用料
黄油
70克
低筋面粉
60克
红糖
45克
鸡蛋液
30克
燕麦片
70克
熟核桃仁
40克
葡萄干
40克
泡打粉
1克
小苏打
1克
少许
燕麦提子曲奇的做法
- 黄油室温软化到松软,可以轻松推动的状态
- 加入红糖和一丢丢盐
- 搅拌均匀
- 鸡蛋液分3次加入
- 打蛋器搅打均匀
- 筛入低筋面粉➕泡打粉➕小苏打,翻拌均匀
- 倒入燕麦片拌匀
- 倒入葡萄干和核桃仁拌匀
- 拌好的面团是比较湿的面团
- 用勺子舀到烤盘里,轻轻压平
- 烤箱风炉160度烤25分钟,出炉后曲奇底部如果还有点湿软,可以再延长5分钟或者直接放烤箱利用余温烘干
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- 此方一次可以做12块30克/块的曲奇出来
- 松软好咬,又香又酥,吃到嘴里很有嚼劲
- 真的好好吃
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