【抹茶酥饼】
by 毛毛妈
姐姐送了我在日本买的顶级抹茶粉，用它做了抹茶酥饼。抹茶粉颜色翠绿，烤完也不褪色，而且味道芬芳香甜。酥饼入口即溶，非常好吃。我拿起一块酥饼来试吃，不小心居然捏碎了。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：牛油1杯（240克）室温软化，糖粉3/4杯（90克）；
上层装饰：
4：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、这是日本买的抹茶粉（图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2）拌匀待用。将室温软化的牛油和糖粉放入放入一干净盆里，用电动搅拌器高速打几分钟（图3）到蓬松。
2、然后放入混合好的面粉（图4），低速打至肉馅样。
3、用塑料刀拌匀至没有干面粉（图5），然后将面团转入一塑料薄膜上，隔着塑料薄膜，团成面团包起来（图6），放冰箱冷藏30-60分钟。
4、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）。
5、将烤盘放入预热至350F/175摄氏的烤箱内，烤15分钟左右，拿出冷凉，然后筛上4料的糖粉即可享用。非常酥松，入口即溶!
心得分享：
1：酥饼放入密封盒子里储存，可以冰冻，吃时提前晚上拿出，室温过夜第2天再吃。
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