玉米片酥条 Crispy Cornflakes Strips

酥酥的玉米片酥条，微微的咸香。。

搭配着我爱喝的Flat White，早晨变得很美好。

芝士粉的香气扑鼻，吃起来虽不浓郁，

但是，脆脆的淡淡的咸香味饼干， 

细嚼慢咽慢慢品尝时，觉得很有“味道”。。

食谱取自芬在厨房

材料 Ingredients：

无盐奶油 100克
细砂糖 20克
全蛋液 40克
低筋面粉 200克
帕玛森奶酪粉 10克
玉米片 30克

100g Unsalted Butter
20g Castor sugar
40g Egg
200g Low Protein Flour
10g Parmesan Cheese Powder
30g Cornflakes


做法 Method:

1）黄油软化以后，加入细砂糖，用刮刀略微压拌均匀后用打蛋器搅打至体积膨松。
Whisk softened butter and sugar together till fluffy.
 
2）分多次加入全蛋液，继续搅打奶油至均匀的奶油糊状。
Add in egg gradually, continue to whisk until fully incorporate in the butter mixture.

3）筛入低筋面粉之后加入奶酪粉，用刮刀略拌匀，最后加入玉米片，刮拌均匀。
Sift in flour and add in Parmesan cheese powder, fold gently with rubber spatula, add in cornflakes and fold it into the mixture.
 
4）把制作好的饼干面糊放入小号保鲜袋，用手将面团按压均匀如图所示。（我用擀面杖）
Put the biscuit mixture into a small size ziplock bag, press it evenly using hands. ( I used rolling pin)

 

5）冷藏2小时或是冷冻30分钟之后，取出面团放在案板上，用利刀切成宽约1cm的条状，放入预热的烤箱，170度25分钟（我用180度）之后余温10分钟即成。
Refrigerate it for 2 hours or freeze it for 30 minutes, then cut it into 1cm thick strips, bake in preheated oven 170 degree for 25 minutes. (I baked it at 180 degree) Turn off the oven temperature and leave the cake inside the oven for another 10 minutes.
 

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