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千层酥皮用哪种面粉
更新时间: 2020-09-14 00:00:00  

千层酥皮的原理在于,于面团中裹入油脂,经过反复折叠,形成数百层面皮-黄油-面皮的分层。在烘焙的时候,面皮中的水分受高温汽化,面皮在水蒸气的冲击作用下膨胀开来,形成层次分明又香酥可口的酥皮。做过葡式蛋挞的人,一定都不会忘了它的挞皮,它需要在面团中裹入黄油(或玛琪琳),经过反复的折叠,才能做成。低筋粉220克,高筋粉30克,黄油40克,细砂糖5克,盐1、5克,水125克,黄油180克(裹入用)。

关键词: 面粉

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