核桃酥(無麸, 無奶)
描述
Walnut Cookies.
Gluten-free, Dairy-free. 😏
濃郁的核果香，酥脆的口感，非常"涮嘴"。🤤
我同事不相信這真的無麩、無奶！？🤔
她說看起來、嚐起來就是一般的餅乾！😂
材料烤出20 x 6cm的餅乾。
份量
時間
食材
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90g(-15g)
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100g
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60g
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140g
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65g
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1粒
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1/4小匙,2g
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1/8小匙,1g
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適量
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適量
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適量(可省略)
步驟
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準備材料。 拿一小碗，將蛋打勻。 氣炸鍋預熱175℃(350℉)2分鐘，或烤箱預熱至170℃(340℉) Whip an egg in a little bowl. Preheat oven 170℃(340℉).
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核桃舖在烤盤上，氣炸鍋175℃(350℉) 烤3~4分鐘，時間到取出待凉。 ※或烤箱170℃(340℉)烤8分鐘。上圖有些太焦，烤後色澤如下圖是比較適當的！
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Roast walnuts in oven 170℃(340℉) for 7~8 minutes, then set aside to cool down. The perfect color alikes the second picture above step.
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取一拌盆放入奶油和糖，用攪拌器攪打至乳白澎鬆狀。 Use mixer to whip butter and sugar in mixing bowl until fluffy and creamy. (It was too wet. Pls reduce butter about 15g )
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拌盆倒入蛋液約30ml，攪拌均勻。 Add 30ml egg into bowl, mixing well. (Add <10 ml water to the rest of egg, become egg wash for later using)
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Sift almond flour, cornstarch, baking soda and baking powder into bowl. If there's grinded almond can't sift through, you can just add to bowl.
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Once walnuts has cooled. Use machine or rolling-pin to grind/crash them as coarse particles.
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Mix grinded walnuts in bowl. If you over roasted walnuts, the texture will alike peanut butter. It still usable, but wet.
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烤箱預熱175℃(350℉) 烤盤舖上烤紙或錫泊紙。 將餅團分成約25g 的小劑子，搓圓。
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Preheat oven in 175℃(350℉). Weight and divide dough to small pieces about 25g/each, round up like ball. place they on the baking tray with sheet.
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If the dough is too wet, you can put it in freezer for 15 minutes.
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用手指在中心壓一個凹槽(或塞半顆核桃)，表面刷上蛋液，再撒上芝蔴。 ※蛋液可再加少量水(<10ml)降低稠度，並刷上2次蛋液，顏色會更亮。
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Point in the center of doughes with finger. (or stuff half walnut) Apply egg wash and sprinkle with sesame seeds on surface.
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放進烤箱中層175℃(350℉)烤約20分鐘。 見餅團攤平、轉金黄色，取出待涼。 完成。
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Put in to oven 175℃(350℉) baking for 20 minutes. Take baking tray out when cookies become flat and colored. Let it cool. Done.
小撇步
1.如果覺得餅團太濕，可暫冰冷凍15分鐘。
2.我的餅團偏濕，烤的過程，它會動攤平。
3.可減蛋變成全素，但會少一層蛋香、光澤。
4.原配方偏濕，建議油可减15g。
5.含麸的配方，可將杏仁粉、玉米粉改成低筋麵粉、少量玉米粉。
