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。
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。
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。
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。
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