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潘祥记合桃酥的配方与做法

更新时间: 2020-09-24 00:00:00     

材料:低筋粉,蛋液,黄油,泡打粉,白砂糖。

步骤:

将黄油室温软化后加入蛋液和糖混合搅拌至糖完全溶化;混合低筋粉、泡打粉后加入到黄油里,并揉和面团;将面团分成23克的小面团,并揉成小圆球;放入烤盘中后,用手指在面团中间按个小洞;均匀的刷上蛋液,放其自然晾干再刷第二次;晾干后,放入预热好的170度烤箱烘烤25分钟;放凉后即可食用。

关键词: 配方 做法

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