酸奶卷饼（糖霜卷饼）
一种用简单酸奶面团制作的薄脆曲奇。油温必须保持在**170–180°C（340–360°F）**——温度过低，卷饼会吸收过多油脂。
- 烹饪时间
- 45 分钟
- 份量
- 456 kcal
- 材料
- ≈ $0.16
- 蛋白质
- 8 g
材料
- 1 Wheat flour 56 克
- 2 Eggs包装 10 个 约等于 $1.93 0.3 个
- 3 Sour cream 15%包装 300 克 约等于 $1.60 18 克
- 4 Sugar 6 克
- 5 Salt 按口味
- 6 Vinegar 9% 1 毫升
- 7 Sunflower oil 18 毫升
- 8 Powdered sugar 7 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将鸡蛋、酸奶、糖、盐和醋搅拌均匀。
加入面粉，揉成紧实有弹性的面团。
将面团**极薄**地压平，切成细条，每条中间划一小口，然后将一端穿过小口扭曲成形。
将油加热至**170–180°C（340–360°F）**。
分批炸制**1–2分钟/面**，至金黄色。
沥干油后放在吸油纸上，撒上糖霜。
小贴士
- 为什么这样做
- Vinegar keeps the dough from spreading while frying. Without it, the edges will be soft and not crisp. Oil above 180 °C burns the khvorost outside, and below 170 °C it soaks up fat and turns greasy.
- 可替换食材
- Replace the sour cream with 5% yogurt. The dough will be less tender, but the crunch stays. Instead of powdered sugar, use fine sugar mixed with 0.5 teaspoon of starch to avoid lumps.
- 常见错误
- If the khvorost doesn't brown right away, the oil isn't hot enough and it will be pale and greasy. Watch the color: it should be golden, not brown.
- 保存与加热
- Keep in an airtight container for 3 days, though it's better eaten within 2. Warm in the oven at 160 °C for 3 minutes to keep the crunch. Don't freeze, it will go soft.
- 搭配建议
- Serve with tea at lunch or dinner when you want something light and sweet. Dust with the powder once it has cooled a little so it doesn't dissolve.
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