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手工餅乾製作技巧
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手工餅乾製作技巧. 瑞興國小烘培坊 黃秀華. 奶酥小西餅 ( 擠花 ) 材料. 糖粉： 220. 1. 鹽： 5g. 2. 奶油： 400g. 3. 乳酪粉： 30g. 4. 蛋： 2 個. 低筋麵粉： 600g. 5. 6. 蜂蜜蛋糕材料. 沙拉油： 150g. 1. 鮮奶： 130g. 2. 蜂蜜： 100g. 3. 低筋麵粉： 200g. 4. 蛋黃： 2 個. 細白砂： 80g. 5. 6. 杏仁片材料. 全蛋 4 個、蛋白 5 個. 1. 奶油： 100g. 2. 紅砂糖： 150g. 3.
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手工餅乾製作技巧
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