【炸鸡厨房】比山楂锅盔还好吃的山楂酥

看到亚米上了山楂锅盔我却没抢到过🙃作为一个自尊心很强的吃货我决定自己动手丰衣足食。

想做却很难找到山楂锅盔的食谱，于是我结合凤梨酥做了一波山楂酥，做好尝了一个，外皮奶香浓郁酥松且掉渣，里面山楂馅酸甜可口😍😍😍简直好吃到飞起。

谁说没有新鲜山楂就做不了山楂馅的，我有秘密武器！

对秘密武器就是它！ 我一般是用来干吃的，很喜欢脆脆的，对我来说也不算很酸。这次用它来做味道完全不逊色于新鲜山楂

把冻干山楂一包倒出来泡水让它变软，泡山楂的水不要扔噢，后面要用来煮的

每个都泡软了之后，倒到小锅里加上冰糖熬煮，我这里水稍微多了一点导致后面炒馅时间久了哈哈。

熬到山楂都烂了之后倒到不粘锅里一边捣碎一边炒馅，冰糖这时候也可以加，自己可以一边熬一边尝来掌握甜度，别加太少了哈哈不然烤出来会很酸就不像点心了。

要炒干一点，这个水分太多了不好成型

出来的成品大概是这个湿度，等放冷了之后团成15g左右的小球放到冰箱冷却定型。

下面做外皮，一条黄油(110g左右)室温软化，加入10g糖和一小撮盐用电动打蛋器打到蓬松发白。

分次加入一个鸡蛋的蛋液接着搅打混合，别一次加进去不好完全融合。

晒入20g奶粉，130g低筋面粉用刮刀翻拌成面团，不要揉出筋，我第一次揉过头了重新做了一次(这是第一次失败品哈哈)。抱上保鲜膜松弛三十分钟以上

分成20g一个的小球，包的话就跟包汤圆一样的哈哈。这个形状不会塌，如果像我一样没有凤梨酥模具就随意吧，不在乎外型的话可以直接团成球也可以压扁，我两种形状都做了，味道是一样的哈哈。

我开始以为会塌就用了马芬盘，其实没什么必要。烤箱310°F烤20分钟，想要两面金黄就中间轻轻翻一次面，小心别弄碎了噢，其实不翻面也ok只是没有金黄的外皮

烤出来翻面就是这样的啦！外貌比较差多担待😂

我觉得这个比例是最好的，其实皮多一点也可以因为一般这种凤梨酥的皮都很香很像曲奇饼。

内馅入口是酸但是立刻就回甜了，两口一个完全没压力，好担心自己明天就全部吃光了😂😂

＊做馅的话要用冰糖味道才更好噢！

跟我一样抢不到山楂锅盔的宝宝们，要不要来试试?保证味道不比山楂锅盔差😏😏😏

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