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薰衣草曲奇



成份:

淡牛油 50克
糖霜 30克
雞蛋 15克
麵粉 80克
開心果(切碎)15克
煮食用朱古力 5克
香蘭葉油及薰衣草香油 各少許
步驟:

1.先將淡牛油和糖霜拌勻,加入雞蛋、麵粉和開心果碎搓成粉糰,再將之分成兩半,其中一半混入香蘭葉油,然後放入雪櫃冷藏約10分鐘。

2.把沒有加入香蘭葉油的粉糰,以木棍壓成約0.5厘米厚的薄粉皮,用曲奇模切出喜歡的形狀,放入預熱焗爐,以180℃焗約12分鐘,至呈金黃色。

3.把混有香蘭葉油的粉糰,填進高身曲奇模內,放入預熱焗爐,以180℃焗約15分鐘。

4.朱古力隔沸水熱融成漿,待涼後薄薄地塗於牛油紙上,冷藏3分鐘。之後以生果刀慢慢起出凝固的朱古力片。

5.以小量糖霜、蛋白混合成黏合漿,塗在薄曲奇上,放上高身曲奇黏實。高身曲奇頂部亦塗上黏合漿,並插上朱古力片。

6.把少鹵}霜、蛋白及薰衣草香油拌勻成紫色糖漿,唧出裝飾。

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