时间过的真快，毛毛妈厨房转为双语网站，转眼已经快一周年了。为感谢大家一直的支持与鼓励，6月9日礼拜天下午2点开始，将推出我最喜欢的快煲电压力锅作为双语网站一周年抽奖的奖品，请网亲们关注。
【蓝莓酥】
by 毛毛妈
受君之的葡萄奶酥启发，做了这个蓝莓酥，挺不错。
1：牛油1/3杯+1大匙（90克）室温软化，糖1/3杯（78克），奶粉2大匙（13克）；
2：大号鸡蛋的蛋黄2.5个，香草香精 1茶匙；
3：低筋面粉（cake & pastry flour）1.5杯（180克），泡打粉1/2茶匙；
4：蓝莓干1/2杯（80克）；
5：水1-2茶匙；
6：半个蛋黄，水1/2茶匙，拌匀。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、预热烤箱355F/180摄氏度。将1料放入一盆里（图1），用打蛋器（handheld mixer）高速打2-3分钟到蓬松。放入一个蛋黄（图2），低速打匀。再放一个蛋黄低速打匀。最后放剩下的半个蛋黄和1茶匙香草香精（图3），低速打匀。
2、将3料的面粉和泡打粉充分混合均匀后，倒入打发的蛋黄里（图4），中速打匀（图5）。再加入蓝莓干（图6）拌匀，揉成软面团，如果比较干，可适当加1-2茶匙水，面团不要过度揉。
3、将面团在案板上揉成一长条后压扁（图7），擀开成20 x 16厘米的面片（图8），切12等份（图9）。
4、放到铺了烤盘纸的烤盘里，刷上6料的蛋液（图10），放入预热至355F/180摄氏的烤箱内，烤15分钟左右至表面金黄色拿出。
5、酥饼烤好后，放架子上冷凉后食用。
A lot of of what you mention is supprisingly precise and that makes me ponder the reason why I had not looked at this with this light before. This particular article really did turn the light on for me as far as this particular subject matter goes. However there is one position I am not too comfortable with so while I make an effort to reconcile that with the actual main theme of your position, let me see just what the rest of the subscribers have to point out.Nicely done.
I was curious if you ever thought of changing the page layout of your website? Its very well written; I love what youve got to say. But maybe you could a little more in the way of content so people could connect with it better. Youve got an awful lot of text for only having one or two images. Maybe you could space it out better?
It is really a nice and helpful piece of information. I am happy that you simply shared this helpful info with us. Please stay us up to date like this. Thank you for sharing.
I really enjoy reading through on this site, it holds excellent posts. “Dream no small dreams. They have no power to stir the souls of men.” by Victor Hugo.