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为什么自己烤的饼干不酥脆啊

更新时间: 2020-10-09 00:00:00     

1、黄油需要先隔水融化,再和糖粉一起搅拌均匀。加入盐和鸡蛋,并加入2克到3克的小苏打,搅拌至全部混匀没有颗粒;

2、将低粉过筛后加入,边加入时边搅拌,直至将面粉揉成均匀光滑的面团;

3、饼干成型的时的厚度2毫米到5毫米即可;

4、烘烤时需注意观察,使饼干表面烘烤至浅褐色,烤箱烤制温度在170度左右;

5、烤完将饼干放凉,让饼干散热并带走多余的水分,晾晒完成之后饼干即能有酥脆感。

关键词: 为什么 自己 饼干 酥脆

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