酥粒(Crumble)是以麵粉、砂糖和奶油搓揉而的碎粒，多數鋪放在瑪芬、塔派等的表面，一起烤熟。亦可單獨烘烤好後，灑在冰淇淋、慕斯上作為配料，能提升酥硊而沙質的口感。
抹茶酥粒麵團最好冷凍至少4小時或1晚，確保冷凍至麵團堅硬，這樣磨碎出來的碎粒不易變形。
這次選用了細孔的刨刀以磨出類似幼沙質感的酥粒，除了細孔刨刀外，亦可用刨絲器或是用手捏碎，因此可依照個人的喜好製作出不同大小、長短的酥粒。
磨好的酥粒放進120°C-150°C的烤箱烤焗約8分鐘，使用這個範圍的溫度烤出的酥粒能夠保持深綠色不變，而不是烤成金黃色。
相關食譜 Similiar Recipe
抹茶酥粒 Matcha Crumble
A sandy and crunchy topping for ice cream, dessert or cupcakes!
Yield: 100 g
Equipment
- 不鏽鋼刨刀 Fine Grater
- 塑膠刮板 plastic Scraper
Materials
- 25 g 無鹽奶油 Unsalted Butter 放置室溫回溫 Bring to the room temperature
- 25 g 砂糖 Caster Sugar
- 25 g 低筋麵粉 Cake Flour
- 25 g 杏仁粉 Almond Flour
- 8 g 抹茶粉 Matcha Powder
Instructions
- 混合無鹽奶油和砂糖，打發至軟滑。Combine soft butter and sugar in a mixing bowl. Beat the butter until its smooth and creamy.
- 加入杏仁粉，然後用麵粉隔篩將低筋麵粉和抹茶粉篩入碗內，混合均勻。Add in almond flour, then, sift in cake flour and matcha powder through a fine sieve. Mix until incorporated.
- 將麵團搓成長粗條，並用保鮮膜來包裹，冷凍至少4小時或一晚。Roll into a log and wrap with cling film. Freeze at least 4 hours or overnight.
- 鋪放烘焙紙於烤盤上，用不鏽鋼刨刀將冷凍的麵團磨碎。Prepare a baking pan lined with parchment paper, Using fine grater to grind the matcha crumble dough.
- 放入120°C烤箱烤焗8分鐘。Bake at 120°C oven about 8mins.
- 放涼後倒入密封容器連同食物防潮劑室溫保存。cool down and then keep them in an airtight container at room temperature with food dehydrator.
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