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第一次做没有辨识度的花生酥
最近比较火的椒盐花生酥让我蠢蠢欲动,花生模具有了,差个花生酱。花生米是之前在“筹谋”的时候剥出来,等用的时候才去炒花生米。
花生米这次我用燃气灶的锅炒的,之前我用烤箱烤过,我觉得香味相对于差一点,果然燃气灶的炒出来更香一些。
配料:
馅儿料部分:花生碎,花生酱,糖粉,花生油熟芝麻,熟面粉,椒盐
酥皮部分:中筋面粉,花生酱,玉米油,蛋液,泡打粉,小苏打。
先做馅儿料部分,所有的混合报团,然后分成小剂子备用,然后接着就是做酥皮部分了,将花生酱,玉米油,蛋液糖粉一起混合搅拌,然后倒入中筋面粉包团,然后分成小剂子备用(这里在混合的时候我并没有严格按照这个步骤来,我只记得全部一起倒入混合)
所有准备就绪就可以包了,关于包的手法,有点难,群里已经做过的群友就告知咯注意的细节,于是我是早早就做好笔记了,为了后面做的时候避坑。
但是最终我还是踩雷了,我在看酥皮配方的时候我少放了中筋粉重量,在混合的时候没有打发,直接混合包团,所以导致后面酥皮不怎么好包馅儿,出油,然后出炉的时候花生开裂,还有就是花生纹路不太好,但唯一值得庆幸的是,味道是真的不错,下次在改善,这次做没用心,所以不太完美。
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