我先以最简单的款式做出...无加任何的口味, 让奶油香味溶化在口里~ mmmmmm~~~~
装入罐后的酥饼,在盖上红红的盖子...充满的新年气息!!
食谱来自: Min's blog , Cass @ 揾到食
材料:
A: 牛油 250g, 糖粉 80g
B: 马铃薯粉 250g, 面粉 100g
做法:
1. 把温室的牛油加入糖粉搅拌至打发 (牛油稍微变白)
2. 加入过筛的面粉和马铃薯粉, 搅拌均匀.
3. 搅拌盆盖上保鲜膜,放进冰箱约1个小时. (没那么粘性,容易操作)
4. 面团揉成小粒,再用叉子轻压面团. (面团太厚的话会比较难熟,也不要太扁哦~呵呵)
5. 烤箱预热170度, 烤至15-20分钟.
完成!!
我参加了 Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover
This comment has been removed by the author.
ReplyDelete真的吗？真的是风靡一时酥饼吗？
ReplyDelete说得我好心动，真要试试看，看它是不是能久盛不衰。哈哈哈。
偷偷跟你说：我发觉新年饼咋就用那~么多牛油呢？
我做的都是这样，在冰箱里收了一年的牛油，就在做年饼短短几天里用个精光，汗呀。吃了都要减肥呀！哈哈哈。
Caterpillar,
Delete一定要试试!! 包你爱上它的酥脆感~哈哈哈!!
咳...对咯,本以为减肥为了新年可以穿漂漂亮亮的新年衣..哪里知道新年前年饼就把你给养肥了..新年期间更不得了...完全不敢想象新年后的自己..呵呵呵
do you have to use premium butter for better taste?
ReplyDeleteCaca,
DeleteHi~welcome to my blog^^
Yea, it's better to use premium butter if you like the butter taste.
But for my mum she prefer to use "margarine" instead of butter because she not really like butter.
It's up to you actually~ have a nice day :D