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取一搅拌盆,将低筋面粉、无铝泡打粉、糖、盐筛入
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将冷藏中预先切成1公分小丁的奶油取出放进搅拌盆,以刮切拌混和均匀,再以手指将奶油&粉类搓揉捏拌成松散颗粒状
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各式切成细碎状的香草(用的是自种的柠檬百里香、万寿甜菊^^)加入步骤2,以刮刀稍微搅拌一下
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鲜奶与蛋以打蛋器搅拌均匀
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在步骤3中间稍微下挖一个凹槽,倒入步骤4的蛋液
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用刮刀将面糊切拌均匀,再以手掌下压捏揉整为面团(如面团沾黏可以沾些面粉当手粉捏揉)
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将面团以保鲜膜包覆起来,放进冰箱冷藏松弛至少30分钟
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取出面团,擀面台洒些手粉,以擀面棍将面团杆成约2cm厚的圆饼状
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将面团预先切块,表面涂上一层鲜奶,放进预热过的烤箱以180度烘烤约25分钟完成^^
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一出炉,香味四溢,等得不耐烦的咸"猪"手冷不防出现偷捏!