入口即溶无糖【椒盐酥球】
by 毛毛妈
毛毛外公在吃上面非常有节制,甜点不多吃点,试作了这款完全无糖的椒盐酥球,别有风味啊,椒盐酥球真是好香好酥,大家一定要试试。
1:面粉1/2杯(80克),玉米淀粉1/2杯(70克),盐2/3茶匙,花椒粉1/2茶匙;鸡粉1/6茶匙,
2:山核桃1/2杯(40克);
3:牛油1/2杯(120克);
注:1大匙Tablespoon =15毫升,1茶匙Teaspoon =5毫升,1杯Cup=240毫升。以上的材料可以做20个椒盐酥球。
做法:
1、将1料里的面粉,玉米淀粉,盐,花椒粉和鸡粉放入一盆里(图1)拌匀待用。山核桃放入一塑料袋,然后用擀面杖压碎(图2),放入拌匀的面粉里(图3),再拌匀待用。
2、将牛油放入一可以微波的盆里,微波加热至熔化,然后放入上面拌匀的面粉核桃碎,用橡皮刀拌成大块(图4)。
3、将面团转入一塑料薄膜上或塑料袋里(图5),隔着塑料薄膜,团成面团,放冰箱冷藏30分钟。
4、预热烤箱至350F/175摄氏。案板上撒少许面粉,取出面团稍揉几下,然后揉成1.5厘米直径的长条(图6),用刀每各1.4厘米切成20小块(图7)。用手将每份面团揉成球,将椒盐酥球坯放到铺了烤盘纸或垫的烤盘上(图8)。
5、将烤盘放入预热至350F/175摄氏的烤箱内,烤15分钟左右,至边稍微有些微黄,拿出冷凉,非常酥松,入口即溶!
心得分享:
1:椒盐酥球可放入密封盒子里室温储存4-5天,可以冰冻起来,吃点时候提前一天拿出就好。
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