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。
I love your blog.. very nice colors & theme. Did you create this website yourself or did you hire someone to do it for you? Plz answer back as I’m looking to construct my own blog and would like to know where u got this from. appreciate it
Hey there this is kind of of off topic but I was wanting to know if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding experience so I wanted to get guidance from someone with experience. Any help would be enormously appreciated!
I’ve learned newer and more effective things by means of your blog. One other thing I’d like to say is the fact that newer laptop os’s often allow much more memory to be utilized, but they also demand more memory simply to work. If an individual’s computer could not handle more memory along with the newest computer software requires that ram increase, it can be the time to buy a new Laptop or computer. Thanks
Hey there! I know this is somewhat off topic but I was wondering if you knew where I could get a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having difficulty finding one? Thanks a lot!