# 跟 小 嶋 做 烤 # P36-37, no need to whipped butter. And no egg yolk is needed. Don't worry about the extra protein ~ The taste is also very good. Quick hands are simple. Just made 30 pieces.
|Low-gluten flour||61 grams|
|Unsalted butter (fermentation type)||100g (no fermentation, ordinary used)|
|Hazelnut flour (or almond flour)||61 grams|
|Powdered sugar for decoration (outside the portion)|
Sift the low powder + corn starch + hazelnut powder (almond powder I used) + powdered sugar. Note: The hazelnut powder can be sieved with a sieve with a larger mesh. After sieving, stir with other powders evenly. The thin hazelnut skin left on the sieve can be put in the sifted hazelnut powder.
To soften the butter, stir with a rubber spatula until the butter turns white, then quickly stir until soft and smooth.
Sift into 1 and mix well. Use a rubber spatula to mix the flour and butter evenly. If you can't see the dry powder, stir 10 more times. Use a scraper to clean the mixing bowl, and then gently knead the dough with your hands.
Divide the dough into small pieces, each 10 to 11 grams. It is best to divide the dough into small pieces and put them on the electronic scale one by one. The number of grams displayed on the scale should be an integer multiple of 10 to 11.
Use the palm of your hand to knead each piece of dough into small balls, expel the air, and use 3 fingers to rub the small balls on the panel into a 5-6 cm (8 cm.> _ <) Stick shape.
Bend both ends of the rubbed bar into a horseshoe shape, and place them on the baking tray with a certain interval.
Bake in the middle of the oven at 170 degrees for 12 to 15 minutes (remember to preheat in advance) ~ until the shortbread is slightly brown, take it out and cool it on the cooling rack.
After completely cooling, use a powder sieve to sift a layer of decorative powdered sugar on the finished product, and place them closer to each other.