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蘿蔔絲酥餅



成份:

水皮 :
低根粉 120g
高根粉 18g
糖 8g

固體油 25g
水 65g
蛋黃色素 1/8tsp
油酥 :
麵粉 80g
固體油 35g

餡料 :
蘿蔔 半斤
鹽 6克  
雞粉6克
糖 20克
生粉6克
古月粉 適量


步驟:

1. 蘿蔔切粗絲,汆水 。 瀝乾與調味料拌勻,雪硬
2. 油酥拌勻分成2份. 
3. 水皮拌勻後分成2份. 
4. 把水皮包油酥,壓平(由中間向上桿上去,再由中間向下捍落成長形)5.揹三摺再桿長形.然後捲成筒形,
6. 切去頭尾兩邊不平位置, ,中間切成對半,再在中間切一刀,分成4件。 
7. 將有層次一面向下,壓平,捍成長圓形,包入餡料,對摺,將收口揘實像潮洲粉般推為花,用膠刀將多出的皮料切去,然後再摺一摺.即屈入多餘皮.可炸了 

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