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。
Very interesting details you have mentioned, appreciate it for posting.
I am impressed with this web site, really I am a big fan .
My husband and i got fulfilled that Ervin could carry out his inquiry by way of the precious recommendations he got while using the web page. It is now and again perplexing to simply find yourself giving freely instructions which a number of people may have been making money from. And we all keep in mind we have the website owner to thank for this. The most important explanations you have made, the straightforward web site menu, the relationships you will help create – it’s got many wonderful, and it’s really assisting our son in addition to our family feel that that article is exciting, which is certainly pretty important. Many thanks for everything!
You could certainly see your skills within the paintings you write. The arena hopes for more passionate writers such as you who are not afraid to mention how they believe. Always go after your heart. “A simple fact that is hard to learn is that the time to save money is when you have some.” by Joe Moore.