portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">做馬拉糕剩了泡打粉,聽(tīng)說(shuō)泡打粉失效很快,所以趕緊消耗。方子參考幾個(gè)傳統(tǒng)核桃酥作法,進(jìn)行減油減糖處理,這個(gè)口味是我吃過(guò)傳統(tǒng)口味里面的,不會(huì)太甜。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">豬油110克,雞蛋黃3個(gè),白糖60克,鹽2克,面粉170克,玉米淀粉30克,泡打粉4克,小蘇打2克,芝麻適量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">驟1:3個(gè)雞蛋,蛋清分離。步驟2:蛋黃攪勻。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:豬油提前室溫放軟,大概橡皮泥軟硬。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟4:打蛋器將豬油打發(fā)成奶油狀。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟5:打好的豬油加入蛋黃液,鹽和白糖。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟6:蛋黃液要留出一點(diǎn),一會(huì)刷桃酥表面。步驟7:將豬油蛋黃攪拌均勻。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟8:面粉,玉米淀粉,泡打粉,小蘇打放在一起,充分混合攪拌均勻,這步千萬(wàn)要仔細(xì),不然有可能出現(xiàn)桃酥某一部位發(fā)苦。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟9:攪拌均勻的粉類(lèi)過(guò)篩篩進(jìn)豬油蛋黃盆。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟10:用刮刀壓拌的方式拌勻。不要畫(huà)圈,防止過(guò)度攪拌。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟11:按壓好的面胚。步驟12:每個(gè)面胚26克,大概能分16個(gè)。面胚搓成小球,按扁,用指關(guān)節(jié)在上面壓一個(gè)小坑。此時(shí)烤箱預(yù)熱180度。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟13:面胚不要按太大太扁,桃酥烤制過(guò)程中會(huì)自己漲大,變扁。所以每個(gè)桃酥中間要留好空隙。步驟14:桃酥表皮刷剛才剩的蛋液。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟15:小坑里撒上芝麻。步驟16:烤箱180度20分鐘。根據(jù)自己烤箱調(diào)整時(shí)間溫度,一般烤箱不建議低于175度
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟17:剛出爐的桃酥會(huì)有點(diǎn)濕軟,不要碰它,自然晾涼后酥脆可口。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">核桃酥的烘焙技巧
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">泡打粉小蘇打和面粉一定要提前混合攪拌均勻再過(guò)篩,防止不勻出現(xiàn)某一部分發(fā)苦。烘烤桃酥的溫度千萬(wàn)不能太低,否則桃酥漲大效果不好。桃酥剛做好,豬油和蛋黃香味濃厚,如果不喜歡豬油和蛋黃味道的小伙伴,可以隔天食用,豬油和蛋黃味道會(huì)散,桃酥酥脆甜香。