某天在朋友家吃到了 墾丁名產 [洋蔥餅乾] 我覺得根本就要叫它[油蔥餅]
.很不巧的 讓我在電視上看到相似口感的餅乾做法 於是我把山核桃換成油蔥酥
味道還蠻像的.
原食譜:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_122690,00.html
Pecan Shortbread
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
家裡的烤箱 就是熱 沒什麼功能 剛放進去烤沒多久 因為水氣吧 整個冒煙
弄的警報器又亂亂叫 所以看到煙時記得把門打開 不止是烤箱門 家裡的門也要打開
烤箱爛 烤餅乾一不小心就會烤焦 所以要顧著 烤15分吧 過程不斷的打開看 最後開上火 把表面烤上色
糖我只用了 4分之3 CUP 山核桃換成一杯的油蔥酥
有KitchenAid 真的是很方便.
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