用料

原材料：

玉米油

120克

白砂糖

100克

低筋面粉

250克

2克

小蘇打

2克

泡打粉

2克

蛋黃

2個(gè)

核桃

10-20個(gè)（依個(gè)人喜好）

黑芝麻

適量

香香酥脆的桃酥的做法

1. 核桃去殼，入烤箱，180℃烤8分鐘。
   晾涼后用刀切碎。
   

1. 油、糖蛋加入盆中，“Z”字形用蛋抽攪散均勻。

1. 這個(gè)程度就好。

1. 剩余所有粉類(lèi)加入另一個(gè)盆中，先拌均勻。

1. 面粉過(guò)篩加入蛋液中。

1. 加入切碎的核桃仁。

1. 用硅膠鏟拌至無(wú)干粉。

1. 取30g的面團(tuán)，揉成球。

1. 中間按坑，壓扁。

1. 刷一層蛋液，撒點(diǎn)黑芝麻。
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1. 烤箱提前預(yù)熱好，190℃ 20分鐘。
   出爐！
   

小貼士

1. 烤香后的核桃仁要用刀切碎，不要用搟面杖干碎，核桃油會(huì)被壓出來(lái)。吃起來(lái)不酥脆。
2. 面粉過(guò)篩前先與小蘇打和泡打粉混合均勻，就不會(huì)因?yàn)樾√K打聚在一起而有苦味。
3. 此方是18-19個(gè)的量，桃酥尺寸不大，一次吃一塊剛好。