三種餅乾家族介紹

● 酥硬性餅乾
因為使用油脂量較多，成品口感較酥，但是不容易塑型，要先放到冰箱冷凍或冷藏至凝固，才能順利切成小塊再烤焙，因此又稱為「冰箱小西餅」。不過要注意不可冷凍過久，以免麵團太硬，切割時反而容易碎裂。

● 脆硬性餅乾
配方中的糖與油脂用量都比較多，需將麵團冷藏至稍硬，再利用餅乾壓模壓出造型或切割，才能烤出又脆又硬的口感。如有名的義大利脆餅，適合細細咀嚼其中的香味。

● 軟性餅乾
軟性餅乾有容易塑型的特點，最適合製作造型多變的花樣餅乾，享受手作樂趣！包括麵團較軟的酥鬆性餅乾，配方含水量較高的軟性麵糊餅乾，以及含油量較高的薄片形餅乾。
質地稍硬的麵糊可以直接用手捏塑成型；較稀軟的可以用湯勺或小湯匙隨手挖一匙，直接放在烤盤上推平再烤焙；更溼軟一點的麵糊，只要用擠花袋搭配各式花嘴，便能輕鬆擠出自己想要的各式花紋造型。
在操作時需要注意的是，每塊麵團份量、大小及厚薄程度要一致，以免烤焙的成果不佳。

Introduction of Three Cookie Families

● Crackers
It has more grease so the texture is crunchy. It is not easy to shape. Frozen or chill it in therefrigerator until it solidifies before cutting it into small pieces for baking. It is also called “refrigerator pastry.” Do not keep it frozen for too long as the dough may get too hard, and that it may break easily during cutting.

● Cookies
It has more sugar and grease in the formula. We need to chill the dough until it is a little hard, and then use a cookie cutter to cut a desired shape so that we can get crispy and hard texture after baking. For example, we can chew the well-known Italian biscuit slowly to experience the fragrance within.