Скачать с ютуб 中式酥點🌸桃花酥 酥到掉渣 美得不可方物~Peach Blossom Cake в хорошем качестве

中式酥點🌸桃花酥 酥到掉渣 美得不可方物~Peach Blossom Cake

哈羅，大家好，這裡是【宅食木子屋】的官方頻道   / @zsmzw8866   在這裡我會分享各種美食做法給大家，希望愛美食的你們能喜歡並訂閱我的頻道，非常感謝你們！ ========================================================== 每次做花酥都會被誇誇[萌萌噠R] 不得不說國潮真的美爆啦~! 今天又做了滿滿一盤粉嫩嫩的🌸桃花酥， 出爐的一刻真的是滿心歡喜啊~ 層層堆疊的酥皮酥到掉渣，入口即化，淡甜濃香 整個製作過程靜心治愈，指尖生花，至溫至柔 這或許就是中式花酥獨有的魅力吧~ [放大鏡R]超詳細影片教程，快來一起捏花花啦~ 我比較喜歡奶油的奶香，所以用的是奶油 也可以用豬油，依照個人習慣來就可以 [櫻花R]配方（8個量） 【油皮】： 中筋麵粉100g、奶油42g、細砂糖20g、水42g 【油酥】： 低筋麵粉 100g、奶油55g [餡料]：35g/個 [星R]烘焙： 上下火150度，烤25分鐘，最後10分鐘加蓋錫箔紙 Every time I make flower cakes, I get complimented [Meng Meng Da R] I have to say that the national trend is really beautiful~! Today I made another plate full of pink and tender 🌸peach blossom cakes. The moment it came out of the oven, I was really filled with joy~ The layers of meringue are so crispy that they melt in your mouth, and are lightly sweet and fragrant. The whole process of making is soothing and healing, and flowers bloom on your fingertips, so gentle and gentle. Perhaps this is the unique charm of Chinese flower cake~ [Magnifying Glass R] Super detailed video tutorial, come and pinch the flowers together~ I prefer the milky aroma of butter, so I use butter You can also use lard, just follow your personal habits [Sakura R] Recipe (8 pieces) [Oil skin]: 100g all-purpose flour, 42g butter, 20g fine sugar, 42g water 【Puff Pastry】： 100g low-gluten flour, 55g butter [Stuffing]: 35g/piece [Star R] Bake: Bake at 150 degrees for 25 minutes, cover with tin foil for the last 10 minutes