portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">今天我做的是小包酥式的椒鹽口味的,做主食吃,椒鹽的不膩人。我今天是做了8個,三口人吃是足夠了,如果想多做的話就把配料表的數(shù)量翻倍就行,如果想吃甜的,就把鹽和椒鹽換成糖就行,甜度自己掌握。今天的這個酥餅的做法應(yīng)該算是小包酥方式簡單的操作方法了,喜歡這口的可以收藏,以后抽時間試試做,一定會愛吃的。

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">椒鹽酥餅的用料

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">普通面粉130克,低筋面粉120克,油70克,鹽3克,椒鹽4克,溫水60
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">椒鹽酥餅的做法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟1:把油皮面團(tuán)和油酥面團(tuán)都和好。油皮面團(tuán)的做法:將配料表中的60克溫水、30克的玉米油和4鹽拌勻后放入130克的面粉,多揉一會,揉光滑,然后蓋好放置干裂。油酥面團(tuán)的做法:120克的面粉放入40克的玉米油,在加入4克的椒鹽拌勻和成團(tuán)就行。我用的是現(xiàn)成的椒鹽,如果家里沒有,可以用3克的鹽和1克的五香粉混合用。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟2:把水油皮和油酥面都均勻的分成八個面團(tuán),各自團(tuán)成小圓球兒的樣子。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟3:一個油皮包一個油酥,收口捏嚴(yán)。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟4:首先把包好油酥的小面團(tuán),按壓搟成牛舌狀,再卷起來。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟5:然后把卷好的小面卷,順國來再搟壓,再從上到下卷起成卷,這樣做就為了層比較多。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟6:再搟成牛舌狀,兩邊向中間重疊再重疊
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟7:做成三折的樣子,不用做成圓形,這樣就妥了。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟8:餅上面刷一層雞蛋液,撒上黑芝麻或者白芝麻。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟9:烤箱提前預(yù)熱,把烤盤放入烤箱中層。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟10:蒸烤箱選擇了195度,20分鐘。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟11:成品
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">步驟12:成品
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">椒鹽酥餅的烘焙技巧

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">我用的是凱度GA蒸烤一體機(jī)的烘烤模式做的,根據(jù)自己的烤箱設(shè)定時間和溫度,注意觀察,看到小餅變色鼓起的樣子就好了,如果沒有烤箱,可以用平底鍋烙熟也行。在和油皮的面圖案的時候,用的家常的普通面粉,就是咱們?nèi)粘Ｕ麴z頭包餃子用的中筋粉,這樣的面團(tuán)有些筋性,但不會很高,一次肉不會光滑,揉成型后餳幾分鐘再揉,就很光滑了,還有伸展性。油酥的面團(tuán)用低筋粉,和成團(tuán)就行,沒有特殊的要求。面團(tuán)里所用的油我用的是玉米油,無特殊的味,如果能接受別的油味,可以用其他的植物油。如果有豬油的話,可以換成豬油,味道比較香,做起來更酥脆一些。