2019年09月06日

厨房笔记 23g水油皮+12g油酥+25g肉 出10个
水油皮：中筋面粉                     150g
            猪油（软化）                  60g
            糖                                      20g
            开水                            50-55g
油酥：低筋面粉                         100g
            猪油（软化）                   50g
内馅：猪肉糜（肥瘦比例3:7）300g
            老抽                                1汤勺
            生抽                             1.5汤勺
            料酒                                1汤勺
            芝麻油                         2.5汤勺
            榨菜碎                            1汤勺
            姜泥                                1汤勺
            葱末                                1汤勺
            糖                                    2茶匙
            盐                                    1茶匙
            蚝油                                 3克
            黑胡椒                             适量
            蛋清                   

2019-09-06