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

做法步骤

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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