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。
hey there and thanks for your info – I’ve certainly picked up something new from proper here. I did on the other hand expertise a few technical issues using this web site, since I skilled to reload the site many instances prior to I could get it to load correctly. I had been pondering in case your hosting is OK? No longer that I am complaining, however sluggish loading circumstances instances will often affect your placement in google and could harm your quality score if advertising and ***********|advertising|advertising|advertising and *********** with Adwords. Anyway I’m including this RSS to my e-mail and could glance out for a lot more of your respective intriguing content. Make sure you update this again soon..
Whats Going down i am new to this, I stumbled upon this I’ve found It absolutely useful and it has helped me out loads. I hope to contribute & assist different users like its aided me. Good job.
Can I just say what a aid to seek out someone who truly is aware of what theyre talking about on the internet. You undoubtedly know easy methods to convey a problem to light and make it important. More folks have to learn this and perceive this facet of the story. I cant consider youre not more widespread because you positively have the gift.
It’s arduous to search out educated individuals on this topic, but you sound like you recognize what you’re talking about! Thanks