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烤桃酥为什么中间软呀
更新时间: 2020-10-29 00:00:00  

烤桃酥中间软是因为使用的油的问题,因为人造黄油的沸点比酥油高,而且油脂渗入面粉的初始温度太高,很快就溶合到面粉中,所以导致桃酥中间软,不松脆。

桃酥是一种南北皆宜的汉族传统特色小吃,以其干、酥、脆、甜的特点闻名全国,主要成分是面粉、鸡蛋、油酥等;而且桃酥食用方便,是人们最常食用的糕点之一。

关键词: 为什么 中间

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