【乳酪香虾松饼】
by 毛毛妈
家里还有2罐乳酪，有段时间了，要赶紧消灭掉。早上就做了这个乳酪香虾松饼，趁热太好吃了，外酥里绵软，让人吃不停口啊。
用料:
1：中筋面粉(All purpose flour) 1杯（160克），盐1/2茶匙，无铝泡打粉（Baking Powder）1又3/4茶匙，黑胡椒粉1/3茶匙；
2：黄油（butter）1/2杯（120克），室温软化；
3：原味乳酪（Kraft PHILADELPHIA cream cheese）1杯（225克）
4：31/40 大的冰冻白虾10个；
5：葱花2.5大匙；
6：白醋1/2茶匙，水2.5茶匙拌匀.
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、冰冻虾放入半池冷水中解冻，去壳去肠泥洗净。切细小的丁待用（图1）。
2、将所有1料放一盆里（图2）充分拌匀。将软化的黄油和乳酪放一盆里，用打蛋器高速打匀（图3）。接着加入5料葱花和切碎的虾仁（图4），再打匀。放入面粉（图5），低速打1分钟。
3、加入6料，用橡皮刀将面团兜匀成较大块（图6），转入一塑料袋里，捏成一面团（图7）。把面团转到撒了干面粉的案板上，稍揉几下，压成圆饼（图8），擀开成厚0.8厘米的饼。用5厘米直径的Cookie cut 切出松饼坯（图9），放入铺了考盘纸的烤盘里（图10）。剩余面团再揉到一齐，压扁再擀开，用Cookie cut 切出松饼坯。我一共做了28个松饼。
4、烤盘放入已经预热至425F/210C的烤箱里烤13-15分钟左右，至表面浅金黄。拿出稍冷，就可以食用了。
Thanks for the update, can I set it up so I receive an update sent in an email when there is a fresh update?
great points altogether, you simply gained a brand new reader. What would you suggest in regards to your post that you made some days ago? Any positive?
Hey there just wanted to give you a quick heads up. The words in your article seem to be running off the screen in Safari. I’m not sure if this is a formatting issue or something to do with internet browser compatibility but I figured I’d post to let you know. The design and style look great though! Hope you get the issue fixed soon. Many thanks
I’ve been surfing online more than three hours today, yet I never found any interesting article like yours. It’s pretty worth enough for me. Personally, if all website owners and bloggers made good content as you did, the web will be a lot more useful than ever before.