蓝莓酱酥饼

蓝莓酱酥饼

 

by 毛毛妈

用料:
1:中筋面13/4杯 (All purpose flour),盐1/3茶匙,泡打粉(Baking Powder)1/2茶匙拌匀,过筛备用。
2:牛油(Butter)3/4杯,室温回软。
3:白糖1/2杯。
4:鸡蛋1个,香草香精(Vanilla extract)1茶匙。
5:蓝莓果酱适量。
6:细白糖适量。

做法:
牛油用搅拌器高速打2分钟到发,接着分两次加入白糖1/4杯再打2分钟。然后加入所有4料,低中速打匀。接着将1料分两次加入,低中速打匀即可,千万不要过度搅拌。然后取小块揉成直径1.5-2厘米的圆球,放入白糖里裹上层白糖。

 

蓝莓酱酥饼1 蓝莓酱酥饼

做好的放入烤盘,每个球之间留些空隙,用拇指在中间按压出小凹槽,放入1/2茶匙蓝莓果酱。将烤盘放入预热至350F/175摄氏的烤箱内,烤15分钟即成。各家的烤箱不同,注意温度及时间。

蓝莓酱酥饼2 蓝莓酱酥饼

非常酥,好吃的很。

 

蓝莓酱酥饼3 蓝莓酱酥饼

 

pf button big 蓝莓酱酥饼

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16 Responses to 蓝莓酱酥饼

  1. jackie says:

    照着您的方子试做了,可是不知道为什么面特别的软,像面糊似的,拿不起来。是牛油放的多了还是其它哪里有问题。请您指点一下。还有就是面粉一定要筛过才可以吗?

  2. Amber says:

    今天做了这个蓝莓酱酥饼,很好吃,谢谢毛毛妈。

  3. Lili says:

    I live in Northern CA. I loved all your baking recipes. Tried many of them, just about all the cakes. They all turned out to be very good. I love cooking and baking, so much fun! I also tried many baking recipes from other books, usually need to twist a little to make it tasty and “healthy”. But with yours, I just follow all the steps. Also great food presentation and photography!!

    Thanks so much for sharing all your great recipes!!

  4. Lili says:

    It is me again. Just a small suggestion, I used a wine cork instead of my thumb to make the “well” for jam. So the cookies have the consistant look.

  5. Lili says:

    I made similar jam cookies before. I added instant vanilla pie filling so the cookie will have a soft taste, and I refrigirate the dough for 1 hour so the cookies will not flatten out so fast in the oven.

    I loved all your recipes. Thanks and have a great weeekend!

  6. jingli says:

    太好吃了!明天就做!

  7. jingli says:

    第一遍不太成功,有点硬。今天做了第二遍非常成功!好吃的不忍离口。自从爱上你所推荐的糕点,我想离胖就不远了,因为我是一个超级爱甜点的人:D:D

  8. 心桥 says:

    请问毛毛妈,面粉是1又3/4?还是3/4杯呀?谢谢。

  9. 心桥 says:

    哦,谢谢啦。敬礼。

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