normal style="MARGIN: 0pt; TEXT-INDENT: 21pt; mso-char-indent-count: 2.0; mso-char-indent-size: 10.5pt">巧克力馬蹄餅干是西式傳統(tǒng)產(chǎn)品,馬蹄形,末端蘸有巧克力,口感松酥香甜。
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normal style="MARGIN: 0pt; TEXT-INDENT: 21pt; mso-char-indent-count: 2.0; mso-char-indent-size: 10.5pt">用料 富強粉4千克奶油200克麥淇淋800克白糖粉1.4千克雞蛋1千克發(fā)粉30克巧克力2千克(實耗1千克)
normal style="MARGIN: 0pt; TEXT-INDENT: 21pt; mso-char-indent-count: 2.0; mso-char-indent-size: 10.5pt">制法
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">1. 將白糖粉、奶油、麥淇淋、雞蛋放人容器中,用木勺攪拌均勻。
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">2. 倒人混合過篩的面粉和發(fā)粉,揉成面團。面團不宜多揉,以免起筋走油。
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">3. 將面團平均分成20塊,每塊分摘30小團,均搓成長為9厘米的小段。
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">4. 將面團平均分成兩塊,每塊分摘30小團,均搓成兩端稍尖約9厘米的小段,彎成馬蹄形放入烤盤,橫向間距略大于縱向間距。
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">5. 烘烤:爐溫200℃,烤至表面金黃色出爐。
normal style="MARGIN: 0pt 0pt 0pt 39pt; TEXT-INDENT: -18pt; mso-list: l6 level1 lfo14; tab-stops: list 39.0pt">6. 將巧克力置容器中,隔水溫烊,調(diào)成漿狀,然后取馬蹄餅干往巧克力漿中一蘸,立即放在塑料紙上。待巧克力凝固后即可。