合桃酥
繁
|
EN
繁
|
EN
難度
3/5
需時 (分鐘)
90
份量 (人)
4
難度
需時 (分鐘)
份量 (人)
3/5
90
4
- 20 1 月, 2020
- 6:00 下午
材料
- 麵粉 230克
- 砂糖 100克
- 雞蛋 2隻
- 菜油 120克
- 吉士粉 10克
- 泡打粉 6克
- 合桃 適量
- 230g Flour
- 100g Sugar
- 1/2 Egg
- 1½ Eggs
- 120g Vegetable Oil
- 10g Custard Powder
- 6g Baking Powder
- Some Walnut
烹調步驟
1
先將麵粉、吉士粉、泡打粉過篩後備用
Sift the flour, custard powder, and baking powder for later use
2
將砂糖、1隻半雞蛋、菜油搓勻至沒有糖粒,然後將已過篩的粉全部倒入拌勻,放入雪櫃1小時
Rin the sugar, 1½ eggs, and vegetable oil until there is no sugar granule, then pour all the sieved powder into the mixture and put it into the refrigerator for 1 hour
3
從雪櫃取出後將酥皮團每粒分作20克大小,再按壓成圓狀
After taking out from the refrigerator, divide the meringue into 20g each and press it into a round shape
4
酥皮團上掃上蛋液,再放上合桃
Sweep egg on the meringue, then add walnut
5
預熱焗爐180度,放入焗10分鐘
Preheat the oven 180oC, put it inside for 10 minutes