💚開心果核桃曲奇~巨好吃的配方‼️|||消耗家裡的一些核桃,一直想做一款開心果曲奇,於是結合了一下,沒想到意外的好吃,開心果真的太香啦!烤的時候都快要香迷糊了~
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💚準備材料:
黃油:70克
糖粉:30克
鹽:1.5克
開心果醬:20克
蛋白(需常溫):11克
低筋麵粉:122克
奶粉:10克
核桃仁:40克
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💚步驟:
1️⃣黃油軟化到可以用手指輕鬆按壓,加入糖粉和鹽,打蛋器打至蓬鬆發白
2️⃣加入常溫蛋白和開心果醬,打蛋器打均勻
3️⃣過篩加入低筋麵粉和奶粉,用刮刀拌均勻
4️⃣加入提前掰碎的核桃仁,戴手套下手揉勻
5️⃣整理成自己喜歡的形狀長條,用油紙包好冷藏2小時以上或者冷凍30分鐘
6️⃣凍硬後用鋒利的刀切片
7️⃣預熱好的烤箱165度烘烤20分鐘(根據切的厚薄調整時間),中途蓋錫紙防止烤黃
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💚小貼士:
✅每個人使用的麵粉吸水性不一樣,麵糰太粘可加點低粉,太干克加點蛋白調整
✅蛋白必須是室溫的,冷藏的蛋白會使黃油油水分離
✅烘烤溫度時間僅供參考,具體根據自家烤箱脾氣調整
💚Pistachio Walnut Cookies~Super Delicious Recipe‼ ️|||I have been wanting to make a pistachio cookie to use up some walnuts at home, so I combined them. I didn』t expect it to be surprisingly delicious. Pistachios are so fragrant! I almost fainted when it was baked~
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💚Prepare materials:
Butter: 70g
Powdered sugar: 30g
Salt: 1.5g
Pistachio paste: 20g
Egg white (must be at room temperature): 11g
Cake flour: 122g
Milk powder: 10g
Walnut kernels: 40g
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💚Steps:
1️⃣ Soften the butter until it can be easily pressed with your fingers, add powdered sugar and salt, and beat with a whisk until fluffy and white
2️⃣Add room temperature egg whites and pistachio paste, and beat with a whisk
3️⃣Sieve and add cake flour and milk powder, and mix well with a spatula
4️⃣Add walnut kernels that have been broken in advance, wear Knead evenly with gloves