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巧克力曲奇



成份:

奶油  75公克
糖粉  75公克
全蛋  1個
低筋麵粉  150公克
可可粉  12公克
肉桂粉  1小匙
小蘇打  1小匙
核桃  100公克
巧克力  50公克


步驟:

1 將軟化的奶油、過篩的糖粉一起放入容器內,用打蛋器打至鬆發。
 
2 全蛋打散成蛋液後,分2~3次慢慢加入作法1中拌勻。
 
3 繼續加入過篩的低筋麵粉、可可粉、肉桂粉、小蘇打於作法2中,使用刮刀攪拌均勻,即為麵糰。
 
4 把麵糰分切成每份約15公克的小麵糰後,將小麵糰搓成圓球狀並沾取適量的核桃,再以大姆指在中間處壓出一個凹陷放入烤盤中,以上火180℃、下火120℃烤18分鐘。
 
5 巧克力隔水加熱融化後裝入擠花袋中,再將巧克力液擠在餅乾中間處,待冷卻凝結即可。
 
【備 註】
烘焙火力:上火180℃、下火120℃
烘焙時間:18分鐘
數量:20個(每個約15公克)


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