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提到桃酥您第一个想到的是啥?烘培宝子们是不是想到了油多?😄😄确实大多酥点心都是油超多!我是最近吃表妹拿过来的桃酥吃的想起来做点桃酥,又想吃又想吃的美味健康一点,就找个这个低油低糖版的红糖核桃酥。
操作不用多说,简单几步搞定,1油水搅至乳化(看不到油花)2所有料倒入液体中和成面胚 3整形,每个饼干上按上生核桃或者黑芝麻 4入烤箱开烤
用料:红糖30g,开水25g,低粉(或普通面粉)100g,玉米油24g,苏打粉1g,泡打粉2g,
核桃适量,盐少许(这是我做饼干用的量,做原博主方上水糖都加量了)
烘烤时间:上下火170℃25分钟左右(原方是15分钟左右)
我看到了15分钟没上色,就接着烤了,中间看到饼干好像发酵过了😂还把核桃按下去点,以为会烤出面包饼干的结合体呢,结果成品还是饼干哈哈哈~~酥脆的饼干,挺香的!就是缺点甜,一块饼干3g油,一天一块油也不会过量🤣是我喜欢的口感,下次翻倍做,我觉得红糖可以翻倍放哦~
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