传统桃酥

(2012-01-04 14:50:55)
体验素食生活,营造健康人生,传统桃酥是素食菜谱大全小吃类别中的做法,如何才能把一道传统桃酥做得好吃又好看呢? 我们一起来看看小白提供的精彩制作方法吧!

  ae713868ace7fafd53980b82ddf9f9f8.jpg

    桃酥,从小吃到大的中式传统点心,完全可以做成纯素版的,忽略掉刷在表面的鸡蛋液即可

  今天的方子用小白平时做纯素点心的经验,减掉了一部分糖和油,甜度刚好

  晾凉的桃酥一碰就碎,相当的酥哈~

  (以下是四块直径10厘米桃酥的量)

  配方:

  普通面粉   100g

  白糖       30g

  泡打粉     1/4小匙

  苏打粉     1/8小匙

  熟核桃仁   30g

  玉米油     40g

  水         15毫升

  2523387382ea2bce240ea5fcab5376a9.jpg

    做法:

  1.先将熟核桃仁捣碎待用

  2.想粉质的面粉、糖、泡打粉和苏打粉过筛到容器中,加上核桃仁拌匀

  3.加入油和水先拌成粗粒状,然后揉成团,分成四等分

  4.每份团成球,再用手压成1cm厚的饼,中间镶嵌上一块核桃仁

  5.平铺在烤盘上,入预热好的烤箱170度 中层烤25分钟--30分钟表面上色即可

  小贴士:热乎的时候可能不酥,晾凉冷却后会就特别酥~

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