入口即溶无糖【椒盐酥球】No Sugar Added Pecan Shortbread cookies

Melt in your mouth【No Sugar Added Pecan Shortbread cookies】
by MaomaoMom

My dad is very health consicious and he eats very little dessert, thus I made this no sugar pecan shortbred cookies, he eats one a day.

椒盐酥球final 入口即溶无糖【椒盐酥球】No Sugar Added Pecan Shortbread cookies
Meal type: dessert
Prepare time: 20 minutes
Cook time: 15 minutes
Stand time: 30 minutes
Level: Easy
Yield: 10 servings (total of 20 cookies)

Ingredients:

1) ½ cup unsifted all-purpose flour (80g), ½ cup corn starch (70g), 2/3 tsp salt, ½ tsp Sichuan peppercorn powder, 1/6 tsp chicken broth powder;
2) ½ cup pecan (40g);
3) ½ cup butter (120g);

Directions:

1: Place all ingredients of Ingredient 1) in a bowl (Picture 1) and mix well with a fork set aside. Place pecans in a plastic bag, seal and crush with a rolling pin to fine pieces (Picture 2). Add to the flour mixture and mix well (Picture 3).
2: Place butter in a microwave bowl and melt the butter in a microwave oven, add flour pecan mixture to the melted butter, use a spatula to mix until incorporated (Picture 4).

椒盐酥球2 入口即溶无糖【椒盐酥球】No Sugar Added Pecan Shortbread cookies

3: Transfer dough to a large piece food wrap or a plastic bag (Picture 5), form dough and cover well (Picture 6). Refrigerate the dough for 30 minutes. Preheat oven to 350F/375C.
4: When dough is firmer, roll into 1.5 cm diameter log (Picture 7) on a floured surface and cut 1.4 cm apart (Picture 7). Roll each protion into a ball, place them on parchment paper lined baking sheet (Picture 8) spacing about 2 cm apart.
5: Bake at 350F/375C for 15 minutes until the edges of the cookies start to brown. Remove from the oven and let it cool.
6: When cookies completely cool, serve.

椒盐酥球final 入口即溶无糖【椒盐酥球】No Sugar Added Pecan Shortbread cookies

Tips:Leftover cookies can be stored in airtight containers in the fridge for up 2 weeks

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20 Responses to 入口即溶无糖【椒盐酥球】No Sugar Added Pecan Shortbread cookies

  1. 边学边吃 says:

    毛毛妈,你用的花椒粉是生的还是炒熟后再磨的粉?谢谢!

  2. kaixin says:

    看着就心动啊!

  3. 边学边吃 says:

    谢谢毛毛妈!
    再问一个,冰皮月饼怎么保存?室温还是冰箱?需要装在密封的盒子里吗?谢谢!

  4. 边学边吃 says:

    再问一下,你做的这个椒盐酥球里的核桃仁是生的还是熟的?谢谢!

  5. 边学边吃 says:

    毛毛妈,
    求救!几天前做的冰皮月饼现在硬了。怎么办?谢谢!

  6. Jane says:

    毛毛妈,请问这个是用普通面粉还是低筋面粉?

  7. Helen says:

    毛毛妈,我按着方子,没有牛油用的黄油,结果团好的球全化了,是怎么回事呢?是不是不能用黄油呢?

  8. weillanhaian says:

    毛毛妈 请教一下 放了120g黄油后混合面粉和核桃碎非常稀不像你图四中那样比较厚实 我是用称称的请问哪里出问题了呢谢谢

  9. nali says:

    里面提到面揉成直径1.5cm 可是看起来好像1.5inch。请问是1.5厘米还是1.5inch?

  10. Monica says:

    毛毛妈,按照你说的比例,感觉油多,在冰箱多放一会就可以了。但是考完的成品表面还是油油的,一碰就碎,不是酥的,请问这是什么原因呢?我已经加了烘培时间。谢谢。

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