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蘿蔔絲酥餅
成份:
|
水皮 : 固體油 25g |
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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