可下壓的階段) + 過篩糖粉，用打蛋器打發至泛白
3. 加入過篩的蛋黃後以攪拌均勻
4.加入過篩低粉+玉米粉，以刮刀用切拌的方式混拌均勻 (混勻就好不要過度攪拌)
5. 另外秤10g麵團出來，剩餘的可酌量加一點薑黃梔子粉+紅麴粉，大約是1:1，這樣調出來會變成橘色的麵團
(也可以不要染竹炭麵團，之後用可食用色素筆畫上五官就好)
6. 取一個10g麵團，滾圓之後輕輕從中間往下壓，周圍會自然裂開是正常的特色
7. 依序做耳朵和鼻子的部分後就可以準備進烤箱
(有些我用黑色麵團做五官，有些打算用色素筆畫)
8. 烤箱以上下火160-165度 烤17-20分鐘至上色 (依自家烤箱進行調整)
9.出爐後放涼，畫上五官就完成!!
10. 趁新鮮一起食光
🌈溫馨小提醒
✨ 烤好的餅乾可以密封常溫5天保存
✨ 大約可以烤15片餅乾
