烘焙
由 CookWhatHK0 次收藏
核桃圓餅將牛油同糖打發，拌入雞蛋及低筋麵粉成糰，面層壓上核桃碎，冷藏後切片焗香。
將已軟化的牛油與二砂糖混合，攪拌並打發，直到呈現淡黃色且質地蓬鬆。
Beat the softened butter together with the sugar until pale yellow.
取半隻雞蛋打散成蛋液，分兩到三次慢慢加入步驟1的牛油混合物中，每次加入後都要拌勻。（剩下的半隻蛋液請先預留備用。）
Beat half an egg into a liquid and pour it into the butter mixture in 2-3 additions, mixing well each time (set the other half of the egg liquid aside for later).
倒入過篩後的低筋麵粉，輕輕攪拌，使其結合成麵團。
Add the sifted flour and mix until it forms a dough.
將核桃切成小塊狀。
Chop the walnuts into small pieces.
將完成的麵團用保鮮膜包裹，塑形成橢圓條狀。然後，在麵團表面塗上預留的蛋液，再將切好的核桃碎輕輕壓入麵團表面。再次用保鮮膜將麵團緊密包好，放入冰箱冷凍約半小時。
Shape the dough into an oval log using cling film. Brush the dough with egg liquid, press the chopped walnuts onto the surface, then wrap with cling film and freeze for 30 minutes.
從冰箱取出麵團後，將其切成適當厚度的圓片，準備烘烤成餅乾。
Slice into rounds, ready for baking.
將切好的餅乾片排入烤盤中，放入預熱至180度的烤箱，烘烤約20分鐘即可。
Place on a baking tray and bake at 180°C for 20 minutes.
