【乳酪香虾松饼】
by 毛毛妈
家里还有2罐乳酪,有段时间了,要赶紧消灭掉。早上就做了这个乳酪香虾松饼,趁热太好吃了,外酥里绵软,让人吃不停口啊。
用料:
1:中筋面粉(All purpose flour) 1杯(160克),盐1/2茶匙,无铝泡打粉(Baking Powder)1又3/4茶匙,黑胡椒粉1/3茶匙;
2:黄油(butter)1/2杯(120克),室温软化;
3:原味乳酪(Kraft PHILADELPHIA cream cheese)1杯(225克)
4:31/40 大的冰冻白虾10个;
5:葱花2.5大匙;
6:白醋1/2茶匙,水2.5茶匙拌匀.
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、冰冻虾放入半池冷水中解冻,去壳去肠泥洗净。切细小的丁待用(图1)。
2、将所有1料放一盆里(图2)充分拌匀。将软化的黄油和乳酪放一盆里,用打蛋器高速打匀(图3)。接着加入5料葱花和切碎的虾仁(图4),再打匀。放入面粉(图5),低速打1分钟。
3、加入6料,用橡皮刀将面团兜匀成较大块(图6),转入一塑料袋里,捏成一面团(图7)。把面团转到撒了干面粉的案板上,稍揉几下,压成圆饼(图8),擀开成厚0.8厘米的饼。用5厘米直径的Cookie cut 切出松饼坯(图9),放入铺了考盘纸的烤盘里(图10)。剩余面团再揉到一齐,压扁再擀开,用Cookie cut 切出松饼坯。我一共做了28个松饼。
4、烤盘放入已经预热至425F/210C的烤箱里烤13-15分钟左右,至表面浅金黄。拿出稍冷,就可以食用了。
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