甜面团饼皮 SUGAR DOUGH CRUST

甜面团饼皮:

• 200g軟化監味牛油
• 100g糖粉
• 1粒蛋
• 380g普通面粉
• 1小匙云尼拉香精

SUGAR DOUGH CRUST:

• 200g softened salted butter
• 100g icing sugar
• 1 egg
• 380g plain flour
• 1 tsp vanilla essences

做法:

1. 将牛油和糖粉用慢速拌匀，　再加入鸡蛋拌匀。
2. 慢慢加入面粉和云尼拉拌匀成团即可。
3. 将面团压在8”/20cm圆型脱边模里，用叉刺上一些洞，　然后放进预热烤箱，以150C－160C烤至微金黄色即可。
(以上份量可做成3个8”模的饼皮。）

METHOD:

1. Beat butter and icing sugar until well combined. Add in egg and beat well.
2. Lastly add in flour and vanilla and mix into a dough.
3. Press dough onto a 8”/20cm round springform pan and prick some hole with fork. Bake at 150C-160C until golden brown.
(Above ingredients can makes 3 sugar dough crusts for 8” pan)

注:

1. 烘烤甜面团饼皮时，必须要用叉在饼皮上刺洞，让空气排出，否则烤好的饼皮会凸起不美观。
2. 如果在烘烤饼皮时，出现膨胀，要马上取出，用叉刺洞，让空气排出。
3. 打好的面团可以用保鲜纸包好，放进冰箱中冷藏，可保存½年时间。

Note:

1. Before baking pastry, use a fork to prick holes on the pastry to release air that has been underneath so that the pastry will not puff up during baking.
2. During baking, if the pastry puffed up, immediately use a fork to prick holes on the area to release to air.
3. Pastry can be wrapped with plastic and store in the freezer for ½ year.