1.配方皮料:強(qiáng)筋糕點(diǎn)粉1.5kg,水550g,豬油380g。酥料:強(qiáng)筋糕點(diǎn)粉600g,豬油300g。餡料:熟糕點(diǎn)粉850g,十三香10g,豬油420g,食鹽20g,白砂糖粉650g,味精20g,熟芝麻300g,蔥250g。2.工藝流程3.操作要點(diǎn)(1)制皮 糕點(diǎn)粉置于臺(tái)板上開(kāi)塘,加豬油和水,調(diào)成軟硬 (共 331 字) [閱讀本文] >>
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 1.配方皮料:強(qiáng)筋糕點(diǎn)粉1.5kg,水550g,豬油380g。酥料:強(qiáng)筋糕點(diǎn)粉600g,豬油300g。餡料:熟糕點(diǎn)粉850g,十三香10g,豬油420g,食鹽20g,白砂糖粉650g,味精20g,熟芝麻300g,蔥250g。2.工藝流程3.操作要點(diǎn)(1)制皮 糕點(diǎn)粉置于臺(tái)板上開(kāi)塘,加豬油和水,調(diào)成軟硬 (共 331 字) [閱讀本文] >>