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。
Hi there! This is my first visit to your blog! We are a group of volunteers and starting a new initiative in a community in the same niche. Your blog provided us beneficial information to work on. You have done a wonderful job!
Great site. A lot of useful info here. I’m sending it to several friends ans additionally sharing in delicious. And of course, thank you in your effort!
I would like to thnkx for the efforts you have put in writing this blog. I am hoping the same high-grade blog post from you in the upcoming as well. In fact your creative writing abilities has inspired me to get my own blog now. Really the blogging is spreading its wings quickly. Your write up is a good example of it.
I’m really enjoying the theme/design of your weblog. Do you ever run into any browser compatibility problems? A few of my blog visitors have complained about my blog not working correctly in Explorer but looks great in Chrome. Do you have any solutions to help fix this problem?