小金魚起司餅乾【無人工香料/無麩質】Homemade Goldfish Crackers

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小金魚起司餅乾，很多大小孩都愛，愛那香香濃濃的起司味，愛那酥脆的口感，吃完後會忍不住不顧儀態吮指回味。肥丁也喜歡起司餅乾，就向巿售的成份表裏偷師，用熟成 6 ~ 9 個月的新鮮切達起司，味道夠香濃，切達起司本身有鹹味，不用另加鹽，加上自製的洋蔥粉和蒜粉，不添加任何人工調味料或防腐劑，純手工烘培真的好滋味。肥丁沒用麵粉，而是改為米粉和馬鈴薯澱粉，無麩質口感更酥脆。

這款餅乾的小魚原來是特別為幼童設計的，小巧的造型，讓嘴巴小、手掌小的幼童更容易食用。小金魚模具不用購買，一個塑膠罐，一把剪刀就可以輕易做出來，塑膠罐沒鋁罐那麼鋒利，硬度又剛剛好，記得把家裏的零食罐留起來唷 ～

材料

• 切達 (車打) 起司 Sharp Cheddar Cheese  100 g
• 無鹽奶油 Unsalted Butter 20 g
• 粘米粉/在來米粉 Rice Flour  30 g
• 馬鈴薯澱粉 (片粟粉) Potato Starch  30 g
• 洋蔥粉 Onion Powder 1/4 小匙 ( 自製點這裏 )
• 蒜粉 Garlic Powder 1/4 小匙 ( 自製點這裏 )
• 冰水 Ice Water 1 小匙

小金魚模具

• 直徑 24 cm 塑膠罐 1 個

做法

1. 製作小魚餅模，剪開塑罐，剪裁一個高約 2 cm 的長帶，再剪開一半，每端向內 1 cm 對摺 2 次，在接口處用膠紙黏好，即能屈曲成小金魚的形狀 ( 看影片 )

2. 米粉、馬鈴薯澱粉過篩，加入洋蔥粉、蒜粉混合均勻。從冰箱取出奶油，切薄片或切丁

3. 奶油及起司加入米粉中，用指尖將奶油、起司及乾粉混合，壓碎成粗糙麵糰碎。加入冰水，按壓成麵糰，如麵糰太乾散開，可多加 1/2 大匙冰水

4. 預熱烤箱至 170ºC，把麵糰放在烤盤布上，用麵棍壓成厚約 3 ~ 4 mm 的麵糰，麵糰兩旁可放筷子，有助壓出一致的厚度

5. 用塑膠小魚模壓出麵糰，魚尾的部份容易裂開，脫模時可用筷子小心把麵糰推出，魚尾真的裂開了也不要緊，和魚身黏在一起就行了，烤的時候起司和奶油會溶化，餅乾自然形成一塊。餅乾之間留空隙給麵糰膨脹

6. 送入烤箱 160ºC 烤 12 ~ 14 分鐘，當餅乾變為金黃色，即可關掉烤箱，烤箱門打開少許，不用急於取出餅乾，讓餅乾放在烤盤上自然冷卻，口感更酥脆

7. 放涼後放在廚房紙巾上，吸一點油份，放在密封罐內，可存放 1 週

小叮嚀

Cheddar Cheese 熟成時間愈長味道愈濃郁：Mild 的熟成期約為1 ~ 3 個月，Medium的熟成期約為 3 ~ 6 個月，Sharp的約為 6 ~ 9個月，Extra Sharp則在 9 個月以上

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?　點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ

Even as an adult, who doesn’t love Goldfish crackers? However, stored bought crackers are made with bleached white flour, additives, preservatives and food dyes.  Goldfish Cheese Crackers are actually easy-to-make at home.  You can have fun with your cookie cutters to make cheesy crackers in any shape or just make your own gold fish cutters.  Want to try ?

Ingredients

• 100 g Sharp Cheddar Cheese
• 20 g Unsalted Butter
• 30 g Rice Flour
• 30 g Potato Starch
• 1/4 tsp Onion Powder ( DIY Click Here )
• 1/4 tsp Garlic Powder ( DIY Click Here )
• 1 tsp Ice Water

Fish Cutters

• 1 Plastic Bottle ( 24 cm Diameter )

Instructions

1. Make your own fish cookie cutter with a plastic bottle. ( Watch Video )

2. In a big bowl, sift rice flour, potato flour, add garlic powder and onion powder, mix well.  Take out unsalted butter from fridge before use. Cut into slices or cubes.

3. Use your fingertips, rub the butter and cheese with the flour mixture until it breaks into small pieces. Add ice water and press into a rectangular dough.

4. Preheat the oven to 170ºC. Using a rolling pin, roll out the dough between two sillicon baking mat until it’s a 3 ~ 4 cm thick. You may use a chopsticks to help you get a dough with even thickness.

5.  Cut fish shaped cookies out of the dough and place on baking sheet. Use a toothpick to draw in an eye and a smile on the dough. Continue until the dough is used up completely. Leave spaces between fish as it will expand during baking.

6. Bake crackers for 15 minutes or until slightly puffed and crispy. Shut down the oven, slightly open the oven door, let the crackers sit on the tray until cool. You will get crispy crackers.

7. After cooling, place crackers over the kitchen paper to absorb excess oil. Keep in air-tight container for 1 weeks.

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