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.
