【素油花生酥】
by 毛毛妈
非常酥松的花生酥，不是很甜，很好吃，大家试试。
1：中筋面粉（All Purpose Flour）1/2杯（80克），低筋面粉（Cake Flour）1/2杯（70克），泡打粉（Baking powder）1茶匙，苏打粉（Baking soda）1/2茶匙，臭粉（Ammonium carbonate）1/3茶匙；
2：花生1/3杯（60克）；
3：鸡蛋一只打散，取1.5大匙待用；
4：玉米油1/3杯+1茶匙（85毫升，80克），白糖1/3杯（72克），香草香精1/2茶匙.
5：蛋液：3料剩余的鸡蛋液。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。以上用量做16个花生酥。
做法：
1、花生装一塑料袋里（图1）封口，地下垫一块毛巾，用擀面杖将花生敲碎待用（图2）。
2、将所有1料放入一盆里（图3）充分搅拌均匀待用。将碎花生放入面粉里（图4），充分搅拌均匀。
3、鸡蛋打散取1.5大匙，放入盛所有4料的盆内（图5），用叉子搅拌均匀（图6）。接着倒入拌匀的面粉花生混合料（图7），用叉子拌匀成面团，不要过渡搅拌。
3、取一小块面团捏成直径1.5-2厘米的圆球，稍微揉光滑，用手掌轻轻压扁成厚度0.8厘米的圆饼（图8），然后放入铺了烤盘纸的烤盘里，刷上蛋液（图9）。
4、烤箱提前预热至360F/175摄氏度后，然后烤盘放入，烤20-22分钟上色即成。各家的烤箱不同，注意温度及时间。
5、等花生酥冷凉后即可食用。非常香酥，超级棒。
爱心提示：
1：面粉和油拌的时候，不要过度，且不要用力揉面团，松松的捏到一块就好了，这样烤出饼会非常酥松。
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