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南瓜曲奇



成份:

奶油  250公克
糖粉  120公克
全蛋  1個
中筋麵粉  450公克
奶粉  30公克
南瓜粉  30公克
黃金乳酪粉  10公克
小蘇打  1小匙
各色蛋白糖霜  適量

步驟:

1 將軟化的奶油、過篩的糖粉一起放入容器內,用打蛋器打至鬆發。
 
2 全蛋打散成蛋液後,分2~3次慢慢加入作法1中拌勻。
 
3 繼續加入過篩的中筋麵粉、奶粉、南瓜粉、黃金乳酪粉、小蘇打於作法2中攪拌均勻,即為麵糰。
 
4 將麵糰用桿麵棍桿成約0.5公分厚度的薄片狀麵皮,再把南瓜造型器具壓在麵皮上面壓製出造型麵皮,放入烤盤中以上火180℃、下火140℃烤約20分鐘。
 
5 將蛋白糖霜依需要調好顏色後裝入擠花袋中,再依序擠入作法4的餅乾上面,畫出南瓜造型的圖案即可。
 
【備 註】
烘焙火力:上火180℃、下火140℃
烘焙時間:20分鐘
數量:30片(每個約30公克)

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