如何做墨西哥小脆饼

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小脆饼（polvorones）的名字来自于西班牙单词“polvo”，翻译过来就是“粉末”的意思。这种西班牙殖民者带来的表面裹满糖粉的黄油脆饼已经成为墨西哥最受欢迎的食物之一。在美洲，它被称作“墨西哥婚礼饼干”，不过在墨西哥的面包房中每天都有供应。

原料

可以做大约30个

  • 1/2杯（大约21毫升）碧根果，磨碎
  • 3/4杯食用糖粉
  • 2杯通用面粉
  • 一小撮粗粒盐
  • 1/2茶匙（2.5毫升）小苏打
  • 一条无盐黄油（113克），冷冻并切成块
  • 1/2杯氢化植物油（起酥油）
  • 一个鸡蛋，轻轻打散
  • 额外的糖粉，用于表面装饰
方法 1
方法 1 的 2:

制作面团

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不要把面团揉过头。小块的黄油和起酥油在面团中应当保持固态，这会给你的脆饼一种油润多层的口感。

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    将碧根果放在配置了钢刀的食品料理机中，将其粗粗打碎，再加入糖粉，搅打至碧根果被完全磨碎但尚不顺滑。
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    将面团揉至足够柔软，可以搓成一个球，但不要揉过头。
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方法 2
方法 2 的 2:

准备并烤制小脆饼

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再次强调，不要将面团揉过头，这样可以避免你的手给面团加温。如果面团温度过高，小脆饼就没法保持形状，并且会在烤箱中碎裂。如果需要的话，在整形成球之前将面团在冰箱中冷却15分钟。也可以用曲奇挖勺挖出面球放在烤盘上。

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    再次强调，不要过度揉搓面团。
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    这可以帮助你收集多余的糖粉。
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小提示

  • 在墨西哥的一些面包房中，这种脆饼用透明的玻璃纸独立包装，这使得它们可以像一块糖果一样单独打开。
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警告

  • 确保你在接触生鸡蛋之前彻底地洗过手。在双手干净之前不要碰任何东西。
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你需要准备

  • 料理机
  • 搅拌碗
  • 平的塑料刮刀或木勺
  • 烤盘
  • 烘焙纸
  • 曲奇挖勺（可选）
  • 蜡纸
  • 冷却网架

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参考

  1. http://blogs.phoenixnewtimes.com/bella/2012/03/polvorones_mexican_wedding_coo.php
  2. http://patismexicantable.com/2010/12/mexican-wedding-cookies.html

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