Tuesday, February 3, 2015

羊羊酥饼

1/2/2015


年饼第二炮,我决定做羊羊酥饼,原因就在于今年是羊年,做个可爱羊造型的饼干,人人吃着都开心。于是乎赶快再去烘培店进货,然后被我发现到,店里有买两种巧克力粒,就是普通和迷你的,上一次我就是不小心买到迷你巧克力粒,难怪我就觉得为什么我的羊角比别人小的可怜。那,想都不用想,再买一包普通的巧克力粒来做我的羊羊年饼吧。



上次做的酥饼很酥,稍微大力拿就会碎,我的两个公子吃得很辛苦,因此这次的份量我稍微改一下。

羊羊酥饼食谱:

材料:
SCS牛油 125g
糖粉 40g
马铃薯粉 125g
低筋面粉 80g

装饰:巧克力粒和黑芝麻

做法:
1)把牛油和糖粉打至乳白色。
2)筛入马铃薯粉和低筋面粉拌成团后做造型。
3)预热烤箱,以150度烤15-20分钟或至熟。

4 comments:

  1. Hi can I check when do I add in the chocolate chips? After baking the dough or before putting into oven? Thanks

    ReplyDelete
  2. Hi Vanessa, the chocolate chips add before put in oven for baking.

    ReplyDelete
  3. Hi can I know why after baking does it crack for me ?

    ReplyDelete
  4. Hi Michelle, not every oven use the same temperature, maybe this temperature is a bit high for you to bake.

    ReplyDelete