香橙果酱酥饼

2024-05-06 06:04:39 114

香橙果酱酥饼
我用这款花朵的模具制作了一款香橙果酱的酥饼,香香的味道,美美的模具,很开心哦,我家小朋友也非常喜欢这款饼干和模具,彩色的东东总是能吸引孩子们的眼球。

Details of ingredients

  • 无盐黄油80克
  • 杏仁粉50克
  • 糖粉35克
  • 蛋黄15克
  • 柳橙1个
  • 低粉120克
  • 泡打粉1/4小匙
  • 表面装饰:蛋白15克
  • 自制草莓果酱15克

Technique

  • 难度简单
  • 工艺烘焙
  • 口味奶香
  • 时间半小时

Steps to make 香橙果酱酥饼

  • 1.先将黄油在室温下充分软化,用电子秤秤量糖粉后,将糖粉和黄油先行搅拌均匀。
  • 2.用手动打蛋器将黄油打发至色变浅,呈羽毛状。
  • 3.然后少量多次的加入蛋黄液,和黄油充分搅打至均匀后再加入下一次的蛋黄液。
  • 4.用工具将橙屑刮出,倒入打发的黄油中。
  • 5.秤量好低粉,加入1/4小匙的泡打粉。
  • 6.将低粉和泡打粉混合一起过筛,倒入黄油中。
  • 7.将杏仁粉秤量好后倒入低粉中。
  • 8.用刮打将面粉充分和黄油拌匀,将面团用保鲜袋装好密封送入冰箱冷藏松驰30分钟。
  • 9.将松驰好的面团取出,擀成片状,用花形模具刻出酥饼。
  • 10.花形酥饼的中间用筷子头点一个坑,放进草莓果酱,表面用蛋白液均匀的刷一遍。
  • 11.送入提前预热好的烤箱中,以上火170度,下火130度烘烤约20分左中,表面变色即可出炉。
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