抹茶山核桃酥饼Matcha peacan shortbread cookies

【抹茶山核桃酥饼】
by 毛毛妈

上次回国从淘包网上买了代购的日本抹茶粉,质量很棒,用它做了抹茶山核桃酥饼。抹茶粉颜色翠绿,烤完也不褪色,而且味道芬芳香甜。大家一定要试试,带去爬梯一定受欢迎。

 抹茶山核桃酥饼Matcha peacan shortbread cookies
用料:
1:中筋面粉(All-purpose flour)1杯(160克),玉米淀粉1杯(140克),盐1/2茶匙;
2:抹茶粉 2大匙;
3:山核桃仁1杯(80克);
4:牛油1杯(240克)室温软化,糖粉3/4杯(90克);
上层装饰:
5:糖粉2大匙。
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40个酥饼。

做法:
1、将1料里的面粉,玉米淀粉和盐放入盆里拌匀待用,再放入抹茶粉(图1)拌匀待用。山核桃放入一塑料袋,然后用擀面杖压碎,然后放入面粉中(图2),再拌匀。
2、将室温软化的牛油和糖粉放入放入一干净盆里(图3),用电动搅拌器高速打几分钟到蓬松(图4)。然后放入混合好的面粉,用塑料刀拌匀至没有干面粉(图5),然后将面团转入一塑料袋里,隔着塑料袋,团成面团包(图6),放冰箱冷藏30-60分钟。

抹茶山核桃酥饼1 抹茶山核桃酥饼Matcha peacan shortbread cookies

3、预热烤箱至350F/175摄氏。案板上撒少些面粉,将面团稍揉几下,然后揉成1.5厘米直径的长条,用刀每各1.4厘米切小块(图7)。每块揉成小球,放到铺了烤盘纸袋烤盘上(图8)。
4、将烤盘放入预热的烤箱内(图9),烤18分钟左右,拿出冷凉,然后筛上5料的糖粉(图10),即可享用。非常酥松,入口即溶!
心得分享:
1:酥饼放入密封盒子里,可以冷冻储存,想吃时头天晚上拿出放室温。

 抹茶山核桃酥饼Matcha peacan shortbread cookies

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