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原料
黄油: 45克, 棉花糖: 150克, 全脂奶粉: 45克, 蔓越莓: 60克, 熟杏仁: 30克, 熟花生米: 30克, 才让牛奶小奇福饼干: 180克
步骤
1材料准备好
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2饼干、蔓越莓、熟花生米和熟杏仁放入烤盘
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3放烤箱90℃保温,南方的冬天很冷,今天只有5℃(保温就是方便后面操作)
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4黄油放入不粘平底锅,小火加热融化
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5把棉花糖倒入锅里
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6压拌翻拌手法,使棉花糖融化
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7奶粉倒入锅里,翻炒均匀
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8非常细腻哦
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9把烤箱里保温的饼干和果脯和坚果倒入锅里
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10随意的混合几下
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11倒入不粘金盘,记得带PVC手套操作哦
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12接着用双手将雪花酥拉扯开,折叠,让坚果、果脯以及饼干混合均匀
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13千丝万缕状态
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14整形出自己喜欢的厚度
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15完全冷了,用锯齿刀切成长条
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16再切成小块
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17【我剁手都要买的宝贝(台湾焦糖黑糖饼干才让小奇福饼干小圆饼零食320g烘焙雪花酥饼原料),快来和我一起瓜分红I包】http://z.oiax6.com/h.BUMkEM 点击链接,再选择浏览器打开;或复制这条信息¥FaW00j2oOwJ¥后打开手淘[来自超级会员的分享]
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18成品图
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19下雪花?,哈哈哈哈?
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20再奶粉里滚滚,就可以包装送人了
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小技巧
小贴士 1.炒制棉花糖版的牛轧糖,全程用中小火,避免牛轧糖炒过了; 2.无盐黄油加热至融化就可以了,不需要沸腾; 3.棉花糖需要完全炒制融化再加入奶粉; 4.雪花酥塑形要压紧实,避免有空隙的地方,切出来会有一些孔洞,形状不规则