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鬆餅



材料:

無鹽奶油(塗烤模用) 適量 
珍珠糖 適量

[原味麵糊]

低筋麵粉 90克 
速發酵母 2克 
細砂糖 20克 
全蛋 半顆 
牛奶 45克 
無鹽奶油 25克

[巧克力麵糊]

低筋麵粉 80克 
巧克力粉 10克 
速發酵母 2克 
細砂糖 20克 
全蛋 半顆 
牛奶 45克 
無鹽奶油 25克

作法:

(1). 原味:低筋麵粉過篩,加入速發酵母、細砂糖先混合均勻;巧克力:低筋麵粉和巧克力粉過篩,再加速發酵母、細砂糖先混合均勻。
(2). 個別加入牛奶、半顆全蛋拌成黏稠的麵糊,再拌入室溫軟化的奶油,封緊保鮮膜發酵1小時。
(3). 鬆餅機預熱,在烤模塗上少許奶油,用湯匙挖一匙麵糊沾上珍珠糖,放在烤模上,表面可再撒上珍珠糖增加口感,蓋上上蓋,烘烤約3分鐘。
(4). 也可以淋上蜂蜜或沾果醬食用,增添風味。
* 低筋麵粉可用中筋替代,也可用一半低筋加一半高筋,食譜的份量每種口味約可做8顆。
* 建議買1號粗顆粒的珍珠糖,口感較佳。
* 喜歡吃甜一點的,珍珠糖可沾多一些。
* 沒吃完的用保鮮盒冷藏,約可放5~7天,食用前用小烤箱烤熱即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
B.冰糖30g
 水100g

【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。