奶油酥球

Name: 奶油酥球 by Belle
Yield: 2
Ingredients: 無鹽奶油 175公克; 糖粉 65公克; 鹽 1.5公克; 杏仁粉 10公克; 低筋麵粉 160公克

描述

用半圓形烤模做出的餅乾，超級可愛的。
外表憨厚，入口酥鬆，使用大量的奶油，嚐一口~是濃厚的奶香味。
加上巧克力醬，一種餅乾兩種吃法。

14 說讚

份量

2 人份

食材

無鹽奶油

175公克
糖粉

65公克
鹽

1.5公克
杏仁粉

10公克
低筋麵粉

160公克

步驟

無鹽奶油175公克，放置於室溫中軟化 175g unsalted butter, softened at room temperature
用手指按壓奶油，可以壓出凹陷，奶油的軟化程度就可以了 Press the cream with your fingers, you can press out the depression, and the softening of the cream is enough
將軟化好的奶油倒入大的攪拌碗 Pour the softened cream into a large mixing bowl
用刮板將奶油切小塊 Cut the butter into small pieces with a spatula
將65公克的糖粉，過篩加入奶油中 Sift 65 grams of powdered sugar into the cream
再加入1.5公克鹽 Add 1.5 grams of salt
用電動攪拌器混合奶油與糖粉，將奶油打到鬆發，並呈現微微發白 Mix the cream and powdered sugar with an electric mixer, and beat the cream until fluffy and slightly whitish
將10公克杏仁粉加入奶油中 Add 10 grams of almond flour to the cream
再將160公克低筋麵粉過篩加入 Then sift 160 grams of low-gluten flour and add
手持刮刀，以【切拌】方式，混合奶油與低筋麵粉，攪拌到看不到麵粉，就可以了 Use a spatula to mix the cream and low-gluten flour in a [cutting and mixing] way
將餅乾麵團放進擠花袋中 Put the cookie dough into a piping bag
將麵團擠入直徑4公分的半圓形矽膠烤模中 Squeeze the dough into a semi-circular silicone baking mold with a diameter of 4 cm
湯匙，背面沾點水，將餅乾表面抹平，並將多餘的麵團去除 tablespoon, backed with some water, to smooth out the surface of the biscuit and remove excess dough
烤箱先預熱到160℃，烘烤25分鐘 Preheat the oven to 160°C and bake for 25 minutes
烘烤結束後，取出烤好的餅乾~放涼 After baking, take out the baked biscuits ~ let cool
餅乾冷卻後，就可脫模了 Once the biscuits have cooled, they can be unmoulded
奶油酥球可以烤好後直接吃，也可以用巧克力醬黏合兩個奶油酥球，做成巧克力奶油酥球 Eat it directly after baking, or you can glue two butter puff balls with chocolate sauce
將一個奶油酥球底部沾滿巧克力醬，再拿另一個奶油酥球黏合，就好了 Dip the bottom of one shortbread ball with chocolate sauce, and then glue the other shortbread ball