葱香小桃酥

2024-08-24 12:01:57 223

葱香小桃酥
简单快手零失误,相比单纯的甜味点心,这款小桃酥加入了小葱和盐,口感更有层次且香到没朋友,以至于烤制的过程中我好几次都被香得跑到烤箱前观望恨不得马上开吃~适合在初秋下午配上一杯奶茶或红茶,好好享受一番~方子来自大大大蘑菇头,稍作改良

Details of ingredients

  • 低筋面粉100g
  • 植物油60g
  • 细砂糖60g
  • 4g
  • 泡打粉6g
  • 小苏打1g
  • 鸡蛋一枚

Technique

  • 难度简单
  • 工艺
  • 口味咸甜
  • 时间半小时

Steps to make 葱香小桃酥

  • 1.植物油,鸡蛋,盐,细砂糖充分混合
  • 2.小葱洗净切成葱末放入上述液体搅拌均匀
  • 3.筛入低筋面粉,泡打粉,小苏打,揉成面团,醒10分钟
  • 4.将烤盘抹上一层面粉防粘,取15-20g面团搓成小球放入烤盘,用大拇指摁压一下,就成了图中形状,很像玛格丽特吧。做这一步时烤箱可以预热180°,上下火中层180°烤制15分钟,至桃酥发起来,表面着色就差不多了
  • 5.桃酥的酥松感最重要的是油和泡打苏打,不建议油太少,会很干,小苏打如果没有的话,不放也是可以的,如果放,我这个量1g足够了,如果多了会有苦涩味道。至于糖和盐的比例,可以按照自身喜好作调整
  • 6.细砂糖和糖粉是最好的选择,口感细腻,易于食材融合。如果没有,一般砂糖也是可以的,家里有料理机的话,可以将粗砂糖进行一个简单的搅碎10秒钟就能打成比较细的砂糖
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