入口即溶的【山核桃酥饼】 Melt-in-your-mouth【Pecan Shortbread Cookies】

入口即溶的【山核桃酥饼】
by 毛毛妈

上次做了入口即溶的酥饼,受到领导们的喜爱。今天又做了这款【山核桃酥饼】。做的时候拿错面粉,用了低筋粉,结果核桃酥球真是好香好酥,好味道!大家一定要试试。

核桃酥球F1 入口即溶的【山核桃酥饼】 Melt in your mouth【Pecan Shortbread Cookies】
用料:
1:低筋面粉(cake&pastry flour)1杯(160克),玉米淀粉1杯(140克),盐1/3茶匙;
2:山核桃仁2/3杯(60克);
3:牛油1杯(240克)室温软化,糖粉10大匙(80克);
4:香草香精1茶匙;
装饰:
5:糖粉1/3杯。

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个山核桃酥球。

做法:
1、将1料里的面粉、玉米淀粉和盐放入盆里拌匀(图1)。山核桃仁放入一塑料袋,用擀面杖压碎,放入拌匀的面粉里(图2),拌匀待用。

 入口即溶的【山核桃酥饼】 Melt in your mouth【Pecan Shortbread Cookies】
2、将室温软化的牛油和3料的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)。加入1茶匙香草香精(图5)再高速打30秒至均匀,然后放入混合好的面粉与山核桃碎(图6),低速打至肉馅样(图7)。

3、用塑料刀拌匀至没有干面粉,然后将面团转入塑料薄膜上或塑料袋里(图8),隔着塑料薄膜,团成面团(图9),放冰箱冷藏30分钟。

核桃酥球2 入口即溶的【山核桃酥饼】 Melt in your mouth【Pecan Shortbread Cookies】
4、预热烤箱至350F/175摄氏度。案板上撒少许面粉,将面团分成2份,每份稍揉几下,然后揉成1.5厘米直径的长条,用刀每隔1.4厘米切成20小块(图10)。用手将每份面团揉成球, 再将球坯放到铺了烤盘纸的烤盘上(图11)。

5、将烤盘放入预热至350F/175摄氏度的烤箱内,烤17分钟左右,至表面有些微黄,拿出冷凉,然后筛上5料的糖粉(图12)即可享用。非常酥松,入口即溶!

心得分享:
山核桃酥饼可放入密封盒子里,室温储存4-5天,也可以冰冻起来,吃点时候提前一天拿出就好。

核桃酥球F2 入口即溶的【山核桃酥饼】 Melt in your mouth【Pecan Shortbread Cookies】

pf button big 入口即溶的【山核桃酥饼】 Melt in your mouth【Pecan Shortbread Cookies】

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