Monday, August 29, 2022

中式酥皮製法面



 水皮：

 中筋粉100g, 清水48ml，牛油35g，糖粉10g

面粉過節加水油，用手搓揉至無粒，靜放20分鐘。

油皮：

低筋麵粉80g， 牛油40g

面粉過節，加入牛油，搓揉至光滑，表面光泽


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