外脆里软,香味扑鼻!这款点心别跟我抢
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIwLzEyLzIyMTQvMjEwNzY3NDU0XzFfMjAyMDEyMjIwMjA4MTQ3MQ==.jpg)
设计:沈大栗|编辑:Nina|撰文:果果妈
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![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIwLzEyLzIyMTQvMjEwNzY3NDU0XzNfMjAyMDEyMjIwMjA4MTQ5Nzc=.jpg)
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIwLzEyLzIyMTQvMjEwNzY3NDU0XzRfMjAyMDEyMjIwMjA4MTUxMDI=.jpg)
简单易操作,让你看了就想做,做了就能成,这个也不例外!
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● 食材 ●
● 步骤 ●
1、 把低筋面粉、盐、泡打粉混合均匀;
![](http://n4.ikafan.com/assetsj/blank.gif)
2、黄油无需软化,切小块加入混合的粉中,用手搓成酥粒状;
![](http://n4.ikafan.com/assetsj/blank.gif)
3、加入蛋液、水、葱花,搅拌均匀,揉成不黏手的面团;再擀成约1cm厚的面饼;
![](http://n4.ikafan.com/assetsj/blank.gif)
4、做成自己喜欢的形状,这里我简单的切成了6份;
![](http://n4.ikafan.com/assetsj/blank.gif)
![](http://n4.ikafan.com/assetsj/blank.gif)
![](http://n4.ikafan.com/assetsj/blank.gif)
除了放葱花,还可以放肉、培根、红肠、火腿肠、坚果、洋葱、海苔碎等。
不喜欢咸口的还可以放点红枣、蔓越莓之类的,很百搭快手的方子。
液体的量根据面团的状态放,每种面粉吸水性不一样,防止面团太粘。
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