可可芭蕾西餅
Cocoa Ballet Desserts

烤焙溫度 Baking Temperature 170～180℃
烤焙時間 Baking Time 約20分鐘 About 20 minutes
使用模型 Cookie Mold 無 N/A

材料　製作份量約36個
A：無鹽奶油175公克，安佳酥油50公克，糖粉150公克，泡打粉1/2小匙，小蘇打粉1/4小匙
B：蛋黃2個
C：低筋麵粉300公克，可可粉25公克
D：巧克力豆100公克，夏威夷豆75公克

製作步驟
1 A料放入盆中打發（圖1），分次加入B料（圖2）拌勻。
2 C料過篩，加入作法1（圖3）攪拌至均勻無顆粒狀。
3 加入D料（圖4）拌勻成團，均分為每個重約25公克的小麵團（圖5），置於烤盤上（圖6），即可放入烤箱烤焙。

Ingredient Quantity about 36 pieces

A: Unsalted butter 175g, Anchor butter oil 50g, powdered sugar 150g, baking powder 1/2 tsp., baking soda 1/4 tsp.
B: 2 egg yolks
C: Low-gluten flour 300g, cocoa powder 25g
D: Chocolate beans 100g, Hawaiian beans 75g

Step
1 Beat ingredient A in a bowl until fluffy (Figure 1), add in ingredient B (Figure 2) in several times and stir them well.
2 Sift ingredient C, add in Step 1 mixture (Figure 3), and stir them until there is no granule.
3 Add in ingredient D (Figure 4) and stir them evenly to make a dough. Divide it evenly into smaller chunks weighing about 25g (Figure 5). Arrange them on the baking tray (Figure 6) and they are ready to be baked in the oven.

點心小鋪　Dessert Tip

怎樣做漂亮的球形餅乾？

製作時可用冰淇淋杓挖麵團，不僅份量固定，且不沾手，即使麵團溼軟也能輕鬆完成。冰淇淋杓有大小之分，通常最小口徑約可挖出15公克的麵團。

How to make beautiful sphere-looking cookies?

Use an ice cream scoop to scoop up the dough so that the amount stays consistent and it does not stick to your hand. Even if the dough is wet and soft, it can still be done easily. There are different sizes in ice cream scoop, and the smallest one can scoop up about 15g of dough.