果仁巧克力挞
by 毛毛妈
这个挞皮是用轻乳酪,面粉和牛油制成,很酥松。馅用了核桃仁,杏仁和比利时纯黑巧克力制成,烤的时候满室的香,很是诱人。
用料: 挞皮:
1:低脂乳酪(CRAFT Philadelphia, low fat cream cheese, 95% fat free) 200g和牛油(Butter)50克,室温软化,中筋面粉(All Purpose Flour)80克+15克。
馅料:
2:核桃仁与杏仁以2:1的量共60克。
3:比利时纯黑巧克力30克。
4:鸡蛋1颗,红糖(Brown Sugar)90克,香草香精(Vanilla Extract)1茶匙。
5:牛油2大匙(Tablespoon),微波加热熔化。
做法: 用一干净盆里放入室温软化的低脂乳酪和牛油(图A),加入80克面粉(图B),用叉子拌匀。用手捏成大块面团,再揉入15克面粉成团即可(图C),不要过分揉,盖上保鲜膜,冰箱冷藏30分钟。
馅料:核桃仁与杏仁(图E)放入一塑料代里,敲敲碎备用。比利时纯黑巧克力(图E)也如上敲碎,然后拌入核桃仁与杏仁里(图F)。
鸡蛋放入一净盆里(图G),用搅拌器高速打半分钟,然后放入红糖,打到无糖大颗粒,蛋液浓稠(图H)。然后放入香草香精和熔化的黄油(图I)拌匀备用。
果仁巧克力挞坯:挞皮面团放到有些干粉的案板上,擀开成厚4-5毫米的饼,用6厘米的圆形饼干切割器,切出圆饼(图L)6个,然后稍擀开成9厘米圆饼(图L)。剩余面团,我嫌麻烦,揉成长条直接分成6份,然后擀开成9厘米圆饼。将圆饼放入中号的Muffin烤盘里(图M)。将果仁巧克力馅均匀分到12个面杯里(图O),然后均匀放入打发的蛋糖液(图P)。放入预热到350F/175oC的烤箱内,烤22-25分钟取出。趁热食用,非常香。
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