中式點心常用的皮類,掌握好配方,酥心與水油皮比例和軟硬,很多餅食就可游刃有餘。
配方:酥心-中筋麵粉160克,豬油80克。
水油皮配方-中筋麵粉200克,豬油50克,白糖5克,清水約110克。
焗的品種油心4:水油皮6的比例完成。
炸的品種油心3:水油皮7的比例完成✅比如過年油角。供大家參考
支持本頻道,請考慮在Amazon網上購買工具和食材:amzn.joenjudy.com
To purchase selected ingredients and tools used in this and other Chef Du's videos, please visit our Amazon page: amzn.joenjudy.com.
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Follow me on Instagram: / whiteswancuisine . Feel free to @whiteswancuisine when you post pictures of your dishes.
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德國Berndes廚具 / Berndes cookware: amzn.to/3ai5mBZ關注我的IG: / whiteswancuisine 做了菜可以@whiteswancuisine。
Follow me on Instagram: / whiteswancuisine . Feel free to @whiteswancuisine when you post pictures of your dishes.關注我的IG: / whiteswancuisine 做了菜可以@whiteswancuisine。支持本頻道,請考慮在Amazon網上購買工具和食材:amzn.joenjudy.com
To purchase selected ingredients and tools used in this and other Chef Du's videos, please visit our Amazon page: amzn.joenjudy.com.
3 июн 2024