![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/120538841.jpg)
250g奶油乳酪分切成小块,以利摆放室温下回温的速度
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053870772.jpg)
打蛋器将回温软化的乳酪搅打成乳霜状
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053853523.jpg)
糖粉 20g加入乳酪中搅匀
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053815954.jpg)
枫糖30g浆分2次加入混合
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053819245.jpg)
加入放凉的核桃搅拌均匀,让每个果仁都能够沾满乳酪糊
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/1205387186.jpg)
奶香味浓又香甜的乳酪和葱花咸饼干搭配起来简直就是神来一笔的滋味喜欢饼乾和坚果这类超有咬劲的咀嚼感,这完美的组合绝对会会疯狂爱上!!!
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053828857.jpg)
吐司经过高温热压以致中间的乳酪抹酱和起司融化成液状热呼呼阵阵香气扑鼻而来,每口都能吃到营养的核桃,吃的时候还要小心烫舌简单的抹酱加吐司唤醒早晨尚在神游中的胃!!!
![枫糖核桃乳酪抹酱的做法](https://www.shenghuoriji.com/uploads/caipu/65/12053854830.jpg)
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