奶油酥球
描述
用半圓形烤模做出的餅乾，超級可愛的。
外表憨厚，入口酥鬆，使用大量的奶油，嚐一口~是濃厚的奶香味。
加上巧克力醬，一種餅乾兩種吃法。
份量
步驟
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無鹽奶油175公克，放置於室溫中軟化 175g unsalted butter, softened at room temperature
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用手指按壓奶油，可以壓出凹陷，奶油的軟化程度就可以了 Press the cream with your fingers, you can press out the depression, and the softening of the cream is enough
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將軟化好的奶油倒入大的攪拌碗 Pour the softened cream into a large mixing bowl
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用刮板將奶油切小塊 Cut the butter into small pieces with a spatula
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將65公克的糖粉，過篩加入奶油中 Sift 65 grams of powdered sugar into the cream
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再加入1.5公克鹽 Add 1.5 grams of salt
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用電動攪拌器混合奶油與糖粉，將奶油打到鬆發，並呈現微微發白 Mix the cream and powdered sugar with an electric mixer, and beat the cream until fluffy and slightly whitish
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將10公克杏仁粉加入奶油中 Add 10 grams of almond flour to the cream
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再將160公克低筋麵粉過篩加入 Then sift 160 grams of low-gluten flour and add
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手持刮刀，以【切拌】方式，混合奶油與低筋麵粉，攪拌到看不到麵粉，就可以了 Use a spatula to mix the cream and low-gluten flour in a [cutting and mixing] way
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將餅乾麵團放進擠花袋中 Put the cookie dough into a piping bag
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將麵團擠入直徑4公分的半圓形矽膠烤模中 Squeeze the dough into a semi-circular silicone baking mold with a diameter of 4 cm
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湯匙，背面沾點水，將餅乾表面抹平，並將多餘的麵團去除 tablespoon, backed with some water, to smooth out the surface of the biscuit and remove excess dough
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烤箱先預熱到160℃，烘烤25分鐘 Preheat the oven to 160°C and bake for 25 minutes
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烘烤結束後，取出烤好的餅乾~放涼 After baking, take out the baked biscuits ~ let cool
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餅乾冷卻後，就可脫模了 Once the biscuits have cooled, they can be unmoulded
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奶油酥球可以烤好後直接吃，也可以用巧克力醬黏合兩個奶油酥球，做成巧克力奶油酥球 Eat it directly after baking, or you can glue two butter puff balls with chocolate sauce
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將一個奶油酥球底部沾滿巧克力醬，再拿另一個奶油酥球黏合，就好了 Dip the bottom of one shortbread ball with chocolate sauce, and then glue the other shortbread ball
![手持刮刀，以【切拌】方式，混合奶油與低筋麵粉，攪拌到看不到麵粉，就可以了
Use a spatula to mix the cream and low-gluten flour in a [cutting and mixing] way](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/step/cover/2228692/e2d66ef51d155d8b.jpg)
小撇步
詳細烹飪網址：https://youtu.be/S7zhvizGIVI
