起司核桃杏仁小西餅

[img]https://dbjdsnch130xu.cloudfront.net/uploads/recipe/cover/77325/large_2a1940c8e12cdbac.jpg[/img]


[b]食材 （ 6 人份 ）[/b]
奶油340g
糖粉200g
海鹽1/2茶匙
全蛋100g
低筋麵粉400g
小麥胚芽20g
杏仁粉20g
泡打粉2.5g
起司絲200g
核桃150g


[b]作法[/b]
1 奶油置於室溫軟化，用電動打電器低速打發
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324478/large_052886cfa88cfa5f.jpg[/img]


2 加入糖粉與海鹽持續打至有紋路狀
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324480/large_9d5fc7f4392e3fe7.jpg[/img]


3 將全蛋打散，分四次加入奶油中
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324481/large_32cce13cc1559585.jpg[/img]


4 將低筋麵粉與泡打粉過篩，加入小麥胚芽與杏仁粉拌勻，加入奶油中以壓拌法拌勻
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324482/large_188ed3164fb1292b.jpg[/img]


5 起司絲與烤過的核桃拌勻，再加入奶油糊中拌勻
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324483/large_c95abf76dbc819fb.jpg[/img]


6 以湯匙取適當大小的量，平放於烤盤布上
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324484/large_47027b62ab109551.jpg[/img]


7 烤箱預熱，用180/160度烤25分鐘即可。
[img]https://dbjdsnch130xu.cloudfront.net/uploads/step/cover/324485/large_931614e1c81a7e7b.jpg[/img]