【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。
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。
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。
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