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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