愛上烘焙第一堂課
First Lesson in Making You Fall in Love with Baking
餅乾麵團二大基本類型
初學餅乾製作，可從麵糊的攪拌方式著手，大致有以下兩種類型：
1 糖油拌合法
大部分餅乾都採用糖油拌合方式，先將材料中的奶油與糖拌打至顏色變白呈鬆發狀，再加進蛋液或牛奶等溼性材料，最後加入麵粉拌合。由於拌合過程中會打入大量空氣，因此打發程度越大，麵糊就越容易擴展成膨鬆狀，成品口感也會特別酥鬆。
2 直接攪拌法
即是將所有材料全部加在一起攪拌的方式，但仍要分溼性材料、粉類及油脂類並依序加入，每放進一項材料都要先攪拌均勻再加入下一項，直到所有材料的顏色及型態都均勻一致即可。過度攪拌反而會使麵粉出現筋性，口感就變差。
Two Basic Types of Cookie Dough
Beginners learning cookie making can start from the stirring of the flour batter. There are basically two types:
Creaming Method
Most cookies use creaming method. Butter andsugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air.
The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.
All Ingredient Method
This method is to add in all materials at the same time and then stir them. Wet materials, flour, and oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.
三種餅乾家族介紹
● 酥硬性餅乾
因為使用油脂量較多，成品口感較酥，但是不容易塑型，要先放到冰箱冷凍或冷藏至凝固，才能順利切成小塊再烤焙，因此又稱為「冰箱小西餅」。不過要注意不可冷凍過久，以免麵團太硬，切割時反而容易碎裂。
● 脆硬性餅乾
配方中的糖與油脂用量都比較多，需將麵團冷藏至稍硬，再利用餅乾壓模壓出造型或切割，才能烤出又脆又硬的口感。如有名的義大利脆餅，適合細細咀嚼其中的香味。
● 軟性餅乾
軟性餅乾有容易塑型的特點，最適合製作造型多變的花樣餅乾，享受手作樂趣！包括麵團較軟的酥鬆性餅乾，配方含水量較高的軟性麵糊餅乾，以及含油量較高的薄片形餅乾。
質地稍硬的麵糊可以直接用手捏塑成型；較稀軟的可以用湯勺或小湯匙隨手挖一匙，直接放在烤盤上推平再烤焙；更溼軟一點的麵糊，只要用擠花袋搭配各式花嘴，便能輕鬆擠出自己想要的各式花紋造型。
在操作時需要注意的是，每塊麵團份量、大小及厚薄程度要一致，以免烤焙的成果不佳。
Introduction of Three Cookie Families
● Crackers
It has more grease so the texture is crunchy. It is not easy to shape. Frozen or chill it in therefrigerator until it solidifies before cutting it into small pieces for baking. It is also called “refrigerator pastry.” Do not keep it frozen for too long as the dough may get too hard, and that it may break easily during cutting.
● Cookies
It has more sugar and grease in the formula. We need to chill the dough until it is a little hard, and then use a cookie cutter to cut a desired shape so that we can get crispy and hard texture after baking. For example, we can chew the well-known Italian biscuit slowly to experience the fragrance within.
● Soft Biscuits
Soft cookies are easy to shape. It is very suitable for making a variety of patterns to enjoy the fun of handmade. It includes the crunchy soft cookies made of softer dough, the soft dough cookies with higher water content, and the thin cookies with
higher grease content.
Dough with harder texture can be molded by hands. For the softer one, use a spoon to dig a spoonful of dough and place it on a baking tray. For the even softer batter, use a pastry bag with a variety of tips to easily squeeze out the various patterns you
want. Note that during operation, the amount, size, and thickness of the dough should be consistent to avoid bad baking results.
美味的祕密
1 材料配方必須精確掌握：麵團中的液體（包括蛋液、牛奶、水）、奶油及糖分，都是影響餅乾軟硬、酥鬆的重要關鍵，配方比例必須精確掌握。
2 創造軟硬酥脆不同口感：當麵團中的水分及油脂較少時，餅乾口感就較硬；想烤出鬆軟一點的口感，奶油的比例就要拉高。至於糖分比例高的配方，烤出來的餅乾比較香脆。
3 多用磅秤培養手感經驗：建議烘焙新手剛開始分割麵團時，最好多用磅秤輔助，每塊小麵團控制在10∼30公克左右；等到培養出「手感」，就能憑經驗抓出適當的份量了。
Secrets of Tasty the Taste
1 Material formula needs to be in precise control: Liquid in the dough (egg mixture, milk, and water), butter, and sugar all can impact the hardness and crunchiness of the cookie. The formula proportion needs to be in precise control.
2 Create different tastes in hardness, crunchiness, and crispiness: When the dough contains less water or grease, the texture will be harder. To create more crunchy texture, add more butter. The formula with higher sugar content will
produce crispier cookies.
3 Use weight scale often to develop the hand feel: It is recommended for beginners to use a weight scale when cutting the dough. Each dough portion is to be kept between 10 to 30g. Once the hand feel is developed, the appropriate portion can be grasped according to experience.
可可芭蕾西餅
Cocoa Ballet Desserts
烤焙溫度 Baking Temperature 170～180℃
烤焙時間 Baking Time 約20分鐘 About 20 minutes
使用模型 Cookie Mold 無 N/A
材料 製作份量約36個
A：無鹽奶油175公克，安佳酥油50公克，糖粉150公克，泡打粉1/2小匙，小蘇打粉1/4小匙
B：蛋黃2個
C：低筋麵粉300公克，可可粉25公克
D：巧克力豆100公克，夏威夷豆75公克
製作步驟
1 A料放入盆中打發（圖1），分次加入B料（圖2）拌勻。
2 C料過篩，加入作法1（圖3）攪拌至均勻無顆粒狀。
3 加入D料（圖4）拌勻成團，均分為每個重約25公克的小麵團（圖5），置於烤盤上（圖6），即可放入烤箱烤焙。
Ingredient Quantity about 36 pieces
A: Unsalted butter 175g, Anchor butter oil 50g, powdered sugar 150g, baking powder 1/2 tsp., baking soda 1/4 tsp.
B: 2 egg yolks
C: Low-gluten flour 300g, cocoa powder 25g
D: Chocolate beans 100g, Hawaiian beans 75g
Step
1 Beat ingredient A in a bowl until fluffy (Figure 1), add in ingredient B (Figure 2) in several times and stir them well.
2 Sift ingredient C, add in Step 1 mixture (Figure 3), and stir them until there is no granule.
3 Add in ingredient D (Figure 4) and stir them evenly to make a dough. Divide it evenly into smaller chunks weighing about 25g (Figure 5). Arrange them on the baking tray (Figure 6) and they are ready to be baked in the oven.
點心小鋪 Dessert Tip
怎樣做漂亮的球形餅乾？
製作時可用冰淇淋杓挖麵團，不僅份量固定，且不沾手，即使麵團溼軟也能輕鬆完成。冰淇淋杓有大小之分，通常最小口徑約可挖出15公克的麵團。
How to make beautiful sphere-looking cookies?
Use an ice cream scoop to scoop up the dough so that the amount stays consistent and it does not stick to your hand. Even if the dough is wet and soft, it can still be done easily. There are different sizes in ice cream scoop, and the smallest one can scoop up about 15g of dough.
First Lesson in Making You Fall in Love with Baking
餅乾麵團二大基本類型
初學餅乾製作，可從麵糊的攪拌方式著手，大致有以下兩種類型：
1 糖油拌合法
大部分餅乾都採用糖油拌合方式，先將材料中的奶油與糖拌打至顏色變白呈鬆發狀，再加進蛋液或牛奶等溼性材料，最後加入麵粉拌合。由於拌合過程中會打入大量空氣，因此打發程度越大，麵糊就越容易擴展成膨鬆狀，成品口感也會特別酥鬆。
2 直接攪拌法
即是將所有材料全部加在一起攪拌的方式，但仍要分溼性材料、粉類及油脂類並依序加入，每放進一項材料都要先攪拌均勻再加入下一項，直到所有材料的顏色及型態都均勻一致即可。過度攪拌反而會使麵粉出現筋性，口感就變差。
Two Basic Types of Cookie Dough
Beginners learning cookie making can start from the stirring of the flour batter. There are basically two types:
Creaming Method
Most cookies use creaming method. Butter andsugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air.
The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.
All Ingredient Method
This method is to add in all materials at the same time and then stir them. Wet materials, flour, and oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.
三種餅乾家族介紹
● 酥硬性餅乾
因為使用油脂量較多，成品口感較酥，但是不容易塑型，要先放到冰箱冷凍或冷藏至凝固，才能順利切成小塊再烤焙，因此又稱為「冰箱小西餅」。不過要注意不可冷凍過久，以免麵團太硬，切割時反而容易碎裂。
● 脆硬性餅乾
配方中的糖與油脂用量都比較多，需將麵團冷藏至稍硬，再利用餅乾壓模壓出造型或切割，才能烤出又脆又硬的口感。如有名的義大利脆餅，適合細細咀嚼其中的香味。
● 軟性餅乾
軟性餅乾有容易塑型的特點，最適合製作造型多變的花樣餅乾，享受手作樂趣！包括麵團較軟的酥鬆性餅乾，配方含水量較高的軟性麵糊餅乾，以及含油量較高的薄片形餅乾。
質地稍硬的麵糊可以直接用手捏塑成型；較稀軟的可以用湯勺或小湯匙隨手挖一匙，直接放在烤盤上推平再烤焙；更溼軟一點的麵糊，只要用擠花袋搭配各式花嘴，便能輕鬆擠出自己想要的各式花紋造型。
在操作時需要注意的是，每塊麵團份量、大小及厚薄程度要一致，以免烤焙的成果不佳。
Introduction of Three Cookie Families
● Crackers
It has more grease so the texture is crunchy. It is not easy to shape. Frozen or chill it in therefrigerator until it solidifies before cutting it into small pieces for baking. It is also called “refrigerator pastry.” Do not keep it frozen for too long as the dough may get too hard, and that it may break easily during cutting.
● Cookies
It has more sugar and grease in the formula. We need to chill the dough until it is a little hard, and then use a cookie cutter to cut a desired shape so that we can get crispy and hard texture after baking. For example, we can chew the well-known Italian biscuit slowly to experience the fragrance within.
● Soft Biscuits
Soft cookies are easy to shape. It is very suitable for making a variety of patterns to enjoy the fun of handmade. It includes the crunchy soft cookies made of softer dough, the soft dough cookies with higher water content, and the thin cookies with
higher grease content.
Dough with harder texture can be molded by hands. For the softer one, use a spoon to dig a spoonful of dough and place it on a baking tray. For the even softer batter, use a pastry bag with a variety of tips to easily squeeze out the various patterns you
want. Note that during operation, the amount, size, and thickness of the dough should be consistent to avoid bad baking results.
美味的祕密
1 材料配方必須精確掌握：麵團中的液體（包括蛋液、牛奶、水）、奶油及糖分，都是影響餅乾軟硬、酥鬆的重要關鍵，配方比例必須精確掌握。
2 創造軟硬酥脆不同口感：當麵團中的水分及油脂較少時，餅乾口感就較硬；想烤出鬆軟一點的口感，奶油的比例就要拉高。至於糖分比例高的配方，烤出來的餅乾比較香脆。
3 多用磅秤培養手感經驗：建議烘焙新手剛開始分割麵團時，最好多用磅秤輔助，每塊小麵團控制在10∼30公克左右；等到培養出「手感」，就能憑經驗抓出適當的份量了。
Secrets of Tasty the Taste
1 Material formula needs to be in precise control: Liquid in the dough (egg mixture, milk, and water), butter, and sugar all can impact the hardness and crunchiness of the cookie. The formula proportion needs to be in precise control.
2 Create different tastes in hardness, crunchiness, and crispiness: When the dough contains less water or grease, the texture will be harder. To create more crunchy texture, add more butter. The formula with higher sugar content will
produce crispier cookies.
3 Use weight scale often to develop the hand feel: It is recommended for beginners to use a weight scale when cutting the dough. Each dough portion is to be kept between 10 to 30g. Once the hand feel is developed, the appropriate portion can be grasped according to experience.
可可芭蕾西餅
Cocoa Ballet Desserts
烤焙溫度 Baking Temperature 170～180℃
烤焙時間 Baking Time 約20分鐘 About 20 minutes
使用模型 Cookie Mold 無 N/A
材料 製作份量約36個
A：無鹽奶油175公克，安佳酥油50公克，糖粉150公克，泡打粉1/2小匙，小蘇打粉1/4小匙
B：蛋黃2個
C：低筋麵粉300公克，可可粉25公克
D：巧克力豆100公克，夏威夷豆75公克
製作步驟
1 A料放入盆中打發（圖1），分次加入B料（圖2）拌勻。
2 C料過篩，加入作法1（圖3）攪拌至均勻無顆粒狀。
3 加入D料（圖4）拌勻成團，均分為每個重約25公克的小麵團（圖5），置於烤盤上（圖6），即可放入烤箱烤焙。
Ingredient Quantity about 36 pieces
A: Unsalted butter 175g, Anchor butter oil 50g, powdered sugar 150g, baking powder 1/2 tsp., baking soda 1/4 tsp.
B: 2 egg yolks
C: Low-gluten flour 300g, cocoa powder 25g
D: Chocolate beans 100g, Hawaiian beans 75g
Step
1 Beat ingredient A in a bowl until fluffy (Figure 1), add in ingredient B (Figure 2) in several times and stir them well.
2 Sift ingredient C, add in Step 1 mixture (Figure 3), and stir them until there is no granule.
3 Add in ingredient D (Figure 4) and stir them evenly to make a dough. Divide it evenly into smaller chunks weighing about 25g (Figure 5). Arrange them on the baking tray (Figure 6) and they are ready to be baked in the oven.
點心小鋪 Dessert Tip
怎樣做漂亮的球形餅乾？
製作時可用冰淇淋杓挖麵團，不僅份量固定，且不沾手，即使麵團溼軟也能輕鬆完成。冰淇淋杓有大小之分，通常最小口徑約可挖出15公克的麵團。
How to make beautiful sphere-looking cookies?
Use an ice cream scoop to scoop up the dough so that the amount stays consistent and it does not stick to your hand. Even if the dough is wet and soft, it can still be done easily. There are different sizes in ice cream scoop, and the smallest one can scoop up about 15g of dough.
