# 开箱大吉 牛转钱坤 # 最近过年了想做一些中式点心，才发现桃酥原来这么简单！！！真的，厨房小白也来试试，我做过的最简单，最容易上手的点心，成品好吃又好看！ 学习了桃酥的配方才发现，原来桃酥就是中式曲奇🤣 “酥”的关键就是用低筋面粉和大量的油。 1. 称取65克的食用油，和45克白糖混合，加入1克的盐，一个蛋黄（可分出一部分蛋黄留着刷桃酥表面上色） 2. 称130克低筋面粉，5克日正泡打粉，加入以上材料，混合均匀成一个面团。面团偏软，呈淡黄色。 3. 取大约30克面团揉成小圆球，以上材料大概能做8个小圆球。然后用手指挤压按扁，中间稍微按得凹一点。刷蛋黄液，撒芝麻 4. 烤箱预热340f, 烤20分钟！ 📝传统桃酥用猪油做，其实用普通食用油就可以。我还专门用五花炼了一点猪油，但是成品桃酥有点“猪味”，不是很喜欢😂所以还是建议大家就用普通的油就可以！方便省事！ 泡打粉来自YAMI 亚米 日正 泡打粉 48g 4包入 - 亚米网

[{"image_id":399306,"post_id":1397531,"type":null,"image_url":"sns\/b771ea76a1056bb846e723f7beebec1c_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":399307,"post_id":1397531,"type":null,"image_url":"sns\/40139672ed3fcd2ad5aa056971b3445c_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":399308,"post_id":1397531,"type":null,"image_url":"sns\/fe0399a173d7a6f963c5ed94f84e2d63_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":399309,"post_id":1397531,"type":null,"image_url":"sns\/09c3273f2407c925289896bd7352d227_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":399310,"post_id":1397531,"type":null,"image_url":"sns\/00784e4f5ded1c687d7c7425c6854ba6_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[]},{"image_id":399311,"post_id":1397531,"type":null,"image_url":"sns\/4a4a739b3c1a1fde4263ee4ca422ea4a_0x0.jpeg","size":null,"imgScale":1,"imageTagList":[{"rec_id":324237,"post_id":1397531,"image_id":399311,"ref_id":297261,"ref_item_number":"1148001431","type":2,"location":"x:0.6799999999999999,y:0.7303128625290023","tag_name":"\u65e5\u6b63 \u6ce1\u6253\u7c89 4\u5305 48g\u3010\u70d8\u7119\u86cb\u7cd5\u53d1\u9762\u3011","tag_ename":"Baking Powder - Leavening Agents 48g","topic_type":null,"is_sticky":0,"sticky_dtm":0,"tag_post_id":null,"tag_ref_id":null,"tag_type":null}]}]