吃了一口就停不下来的榛子曲奇
原配方可以做32个也就是64块小圆曲奇。
饼干做好后还没涂巧克力直接吃了一块,绝不夸张是我吃过的最好吃的曲奇,第二天我蘸了黑巧觉得黑巧盖住了曲奇本身的榛子香,还是单独曲奇更好吃。
这个配方是我自己修改过的,用了冷冻黄油,面团直接倒入模具烤好后成型再取出。原配方用室温黄油,材料成团后再分小块搓圆,分两批烤,每次325f烤20分钟。
Alternations:
1 用60克植物油代替黄油
2 brown sugar和white sugar 1:2混合使用
3 使用almond flour代替一半榛子粉
4 黄油减少至75克
用料
榛子粉/榛子 | 100克 3/4cup |
面粉 | 80克 2/3cup |
糖 | 60克 1/3cup |
有盐黄油 | 85克 6tbsps |
吃了一口就停不下来的榛子曲奇的做法
黄油切小块,放入冷冻冻硬。
混合粉类和糖,mixer搅打均匀。
冻硬的黄油粒
加入冷冻黄油粒,搅拌机pulse搅拌至沙粒状
模具底部垫油纸,把材料直接倒入模具,压平。
315f烤35分钟,至闻到香味。
烤好后取出模具,放在晾架上晾30分钟至完全凉透。
120 grams of hazelnut flour, 100 grams of flour, 100 grams of icing sugar, 100 grams of potato flour, 100 grams of butter, 2 egg yolks, and for the chocolate version, 10 grams of unsweetened cocoa powder to replace 10 grams of flour.
mixing the flours with the icing sugar. Then we add the softened butter. Once we have a gritty mixture we add the egg. The dough is ready when it becomes smooth.
shape the lady's kisses, so we can take a little piece from the mixture and roll it into tiny balls which we'll put on a baking tray, or we can cut the mixture in pieces and form sticks that we're going to cut.
In this way we'll have biscuits with the same shape, and then again we form little balls. The size of the balls should be of about 2 cm.
另一个配方用potato flour,下次试试
- 上一条: 空气炸锅美食!不揉面,免打发!香酥榛子酥
- 下一条: Nutella纯手工榛子巧克力酱