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详细内容

花生醬曲奇

花生醬曲奇的做法
7.4 综合评分 1151 人做过这道菜收藏
君之的厨房
君之只要有机会，我从来不掩饰自己对花生的喜爱。我有多爱花生，实在不需多说，单说博客里花生口味的餅幹，今天的花生醬曲奇，已经是第六款。
细数曾经做过的那些花生味儿餅幹，飘香小圆饼最让人称道的是其口味无比香浓细腻，可惜质地脆弱易碎。花生奶油餅幹酥脆可口不易碎，但花生味道对狂热花生控来说淡了点儿。今天的花生醬曲奇，倒是可以弥补这两个遗憾了。既浓郁酥脆，又不易碎，是个平均发展不偏科的“好学生”。当然，各花入各眼，优缺点明显也好，平均发展也罢，更多选择总是件好事儿。这许多款花生味餅幹里，总有最适合你口味的一款。

用料

中筋面粉	100克
幼滑花生醬	120克
細砂糖	25克
紅糖	25克
雞蛋	30克
黃油	55克
烤熟的花生碎	50克
小蘇打	1/4小勺

花生醬曲奇的做法

黃油软化后，加入細砂糖和紅糖，用打蛋器打至蓬松
分两次加入打散的雞蛋，继续用打蛋器打发
加入花生醬
用打蛋器搅打至花生酱与黃油充分混合，呈蓬松的状态
打发好的花生黃油如图所示
面粉与小蘇打混合，筛入打发好的花生黃油里
用刮刀翻拌均匀，使面粉完全与黃油混合，成为面团
倒入切碎的花生
再次拌勻，使花生碎均勻分布在面團裏
將面團捏成直徑約3CM的小球，再按扁成小餅。將小餅面坯擺放在烤盤裏，每個面坯之間留出一定的間隙。將烤盤放入預熱好上下火180℃的烤箱中層，烤18-20分鍾即可出爐

小貼士

：1、市售花生醬一般分爲幼滑型和顆粒型兩種，顆粒型的花生醬裏摻雜了顆粒狀花生碎。因爲這款曲奇制作的時候已經加入了切碎的花生，所以不用選擇顆粒型花生醬，選幼滑型的口感更濃郁。
2、生花生仁需要烤熟才能使用。如果你有制作好的鹽烤花生米，也可以直接使用。花生仁不用去除紅衣，紅衣在曲奇裏不會影響口感。
3、紅糖可增加曲奇的颜色和口感。如果没有紅糖，全部用細砂糖代替亦可。
4、曲奇烤的过程颜色变化不明显，烤的火候更需留神。若曲奇烤好后冷却后口感发软，说明火候不够，回炉再烤几分钟即可。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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