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鳳凰酥



成份:

份量:32個

軟化牛油…………2小條(227克)
細白砂糖……………………60克
鹽…………………………1/4小匙
蛋………………………………1個
奶粉…………………………60克
低筋麵粉……………………300克
芝士粉………………………2大匙
生鹹鴨蛋黃……………………8個
鳳梨餡………………………800克
杏仁碎粒………………………50克
5公分方形鳳梨酥模子………1個


步驟:

1) 先做皮:牛油加糖、鹽用力攪打到鬆發,再把蛋加入攪打到完全均勻融入。
2) 奶粉和低筋麵粉篩入,芝士粉加入,一起攪拌成柔軟的麵糰。拌勻就好,不要過度攪拌。平均分成32份。
3) 再做餡:蛋黃用鹽水洗淨,放在烤盤中,撒一點米酒,用焗爐以小火烘烤一下。略有香味即可,千萬不可烤到出油。烤好後一切為四。
4) 鳳梨餡分成32份,各包入1/4個蛋黃,揉圓。
5) 完成:取一個皮的麵糰,壓扁,包一個鳳梨餡,揉圓,沾些杏仁碎粒後放入模子中壓成方塊,扣出,排在墊了烤盤紙的烤盤上。
6) 焗爐預熱到180℃,放中上層烤約20分鐘即可。

註:
鳳凰酥餡裡加了蛋黃,皮有芝士味和杏仁粒,比一般鳳梨酥更受歡迎。如果要做鳳梨酥,只要不加這三樣材料,鳳梨餡則增加100克變成900克即可。



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