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">做马拉糕剩了泡打粉,听说泡打粉失效很快,所以赶紧消耗。方子参考几个传统核桃酥作法,进行减油减糖处理,这个口味是我吃过传统口味里面的,不会太甜。
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">猪油110克,鸡蛋黄3个,白糖60克,盐2克,面粉170克,玉米淀粉30克,泡打粉4克,小苏打2克,芝麻适量
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">骤1:3个鸡蛋,蛋清分离。步骤2:蛋黄搅匀。
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">步骤3:猪油提前室温放软,大概橡皮泥软硬。
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">步骤4:打蛋器将猪油打发成奶油状。
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">步骤5:打好的猪油加入蛋黄液,盐和白糖。
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">步骤6:蛋黄液要留出一点,一会刷桃酥表面。步骤7:将猪油蛋黄搅拌均匀。
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">步骤8:面粉,玉米淀粉,泡打粉,小苏打放在一起,充分混合搅拌均匀,这步千万要仔细,不然有可能出现桃酥某一部位发苦。
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">步骤9:搅拌均匀的粉类过筛筛进猪油蛋黄盆。
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">步骤10:用刮刀压拌的方式拌匀。不要画圈,防止过度搅拌。
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">步骤11:按压好的面胚。步骤12:每个面胚26克,大概能分16个。面胚搓成小球,按扁,用指关节在上面压一个小坑。此时烤箱预热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">步骤13:面胚不要按太大太扁,桃酥烤制过程中会自己涨大,变扁。所以每个桃酥中间要留好空隙。步骤14:桃酥表皮刷刚才剩的蛋液。
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">步骤15:小坑里撒上芝麻。步骤16:烤箱180度20分钟。根据自己烤箱调整时间温度,一般烤箱不建议低于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">步骤17:刚出炉的桃酥会有点湿软,不要碰它,自然晾凉后酥脆可口。
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">泡打粉小苏打和面粉一定要提前混合搅拌均匀再过筛,防止不匀出现某一部分发苦。烘烤桃酥的温度千万不能太低,否则桃酥涨大效果不好。桃酥刚做好,猪油和蛋黄香味浓厚,如果不喜欢猪油和蛋黄味道的小伙伴,可以隔天食用,猪油和蛋黄味道会散,桃酥酥脆甜香。