自制nutella巧克力榛果酱
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2017年初nutella被欧洲食品标准机构(European Food Standards Agency，简称EFSA)爆出其主原料棕榈油(Palm Oil)具有高致癌风险。不管消息是真是假，其含油量和含糖量也是惊人的。还是自己做放心，控油控糖减少罪恶感。
方子来源American test kitchen：
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
看起来很值得信任，赶紧来一发吧！
https://www.americastestkitchen.com/recipes/8209-chocolate-hazelnut-spread?incode=MASAD00L0&ref=new_search_experience_5
注：美式1cup约236,588ml，用240ml算就好。
自制nutella巧克力榛果酱的做法步骤
步骤 1
烤箱预热190度。锅里放四杯水烧开，加入榛子和泡打粉煮三分钟。捞出榛子放冰水中浸泡降温，取出，用毛巾搓去皮。
步骤 2
榛子放入烤箱烤12至15分钟，烤至金棕色有香气，注意观察，别烤糊了。中途可以转烤盘方向，受热更均匀。
步骤 3
把榛子放入搅拌机，打至油膏状，中途把壁上的挂下来搅拌，打均匀点。再加入一杯糖粉，80ml可可粉，两大勺油，一勺香草精，一撮盐，混合均匀。
菜谱创建时间：2017-04-12 00:47:34