Published On May 10, 2023
这个点心64层,馅料饱满层次鲜明,切开的一刻好满足
今天这个视频呢,如果你打算做 请做好做完就吃的准备。这个点心放个2天后 就不好吃了。颜值什么的还是可以的
油酥皮法
油皮
高粉:120克,低粉:30克,糖粉30克,水80克,黄油25克
油酥:
低粉80克,黄油40克,可可粉:10克
Be prepared to eat it right away. It will not taste good after 2 days.
Pastry Method
oil skin
Bread flour: 120g, cake flour: 30g, powdered sugar 30g, water 80g, butter 25g
Pastry dough:
Flour 80g, Butter 40g, Cocoa Powder: 10g
Method 1 is in the other video.
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