夹心饼干互攻
沙布列饼干,是传统的法式酥饼,这次依然用新西兰原装进口的安佳制作这款法式饼干。再用稳定性好,易打发的安佳淡奶油搭配巧克力做成夹心,成品口感酥松,一口下去,酥脆的饼干奶香浓郁,还有丝滑的巧克力夹心,让人停不下来
By 北纬yhz
用料- 黄油 52克
- 低筋面粉 103克
- 杏仁粉 5克
- 可可粉 7克
- 糖粉 38克
- 蛋黄 1个
- 夹心材料:
- 淡奶油 42克
- 白砂糖 8克
- 巧克力币 45克
- 黄油 6克
1、黄油提前室温软化至手指可以轻松按压下去,加入糖粉拌匀,糖粉可以提前过筛下,避免结块影响口感
2、用刮刀压拌至看不见糖粉
3、加入蛋黄同样用刮刀压拌均匀,蛋黄要用常温的,不能刚从冰箱取出的,避免温差大油水分离。
4、可可粉,杏仁粉和低筋面粉提前过筛一遍,再筛入黄油中
5、压拌至看不见干粉停止搅拌,避免过度搅拌影响口感
6、取两张油纸,把压拌好的面团擀薄,厚度约2-3厘米,放冰箱冷冻20分钟左右,具体时间根据厚度来稍微调整。
7、取出冷冻的面片,用合适的模具压出饼干形状
8、放入烤盘,烤盘提前垫油纸
9、烤箱上下火160°提前预热,烘烤时间为18分钟
10、冷冻面片期间可以制作夹心:黄油隔温水融化成液体状,倒入细砂糖,巧克力币,淡奶油拌匀
11、装入裱花袋方便下一步操作
12、烘烤结束晾凉后,取一片饼干,挤上巧克力酱,盖上另一片饼干就完成了
13、入口酥脆,奶香浓郁,下午茶,伴手礼都不错哦
做菜好吃都有技巧,我的每道菜都有小妙招,大家搜索“豆果”可以直接查看我的菜谱!
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