5.2K
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如果想要嘗試親子烘焙，我覺得壓膜餅乾是一個非常合適的入門 !
孩子可以運用打蛋器幫忙打蛋、攪拌，甚至能用小手去揉捏、感受餅乾麵糰，最後能在家長的幫忙下壓出一個又一個喜歡的餅乾圖案，都是非常好的大動作訓練。
☀️陽光灑落的午後 微風徐徐 一杯茶🍵、一杯鮮奶🥛 幾片脆脆的餅乾🍪
是我認為幸福的時光 ，希望你們會喜歡❤️
食材
- 無鹽奶油60g
- 糖粉35g (減糖)
- 半顆全蛋液 約25g
- 低筋麵粉200g
*想吃比較硬脆口感的可用一顆全蛋液
家長事前準備
- 無鹽奶油常溫退冰至軟化
- 低筋麵粉/糖粉 秤好過篩
- 喜歡的餅乾模具
做法👇
1.無鹽奶油用打蛋器打軟，加入糖粉後拌勻 (不需要打發，拌至看不到糖粉即可)
2.分兩次加入蛋液，每一次都需拌至看不到蛋液才能再加下一次
3.分兩次加入過篩的低筋麵粉，換成刮刀以切拌的方式拌麵糰至看不到麵粉
- 麵糰可能會呈現麵糰鬆的狀態(因為奶油比較少的關係)，此時可用手將麵糰整形成團，或是分4-5次加入麵粉，每次都切拌到看不見麵糰再加下一次。
4.用擀麵棍桿平麵團，約0.5-0.6cm厚度(麵糰下面鋪烘焙紙，上面鋪保鮮膜)
5.送入冷凍庫15分鐘始麵團變硬後可和小朋友一起用壓模具壓出餅乾 (此時可預熱烤箱，上下火各140度)
6. 壓好之後準備送入烤箱
7.烘烤溫度/時間: 上下火140度，烤45分鐘
- 若想餅乾顏色上色明顯，可於最後五分鐘調整為上下火150度，需顧爐火
8.放涼後餅乾會變脆，可放入密封罐內保存延長酥脆度
9.趁新鮮一起食光🍪
🌈溫馨小提醒
✨ 如果想更換成芝麻口味，可於過篩麵粉中加入一匙無糖芝麻粉
✨ 各家烤箱溫度不一，請以家裡烤箱為主
✨ 如果是大人要吃，可將奶油的量調整為70g
2 comments
謝謝食光大師的食譜！新手第一次就成功了，滿滿的成就感！餅乾不油不甜，超香超好吃！ 可以放心給孩子盡情嗑餅乾了❤️
ps. 因為奶油放得少，麵團比較難桿一點（邊緣易裂是正常的），依食光大師的建議，麵團底下鋪烤紙，上面鋪保鮮膜再輕輕桿，就順利很多唷！！
昨天以60g奶油與一顆蛋來製作餅乾，感覺一樣美味，拌起來也比較不會感覺太鬆散，很好吃唷！
之前外面的餅乾食譜看了真的都會害怕，因為奶油的量很多，甜心大師的食譜真的好吃又有做到奶油糖分減量，真的很推薦大家實行看看！
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